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Sharing the best way to cut and cook spaghetti squash if you want long pasta-like strands and spaghetti squash that isn’t watery! Just cut the squash widthwise, into rings and roast it.

HOW TO COOK SPAGHETTI SQUASH RECIPE:

1 large spaghetti squash
1–2 teaspoons olive oil
sea salt and pepper

Instructions

1. Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into halves or rings. If you cut the squash into rings, try to make the rings about the same size, around 1-1/2 inches.
Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)
2. Place squash on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper.
3. Bake for 30-40 minutes, flipping rings once about 15 minutes in.
4. Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.

Get the full recipe and more info about cooking spaghetti squash here: https://www.eatingbirdfood.com/cook-s...

MORE SPAGHETTI SQUASH RECIPES:
Tuna Casserole: https://www.eatingbirdfood.com/spaghe...
Lasagna Bowls: https://www.eatingbirdfood.com/spaghe...
Pesto Spaghetti Squash with Shrimp: https://www.eatingbirdfood.com/pesto-...

The Shun Knife I'm using: https://bit.ly/2U4qbbS

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