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Easy Roasted Squash

Transform spaghetti squash into tender, pasta-like strands with this simple roasting method. With just olive oil and seasonings, you'll create a healthy, low-carb side dish that pairs with any meal.

Featured in Vegetable and Grain Sides.

Fatiha
Updated on Sun, 05 Jan 2025 01:26:59 GMT
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A halved spaghetti squash filled with cooked strands, topped with herbs, salt, and pepper, served on a white plate alongside a fork. Pin it
A halved spaghetti squash filled with cooked strands, topped with herbs, salt, and pepper, served on a white plate alongside a fork. | zestplate.com

Let me share my favorite way to cook spaghetti squash that I learned after years of mushy disasters. Now I get perfect tender strands every time with delicious crispy edges that taste almost caramelized. Trust me this method changed everything I thought about spaghetti squash and I bet it'll do the same for you.

What Makes This Recipe Special

I spent years trying different methods but this one's a game changer. The squash comes out with these amazing crispy edges and the strands stay firm not soggy at all. You can top it with anything your heart desires from simple garlic butter to rich meat sauce. My family loves it as a lighter pasta alternative and I love how it fits into my healthy eating goals without feeling like I'm missing out.

Grab These Simple Ingredients

  • Spaghetti Squash: Pick one that feels heavy for its size. If it's super hard to cut I pop it in the microwave for a few minutes first works like magic.
  • Olive Oil: A good glug about 2 tablespoons does the trick.
  • Salt and Pepper: Just enough to make the flavors pop.

Let's Get Cooking

Getting Your Squash Ready
First things first grab your sharpest knife. If that squash feels like a rock microwave it for 5 minutes trust me it helps so much. Cut it in half lengthwise scoop out all those seeds and give both sides a nice coating of olive oil salt and pepper.
Into The Oven
Crank your oven up to 400°F. Place your squash cut side down on a lined baking sheet. This is key for getting those crispy edges we're after. Let it roast for about 35 to 40 minutes you'll know it's done when you can easily poke it with a fork.
The Fun Part
Once it's cooled enough to handle flip those halves over. Take a fork and start scraping you'll see it turn into these gorgeous spaghetti like strands. It's actually pretty fun to watch it happen.

Two Ways To Cut It

I usually cut my squash in half the long way it's easier and you still get those yummy crispy edges. But when I'm feeling fancy I'll cut it into rings. The rings give you super long strands and more of those caramelized edges everyone fights over. Just remember to soften it in the microwave first if it's too hard to cut through.

Make It Your Own

Sometimes I sprinkle on some garlic powder and paprika before roasting. My kids love when I add Italian seasoning and Parmesan cheese. Last week I tried brushing it with pesto instead of plain oil amazing! You can even drizzle some tahini on top after it's done for a creamy nutty touch. I love throwing the leftover strands into stir fries or mixing them with cheese for quesadillas.

Saving It For Later

The leftovers keep really well in the fridge about 4 days in a sealed container. I actually love it cold in salads but you can always warm it up too. If you want to stock up freeze the strands in freezer bags they'll keep for 3 months. Just squeeze out all the air you can before freezing and let them thaw in the fridge overnight.

A halved and roasted spaghetti squash is garnished with salt, pepper, and parsley on a white plate. Pin it
A halved and roasted spaghetti squash is garnished with salt, pepper, and parsley on a white plate. | zestplate.com

Good For You Too

For my friends who track their meals here's the scoop on nutrition. Each serving has about 173 calories 19g carbs and just 10g fat. There's also some protein fiber and lots of good vitamins in there. It's way lighter than regular pasta but still fills you up nicely.

So Many Ways To Serve It

Every fall I get excited about cooking spaghetti squash again. Once you nail this basic method you can do so much with it. Serve it simple as a side dish load it up like pasta or stuff the shells for a fancy dinner. Those crispy edges and tender strands make it something special. My family asks for it all season long and I bet yours will too.

Frequently Asked Questions

→ How do I know when spaghetti squash is done cooking?

The squash is done when you can easily pierce it with a fork. The flesh should separate into spaghetti-like strands when scraped with a fork.

→ What's the easiest way to cut spaghetti squash?

Use a sharp knife and cut lengthwise. If too hard, pierce a few times and microwave for 3-5 minutes to soften slightly first.

→ Can I cook this in the microwave instead?

Yes, place cut squash face-down in a dish with 1/4 cup water. Microwave 10-12 minutes until tender, though roasting gives better flavor.

→ How do I store leftover cooked squash?

Keep in an airtight container in the fridge for up to 5 days. Reheat in the microwave or briefly in a hot pan.

→ Why is my squash watery?

Roasting cut-side down helps moisture evaporate. Let rest a few minutes after cooking and drain any excess liquid before serving.

Spaghetti Squash Recipe

Make tender, flavorful spaghetti squash with just olive oil, salt and pepper. Perfect healthy side dish or pasta alternative.

Prep Time
5 Minutes
Cook Time
40 Minutes
Total Time
45 Minutes
By: Fatiha

Category: Side Dishes

Difficulty: Easy

Cuisine: American

Yield: 4 Servings (1)

Dietary: Low-Carb, Vegan, Vegetarian, Gluten-Free, Dairy-Free

Ingredients

01 1 large spaghetti squash (3-4 pounds).
02 2 tablespoons olive oil.
03 3/4 teaspoon kosher salt.
04 1/4 teaspoon black pepper.

Instructions

Step 01

Position your oven rack in the middle and preheat the oven to 450°F to ensure even cooking throughout the squash.

Step 02

Using a sharp knife, carefully cut the spaghetti squash lengthwise from stem to end, creating two equal halves.

Step 03

With a large spoon, scoop out all the seeds and stringy parts from the center of each squash half until clean.

Step 04

Generously brush the exposed flesh of both squash halves with olive oil, making sure to coat all surfaces evenly.

Step 05

Sprinkle salt and black pepper evenly across the oiled surfaces, covering both halves completely for best flavor.

Step 06

Arrange the squash halves cut-side down on a large baking sheet, ensuring they don't touch each other.

Step 07

Place in preheated oven and roast for 35-40 minutes, or until you can easily pierce the skin with a fork.

Step 08

Using a metal spatula, carefully flip the hot squash halves over, being mindful of escaping steam.

Step 09

Let cool slightly, then use a fork to gently scrape the flesh into long, spaghetti-like strands.

Step 10

Taste the squash strands and adjust seasoning with additional salt and pepper if needed before serving.

Notes

  1. Perfect pasta alternative.
  2. Good for meal prep.
  3. Naturally gluten-free.

Tools You'll Need

  • Baking sheet.
  • Sharp knife.

Allergy Information

Please check ingredients for potential allergens and consult a health professional if in doubt.
  • None.

Nutrition Facts (Per Serving)

It is important to consider this information as approximate and not to use it as definitive health advice.
  • Calories: 147
  • Total Fat: 8.4 g
  • Total Carbohydrate: 19.6 g
  • Protein: 1.8 g