Spaghetti Squash Boiled Whole - A great method for cooking spaghetti squash.
We grow spaghetti squash. We store spaghetti squash and we eat spaghetti squash, and finally I've found the perfect method for cooking spaghetti squash. Boiling the spaghetti squash whole!
This one comes from a suggestion from my sister.
In the past I have halved the squash, seeded it, and then baked it. That works, but it was a lot of work and took a lot time. Time for a new plan.
This squash was one we grew and it was quite large. I filled the pot with water. Put a lid on top and turned on the stove. Once the water came to a boil, I started monitoring the squash. Every 5 minutes I removed the lid and rotated the squash.
After 15 minutes, I used a paring knife and pierced the skin. I was looking for the knife to just push right through. My squash took about 25 minutes to achieve the right softness.
I removed the squash and let it cool for about 10 minutes. Then sliced it in half lengthwise and removed the seeds. Next, I used a fork to loosen the squash into strands. It was perfectly cooked!
Spaghetti squash is the perfect vehicle for so many dishes. We use it in place of spaghetti noodles for our Italian Meatballs and sauce.
Sometimes we just add a little butter, Italian seasoning, garlic powder, and Parmesan cheese. It really is the perfect side dish.
How do you like to eat your spaghetti squash?
This is my go-to method for cooking spaghetti squash when I want to scoop out the pulp, but I also have a few other methods I use depending on how I am going to use my squash.
Sometimes I make stuffed spaghetti squash like with these Black Bean Boats and this Alfredo Spaghetti Squash. These have a different cooking method - the spaghetti squash is baked, but they equally delicious results!
If you make this recipe, I’d love to hear about it! Leave a comment below and snap a picture and tag me on Instagram @beyondthechickencoop
If you loved this recipe you'll LOVE all the others in this category. Check out all my vegetable recipes here!
- 1 Whole Spaghetti Squash (3-4 pounds)
- Poke a few holes in squash with a fork. Place whole spaghetti squash in a large stock pot filled with water. Put lid on and bring to a boil.
- Once boiling, rotate squash every 5 minutes.
- After 15 -20 minutes, pierce skin lightly with a paring knife. You are looking for very little resistance in the skin and flesh. Once it feels soft, it is done! (25-35) minutes depending on size of your squash)
- Remove squash from boiling water and let cool for at least 10 minutes, or until you can handle squash.
- Halve, remove seeds, and use a fork to loosen all the spaghetti strands.
- Use enough water so the squash floats. The amount will vary depending on your pot and the size of your squash.
- The squash floats so rotating it helps cook evenly
- Actual cook time will vary depending on the size of your squash
Nutritional information is provided as a courtesy and should only be construed as an estimate rather than a guarantee. To obtain the most precise nutritional information in a provided recipe, you should calculate the nutritional information with the exact ingredients you are using when preparing the recipe using your preferred nutrition calculator.
Leslie P says
I'm boiling spaghetti squash for the first time. My neighbor gave it to me and she didn't know how long to boil it so I found your site. Thanks for the heads up in piercing the thing with a fork and rotating it and how long to boil. The squash floats!
So glad this was useful for you! I hope you enjoyed the spaghetti squash.
Terry Howell says
Thanks for the refresher course. We used to boil it in the distant past. Then we got used to roasted it in the oven. At present our gas is turned off & I have no oven but I couldn't resist buying the squash at the Farmers' Market anyway. So I'm going back to boiling it. And tossing it with the basil pesto I made from my window box crop.
Hopefully you get that oven turned back on soon! Hope you enjoy the spaghetti squash. Sounds delicious with the homemade pesto!