You have to see it to believe it: Roast a spaghetti squash for a while in the oven and use nothing but a simple fork to peel away strands of the flesh that resemble perfectly-cooked pasta. You may have encountered spaghetti squash before and assumed some kitchen wizard had extracted the thread-like strands with a spiralizer or complicated machinery. But nope, all you need is a fork! With its very mild flavor, spaghetti squash is the perfect blank canvas for any kind of sauce and/or spices. Because we’re impatient foodies, we like to be “one-and-done” as much as possible. So for all the recipes below, the “base” of spaghetti squash is made in the same way: With an extremely sharp knife, cut a 3-4 lb squash in half lengthwise, scoop out the seeds, and put face down in a roasting pan with 1/4 inch water. Bake for 40 minutes at 400F. If you don’t own a sharp knife, you can also roast the squash whole by piercing it in a few places with a knife and baking for an hour and ten minutes. Let the squash cool a bit out of the oven before using a fork to pull away the strands.
Now that you have your spaghetti squash “base” here are 4 delicious ideas for how to take it to the next level.