Forget fancy thermometers or psychic abilities. You want a simple fork—preferably one you haven’t used to stir tar. Gently poke the outer skin of the squash after it’s been roasting for about 35–45 minutes at 400°F. If the fork slides in with almost no resistance, like you’re pushing through warm butter, you’re golden.
But if it feels like you’re trying to stab a brick wall, it’s not done. Put it back in the oven for another 10 minutes, and don’t try to rush it. I once microwaved a squash for ten minutes and got a hot, solid rock that whistled when I cut it.
The “Ribbon Test” (Yes, That’s a Thing)
Once you’ve halved your squash lengthwise (after roasting, please—raw squash will defeat your best knife), look at the flesh. A raw spaghetti squash will have a pale, slightly translucent color. Cooked? It turns a sunny, creamy yellow that practically glows.
Now take a fork and scrape gently across the flesh. If the strands come away in long, curly ribbons that look like golden angel hair pasta, you’ve done it. If they break into dusty little bits or refuse to budge, your squash is still on team Raw. Don’t force it—you’ll just get shredded squash and a broken heart.
