Especially in the fall, spaghetti squash is one of my favorite things to meal prep. I love all squash really, but spaghetti squash is so much fun! I’ve cooked quite a few of them in my day, and I’ve discovered some tips & tricks to get those perfect “noodles” every time. Read on to hear them & try it for yourself!
One of the simplest meals to make using spaghetti squash is just to saute it with some marinara sauce & ground turkey or chicken sausage. I like to have a piece of garlic toast on the side for some carbohydrates, too. You could also bake it into a casserole dish, like this one. The list goes on & on!
To make your squash:
Cut spaghetti squash in half & place face down on a baking pan or in air fryer basket.
Cook.
Oven: Cook on 425°F JUST until the skin starts to give & feel a little bit soft. Any further than that, your ‘spaghetti’ will be more like mush. (It usually takes about 30 minutes)
Air fryer: Cook on 400°F for 15 minutes.
Let the squash cool completely & then de-seed the middle. (Everything should come out in one scoop!)
“Shred” the squash with a fork to make your spaghetti.
You can store it in an airtight container in the fridge for up to a week. I like to put a paper towel in it as well to soak up any extra moisture.
I don’t add any oil or seasoning until I’m reheating the squash in a pan to eat (rather than just meal prepping it). That way, I can essentially make it any flavor I want with whatever additions I have on hand!
