Let’s talk about spaghetti squash for a minute. I’ve been working on a new spaghetti squash recipe (coming Friday), and I noticed that there are quite a few different ways that people suggest cooking spaghetti squash.
Here are the methods: Baked or microwaved whole, steamed in a pan of water in the oven, sliced into rings, halved lengthwise or crosswise, baked cut-side up or down.
All of those options will work, but I have a strong preference for one method, which reduces the amount of moisture in the squash and yields golden, caramelized edges that add extra flavor.
Here’s my trick: Cut the spaghetti squash in half from the stem end to the base, rub the inside lightly with olive oil, and roast it cut-side down. There’s a little more to it than that (see the recipe below), but that’s the gist.
Easy, right? No fuss, no mush, just tender and delicious spaghetti squash! This way, the moisture can pool on the pan instead of collecting inside the spaghetti squash, and you end up with a perfect built-in bowl that you can load up with toppings.