How to Cook Spaghetti Squash

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By

Martha Stewart Editors

Updated on July 18, 2022

Servings:

8

This simple stove-top method is a great alternative to microwaving or roasting spaghetti squash. Our basic recipe calls for cooking the whole squash in water and yields moist and tender results. Once it's cooked, let it cool then halve the squash and remove the seeds, scoop out the strands and drizzle with butter and oil, then toss with herbs and Parmesan and top with ricotta cheese or use in your favorite spaghetti squash dish.

Ingredients

1 five-pound spaghetti squash
2 tablespoons olive oil
2 teaspoons unsalted butter
Coarse salt and freshly ground pepper
½ cup torn fresh herbs, such as parsley, summer savory, thyme, and chervil
½ cup shaved Parmesan cheese
1 cup , fresh ricotta cheese

Directions

Bring a large stockpot of water to a boil. Add squash, and weigh down with a heatproof plate or bowl (to keep squash submerged). Return to a boil. Reduce to a simmer, and cook, covered, until tender when pierced with the tip of a knife, 30 to 45 minutes. Use tongs and a clean kitchen towel to remove from boiling water. Let stand until cool enough to handle. Halve lengthwise, scoop out seeds, then remove squash in strands using a fork to pull or scrape out.
Mound squash on a serving platter. Drizzle with oil, and dot with butter. Season with salt and pepper, sprinkle with herbs and Parmesan, and top with a dollop of ricotta cheese. Serve immediately.