This Oven-Roasted Spaghetti Squash Recipe shows you an easy way to prepare this often neglected vegetable. It comes out tender, lightly caramelized, perfectly cooked, and ready to enjoy on its own or in a salad, casserole, stir fry, and more.
If you are looking for even more recipes on cooking squash, you can also try this Roasted Butternut Squash, Roasted Acorn Squash, Wild Rice Stuffed Squash, or this Cinnamon Roasted Squash.
Roasted Spaghetti Squash Recipe
Have you ever been to the grocery store and walked past the rows of squash wondering, how would I even cook that? Let this be a sign to you—buy the squash and follow this recipe!
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Cooking spaghetti squash is so stinking easy and has the potential to be one of the most satisfying healthy meals. Is it a true pasta substitute? Absolutely not, and if you go into it thinking that is the case, you’re likely to be disappointed. Roasted spaghetti squash is its own brand of deliciousness. While the flavor is mild, the texture is noodlelike and tender, making it the perfect vehicle for serving with homemade sauces, roasted or grilled chicken, and meatballs.
You can also serve it in a chilled salad, in a casserole, or even just on its own as a side dish. This recipe is just a basic guide showing you how to actually roast the squash. From there, you can use as you want!
Why You’ll Love This Recipe
- Couldn’t be easier! Cutting the squash open is the hardest part! Once that’s done, all you need to do is scoop out the seeds, season, and toss it into the oven.
- Never watery. When roasted, you don’t run as much risk of getting watery cooked squash. Just perfectly caramelized and ready to use!
- Super versatile. When roasted, spaghetti squash has a more mild flavor but is still slightly sweet and caramelized. Because of that, you can serve it with so many different types of main courses, or use it in a variety of different dishes.
Key Ingredients You Will Need
- Spaghetti Squash: you want to choose a spaghetti squash that is deep yellow with very little green. It should also be free of bruises, firm, and feel heavy for its size.
- Olive Oil: you can use olive oil or avocado oil to roast the squash. It should coat all sides in a thin layer.
- Salt and Pepper: season to taste with salt, pepper, and any other herbs or spices that you want. I personally prefer to keep the seasoning minimal.
How to Cook Spaghetti Squash in the Oven
- Prepare the squash. Cut the squash in half lengthwise, then scoop out the seeds. Transfer to a baking sheet, brush all sides of the squash with olive oil, and season with salt and pepper.
- Bake. Bake cut-side down and uncovered for 35-45 minutes, or until just slightly fork tender.
- Scoop out the flesh. Remove from the oven and let cook for a few minutes, then use a fork to scrape the flesh of the squash from the edges to the center, pulling it into long strands.
- Serve. Serve with your favorite pasta sauce, butter, herbs or Parmesan cheese.
Recipe Tips
- If you notice a little excess moisture on the spaghetti squash strands after they have cooked, you can gently pat it with a paper towel.
- To make the squash easier to cut in half, place it in the microwave and heat on high for about 1 minute.
- You can prepare roasted squash ahead of time—it will be good in the fridge for up to 5 days!
Storage Instructions
- Storing leftovers: store roasted butternut squash in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months. To thaw, transfer to the fridge overnight.
- Reheating: for larger pieces, reheat in a preheated 350 degree oven until warmed through. For smaller portions, you can reheat in the microwave.
More You’ll Love
Oven-roasted spaghetti squash is a clean, satisfying dish that can be eaten on its own or as a base for your favorite pasta sauces, topped with roasted meat, or used to make a salad or casserole.
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Roasted Spaghetti Squash Recipe
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 400°F.
- Place the spaghetti squash in the microwave and heat on high for 1 minute, then transfer to a cutting board. Using a sharp knife, cut the squash in half lengthwise.
- Use a spoon to scoop out the seeds, then transfer to a baking sheet. Brush all sides of the squash with olive oil, and season with salt and pepper. Turn them so that they are cut-side down on the baking sheet.
- Bake uncovered for 35-45 minutes, or until just slightly fork tender.
- Remove from the oven and let cook for a few minutes, then use a fork to scrape the flesh of the squash from the edges to the center, pulling it into long strands.
- Serve with your favorite pasta sauce, butter, herbs or Parmesan cheese. Enjoy!
Notes
Nutrition
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Christmas, Dairy-Free, Easy Weeknight Meals, Fall Recipes, Gluten-Free, Healthy, Meal Prep, Nut-Free, Sides, Thanksgiving, Vegan, Vegetarian, Veggies, Winter Recipes,
