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I get asked about How To Cook Spaghetti Squash on a regular basis. It was time to document the process on the pages of Lemony Thyme.

Spaghetti Squash is one of my most favorite versatile and healthy ingredients. Nutrient rich with only 42 calories per cup, this gluten-free pasta alternative is delicious!

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Spaghetti Squash History

It wasn’t until the 1980s that Spaghetti Squash became a mainstream ingredient in most households. However, its history in the United States dates back fifty years prior.

Burpee Seed Co. introduced “vegetable” spaghetti seeds to the United States in 1936. It’s popularity soared during WWII, as it was planted in most Victory Gardens.

A new squash hybrid is introduced every couple of years.

Honeynut Squash, a mini butternut variety, made its debut in 2012, while Butterkin (a pumpkin/butternut squash hybrid) was the rage in 2014. In 2018 we welcomes Koqinut, an arranged marriage of two squash varieties resembling an acorn squash and pumpkin. There’s even a junior version of a spaghetti squash called Angel Hair!

How to Cook Spaghetti Squash – Oven Method

Preheat oven to 400 degrees F.

STEP 1 – Cut squash in half length wise

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STEP 2 – Scrape out seeds and discard

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STEP 3 – Coat cut sides of squash with olive oil, sprinkle with salt & pepper

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STEP 4 – Place squash cut side down on a baking sheet

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STEP 5 – Bake at 400 degrees F. for 45 minutes or until a fork pierces skin easily

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STEP 6 – Using two forks, scrape the cooked squash into strands

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STEP 7 – Transfer squash to a bowl and season to taste

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Spaghetti Squash Recipe Suggestions

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All my best,
xo Libby