Roasting is the best way to cook spaghetti squash, but if you are short on time, use the microwave. This recipe will make four side portions or will generously serve two as a full meal.
1 medium spaghetti squash, about 2 1/2 pounds
1 tablespoon olive oil or melted butter
Salt and fresh ground black pepper
Fresh herbs, optional
Using a heavy chef’s knife cut the spaghetti squash in half lengthwise — see the notes section or our video for how to do this safely. Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper. Place the squash cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife. (If you have some, sneak a few sprigs of fresh herbs underneath in the cavity of the squash — rosemary, thyme, sage, and mint are excellent.)
When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep.
Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is soft and easily pierced with a knife. When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.