Up until a couple months ago, I had no idea what to do with a spaghetti squash. Now I can’t get enough of the year-round veggie! I had been incredibly intimidated by how to prepare it, but it’s actually pretty simple. In fact, the hardest part is just cutting the thing in half. Below is my fool-proof method for preparing spaghetti squash, followed by a recipe I created — inspired by a dish at Maman.
Preparing the spaghetti squash:
First, preheat your oven to 400 degrees. Then slice your spaghetti squash in half lengthwise. Use a metal spoon to scrape out the seeds and gunk from the center of each half (discard or bake the seeds). Drizzle a little olive oil on the inside of the spaghetti squash and season with salt and pepper. Place the halves face down on a baking sheet and drizzle some more olive oil on the outside of the squash.
Pop in the oven and bake for approximately 45 minutes. At that time, if you can easily pierce the squash’s skin with a fork or knife, it’s ready to take out. Flip the halves face-up and use a fork to scrape the inside of the squash. Plop all the spaghetti squash into a bowl.
Pesto chicken and spaghetti squash:
To make this dish, I bake the chicken while I bake the spaghetti squash. You can prepare your chicken to your liking, but I use boneless, skinless chicken breasts. I filet them lengthwise and stuff with spinach, pesto, and/or mozzarella cheese, then close up and top with pesto.
Once both the chicken and spaghetti squash have finished baking, I add a little bit of pesto to the spaghetti squash and mix it in so it’s evenly distributed. I top the squash with toasted corn nuts for a little crunch and some shaved/grated parmesan cheese. Plate the spaghetti squash with the chicken, and voila!
Although it might take an hour from start to finish, once you’ve popped everything in the oven you can pretty much just sit back and relax until everything is cooked. I’ve made this dish several times now, and it’s a hit!