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Roasted Spaghetti Squash

Category: Vegetable and Grain Sides

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.

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Fatiha
By Fatiha Fatiha
Last updated Sun, 11 May 2025 20:57:27 GMT
A halved spaghetti squash filled with cooked strands, topped with herbs, salt, and pepper, served on a white plate alongside a fork. Pin
A halved spaghetti squash filled with cooked strands, topped with herbs, salt, and pepper, served on a white plate alongside a fork. | zestplate.com

After so many years of ending up with soggy messes, I've finally nailed down my top method for cooking spaghetti squash. You'll get these incredible firm strands with these tasty, almost candy-like crispy edges. I swear, this technique completely flipped my opinion on spaghetti squash, and I'm betting it'll do the same for you.

Why This Method Stands Out

I tried countless ways to cook this veggie before landing on this winner. You end up with amazing crunchy bits around the edges while the strands stay nice and firm, never mushy. You can finish it with whatever you want - from a simple mix of butter and garlic to a hearty meat topping. My kids gobble it up as a lighter swap for pasta, and I love how it fits perfectly with my health goals without feeling like I'm cutting corners.

Just A Few Basic Items

  • Spaghetti Squash: Choose one that's got some weight to it. Too tough to slice through? A quick zap in the microwave beforehand works wonders.
  • Olive Oil: A decent splash, around 2 tablespoons will do.
  • Salt and Pepper: Enough to bring out the natural flavors.

How To Make Perfect Spaghetti Squash

Prep Your Squash
Grab the sharpest knife you've got. If that squash seems impossible to cut, pop it in the microwave for 5 minutes - it'll soften up nicely. Slice it down the middle lengthwise, scoop the seeds out, then rub both halves with olive oil, salt, and pepper.
Baking Time
Heat your oven to 400°F. Put your squash face down on a lined baking tray. This trick is crucial for getting those delicious crispy bits we're after. Let it cook for around 35 to 40 minutes - you'll know it's ready when a fork slides in easily.
Creating The Strands
After it's cooled enough to handle, turn the halves over. Run a fork across the flesh and watch as it transforms into beautiful pasta-like strands. It's actually quite satisfying to see it happen.

Slicing Options

I typically cut my squash lengthwise - it's quicker and you still get those delicious crispy parts. When I'm feeling extra, I slice it into rings instead. The ring method gives you incredibly long strands and more of those tasty caramelized edges everyone wants seconds of. Just don't forget to zap it first if you can't get your knife through.

Add Your Personal Touch

I'll often add a dash of garlic powder and paprika before it goes in the oven. My little ones go crazy when I sprinkle some Italian herbs and grated Parmesan. I tried brushing on some pesto instead of just oil last time - so good! You can even add a drizzle of tahini after cooking for a rich, nutty flavor. The leftover strands work great tossed in a quick stir fry or melted with cheese in quesadillas.

Store For Another Day

Any extras will stay fresh in your fridge for about 4 days if you keep them in an airtight container. I actually enjoy it cold in salads, but warming it up works too. Want to save some for later? The strands freeze nicely in bags for up to 3 months. Just push out all the air you can before freezing and let them thaw in your fridge overnight.

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

Nutritional Benefits

For those counting what goes on their plate, here's what you'll get. Each portion contains roughly 173 calories, 19g carbs and only 10g fat. You'll also find some protein, fiber and plenty of vitamins packed in there. It's much lighter than traditional pasta but still fills you up properly.

Endless Serving Ideas

When autumn rolls around, I can't wait to start cooking with spaghetti squash again. Once you get this basic approach down pat, your options are endless. Enjoy it plain as a side, dress it up like pasta, or fill the shells for an impressive dinner option. Those crunchy edges and perfect strands really make it something to talk about. My family requests it throughout the season, and I'm sure yours will too.

Recipe FAQs

→ 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.

Roasted Spaghetti Squash

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

Preparation Time
5 min
Cooking Time
40 min
Total Duration
45 min
By Fatiha: Fatiha

Category: Side Dishes

Skill Level: Easy

Cuisine: American

Output: 4 Servings (1)

Dietary Preferences: 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.

Directions

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.

Required Equipment

  • Baking sheet.
  • Sharp knife.

Allergen Information

Review each component for possible allergens and consult a health professional when concerned.
  • None.

Nutritional Information (per serving)

These figures serve as estimates and are not a substitute for medical advice.
  • Calories: 147
  • Fat: 8.4 g
  • Carbohydrates: 19.6 g
  • Protein: 1.8 g