How to Cut and Cook Spaghetti Squash

1. Stage

Preheat the oven to 400°F.

2. Stage

Halve the spaghetti squash: Set the squash on a steady surface and line the surface with a dish towel to keep it steady and reduce the chance it will slip. Using a sharp knife, cut the squash in half lengthwise from stem to end.

3. Stage

Scoop out the seeds: Use a spoon to scrape out and discard the seeds.

4. Stage

Season the squash: Place the squash on a baking sheet lined with parchment paper. Drizzle with olive oil and sprinkle with salt. Rub it over both sides of the squash.

5. Stage

Pierce the squash: Place the squash cut-side down. Pierce the skin of both halves in a few places with a fork.

6. Stage

Roast until tender, then cool: Place the squash in the oven and roast for 30 to 40 minutes. The squash is done when you can pierce through the skin and the flesh is tender. Flip the squash to be cut-side up and allow it to cool until you can handle it, about 10 minutes.

7. Stage

Scoop out the squash: Use a fork to break up the flesh of the squash and scrape it away from the skin. Discard the skins. The squash is ready to use. Similar to most cooked vegetables you can also store it in the refrigerator for 3 to 4 days before using.