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Directions. Step 1 Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking.

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Using a soup spoon, scrape out the seeds and discard them. Place the squash halves cut side up on the prepared baking sheet. Drizzle with the oil and sprinkle evenly with 1 teaspoon salt and 1/2 teaspoon pepper. Flip the squash halves so they are cut side down. Roast for 40 to 50 minutes, or until the squash is golden brown underneath and.

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Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary.

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Save all recipes 16. 1 / 16. Broccoli and Cheese Spaghetti Squash Casserole. Inspired by broccoli and cheese casserole, spaghetti squash joins the mix in this one-skillet recipe. Go to Recipe. 2 / 16. Creamy Pesto Spaghetti Squash. Homemade creamy pesto is a fast, flavorful way to upgrade mild-mannered spaghetti squash.

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When the squash is cooked, heat a large skillet to medium low. Add the butter and olive oil and warm until melted. Add the garlic, oregano, basil, onion powder, and garlic powder. Warm, stirring occasionally, for 3 to 4 minutes until garlic just starts to brown. Remove from heat and add squash noodles, kosher salt and grated Parmesan cheese.

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Pressure Cooker (Instant Pot) Spaghetti Squash. 1 Place a steamer basket or trivet into the pressure cooker and add 1/2 cup water. Place the squash halves down on top of the trivet. Secure the lid. Select the "Pressure Cook" or "Manual" function and cook on high pressure for 7 minutes.

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Step. 1 Preheat the oven to 350˚F. Using a sharp knife, very carefully cut the spaghetti squash in half lengthwise. (Stick the knife into the center of the squash, then cut down. Again, be careful!) Scoop out the seeds and pulp in the center and discard. Place the squash, cut side up, on a large baking sheet.

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With its spaghetti-like strands, this squash can sub in for a classic, comforting side that's traditionally made with pasta. Best of all, it's remarkably simple: Use a fork to scrape roasted.

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Roasted Spaghetti Squash Halves at Medium Temperature. Total Time: 1 hour 15 minutes. Rating: 7/10. About This Method: This technique, which comes from Skinnytaste, has you cut the squash in half lengthwise, remove the seeds and membranes, and cook — cut-side up — for 1 hour at 350°F.

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Press "PRESSURE COOK," make sure it is set to HIGH, then adjust time to 8 minutes. Allow Instant Pot to pressurize (this takes ~5-10 minutes). Once the timer goes off, press the quick release. Carefully remove lid once steam has fully escaped. Use a fork or knife to check if the squash is fully cooked.

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Place Cut-Side Down. Use a parchment-lined baking sheet for easy clean up. Roast. Bake spaghetti squash for 35 to 40 minutes at 400 degrees F, until fork-tender on the inside and the outsides give when pressed. Flip. The flesh side is now facing up. Fluff. With a fork, gently rake the flesh to create the strands.

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Microwave on high for 10 minutes, or until strands easily pull apart from squash, flipping the pieces at 5 minutes. Crock-Pot: Plop the whole squash in a crock pot, poke some holes in it with a fork, cover with about 2 cups of water and set on low for 6 to 8 hours. Slit open, remove seeds, and rake out spaghetti.

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To keep your squash moist in the oven, add a little water to the dish, and dome the fruit with aluminum foil. Steam will build up under the foil dome and assist with the cooking process. How long to cook spaghetti squash in the oven: Halved and baked in a 400 degree F oven, the squash is tender and ready in about 40 minutes.

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sea salt and freshly ground black pepper. Instructions. Preheat the oven to 400°F. Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.

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Step one: Prep the Instant Pot. Add 1 cup water to a 6-quart Instant Pot. Put the rack in the bottom with the handles going up the sides. Step two: Pierce the squash. Deeply pierce the squash all.

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Scoop: Preheat your oven to 400°F (200°C) and scoop out the seeds using a large spoon. You can toss these in the trash or roast them, similar to roasted pumpkin seeds. Season: Next, drizzle it lightly with oil and sprinkle with salt and pepper. Be wary of drizzling too much oil as it can make the squash watery.