How to Fix Watery Spaghetti Squash?

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Out of the many seasonal gourds, spaghetti squash is unfortunately not one of the popular ones. Nevertheless, it is nutritious and versatile. That is not to mention how readily available it is. One way you can cook it is as a replacement for pasta, although there is the problem of it getting mushy. So, the question is – how to fix watery spaghetti squash?

What You’ll Need;

There is no sure way to do this, and the result may not even be to your liking. Still, there is no reason not to try. What do you know? The tips below might actually work for you. That said, gather the following tools:

  • Strainer
  • A weight to put on the spaghetti squash
  • Paper towel

Step-by-Step Instructions

How to Fix Watery Spaghetti Squash

Were you not able to cook your spaghetti squash, right? Now it’s mushy and watery. It will be tough to fix it, but you can try the following steps:

  1. Put the watery spaghetti squash inside a strainer.
  2. Salt it, which absorbs the water.
  3. You can also put a weight on the strands to further drain them.
  4. Another way is hand squeezing them as much as you can.
  5. Putting the squash strands on a paper towel to drain might also help.

Out of these methods, putting the squash into a strainer and salting turns out to be the best option. It helps drain the excess water and make your spaghetti squash an excellent alternative if you want healthier pasta. It would still be better though if you can cook it properly. In that case, the cooking tips below might help you.

Spaghetti Squash Cooking Tips

If you want to have a spaghetti squash that isn’t watery, you can try the following tips when cooking it:

Tip #1 – Remove Seeds and Pulp

Remove Seeds and Pulp

Because the seeds and pulp are the moistest parts of the squash, you need to remove them.

  • Halve the squash, and then scrape out all the pulp and seeds down to the strands. Make sure to remove the softer parts.
  • Place the cut squash side down on the sheet pan. Lightly oil it, then add salt and pepper to taste.
  • Roast the squash at 350 to 400-degrees F for about 45 to 60 minutes based on the size. See if it’s already done by poking. It should yield even at firm pressure.
  • By this time, you should remove the squash and let it rest for about 5 to 10 minutes. You can finish the sauces and all other final touches you need to do for other dishes during this time.
  • Once the 5 to 10 minutes have passed, use a fork to shred the squash in a serving bowl. You can serve it as is or top with various garnishes plus a drizzle of olive oil.

Tip #2 – Don’t Mix the Sauce

Don't Mix the Sauce

You might be tempted to mix the sauce as you would with real spaghetti. However, this is not recommended for spaghetti squash. The moisture from the sauce is another thing that makes the squash watery. Instead of mixing, you should plate the squash, and then pour the sauce over it.

This way, the sauce will not cool faster. It will also reduce the amount of cooking that the squash gets before it’s even ready. It’s also not a great idea to scoop the squash before it is done cooking, although some suggest that.

Since the squash is still cooking, it will release water. If it’s still in the oven, the water will evaporate there. But if it’s cooking together with the sauce, the excess water will thin the sauce instead. As a result, you get a watery, bland spaghetti squash.

If you want to mix the sauce, though, you can try a different way. Don’t pour it and mix with the squash right away. Let it cool down first, up to a point where it will not add to the squash’s cooking speed. This way, you will hopefully not get watery spaghetti squash.

Tip #3 – Roast and Roast

Roast and Roast

This tip is a little like the first one. But instead of scraping the seeds and pulp before roasting, you do the opposite. First, roast the whole squash in the oven at 350 to 400-degrees F for about 30 to 40 minutes. You will know it is done from the aroma that comes from it.

After this:

  1. Cut it in half, and then begin scooping out the seeds and pulp.
  2. Scrape it then using a fork, making sure everything is scraped out.
  3. After this, put the squash back in the oven and roast again for about 15 minutes.

The result is a squash that is not watery at all.


How to fix watery spaghetti squash? Well, squeezing and draining the water are your best options. But if you can, just try not to overcook it. With the tips mentioned above, you should be able to do this and enjoy a hearty, tasty alternative to traditional spaghetti.

Read more:

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