Curious how best to cook spaghetti squash? Slice it in half, scoop out the seeds, and roast in the oven for the most delicious caramelized edges. Roasted spaghetti squash is quick, easy, and comes out perfect every time!
We’ve entered fall here in Miami and that means temps in the 80s, no longer in the 90s. Haha, jokes aside, fall means winter squashes are in season and as a dietitian I love winter squash! Butternut squash, acorn squash, pumpkin, delicata, spaghetti, endless possibilities. And that’s when I realized I didn’t have a recipe on the blog for spaghetti squash. Enter how to roast spaghetti squash!
Many recipes online will suggest to use spaghetti squash in lieu of ‘normal’ pasta. As a 1/4 percent Italian I’m here to tell you that is not pasta. As a diabetes care and education specialist, I would still tell you that is not pasta. Yes, it’s ‘low-carb’ and more blood sugar friendly, but you’re not going to feel satisfied if you eat spaghetti squash instead of a wheat pasta. Pasta happens to be one of those dishes that is more dense in carbs. It does not mean you’re not able to eat pasta and manage your blood sugars, but it does mean you’ll want to incorporate a lean protein and some non-starchy veggies at your meal. Which spaghetti squash is great for not having a large load of carbs, so you do get more volume to eat. Regardless, I do not suggest replacing spaghetti squash for wheat pasta.
Why Roasting is The Best Way
Spaghetti squash is budget friendly, easy to cook, and beyond delicious. Sometimes it can seem overwhelming to cook simply because it is hard to cut open, however, once you do you’ll be well rewarded. Add this to your rotation of starchy veggies to add to the mix!
- Tastier: Roasting helps bring out the natural sweetness in vegetables. Roasted spaghetti squash is no different. While the flavor is on the mild side, it can take on whatever flavor you add to it, roasting does help the edges caramelize and taste a tad sweet.
- Simple: The hardest part I mentioned is cutting the squash in half. You’ll see bloggers tell you to cut the squash into circles for individual mounds of spaghetti squash. But here’s the thing, that’s HARD to do! We want simple! Cutting the spaghetti squash in half and roasting the spaghetti squash could not be any more simple. Period.
- Texture: We want a positive experience with vegetables. Roasting spaghetti squash will give you that! No one wants watery ‘noodles’ that lack flavor. Roasting spaghetti squash yields tender, flavorful ‘noodles’ that will pair well with almost anything (whether you choose to add some to your wheat pasta or decide to have it as a side dish!)
How To Cut Spaghetti Squash
As mentioned, the hardest part of roasting spaghetti squash is cutting it. Here are a few tips and tricks to help, so it’ll be as ‘easy’ as can be! One trick is to cut off the ends of the squash so you have a flat surface to balance on the cutting board. That flat base is key! Next make sure you have a sharp knife. I know that seems obvious, but it is super important in the kitchen to have all your tools. And lastly, make sure the cutting board doesn’t slip (also another important kitchen tip/technique for safety!)
- Prepare
Use a non-slip cutting board and your sharp chef’s knife.
- Cut the ends for a flat base.
Place the squash horizontally on the cutting board. Slice off the top, stem, and bottom, base, which will create two ends that are flat.
- Stand and Cut Vertically.
Stand the squash up on one of the flat ends upright and slice the squash in half from top to bottom. Aim your best to cut in half, but if the halves are not perfect, no need to stress. The roasting time might vary, but your squash will still taste delicious!
- Remove the Seeds.
Using a spoon, scrape and remove the seeds and stringy parts.
Ingredients: Roasted Spaghetti Squash
- Spaghetti Squash: Choose a firm spaghetti squash that’s free of soft spots and feels heavy for its size. The stem should be firm and dry and the color should be a rich even golden color.
- Extra-Virgin Olive Oil: This will help the squash caramelize and roast to perfection!
- Black pepper: I always opt to omit the salt since I’m used to it. Consider what else you’ll be adding to the dish and if they are higher in sodium, i.e., spaghetti sauce, this will help to decrease the total sodium content for the meal/dish.
How To Roast Spaghetti Squash
Honest, once the squash is cut in half, the hard part is over. Pinky promise. No need to try to cut it into circles as I mentioned, this will yield/deliver caramelized spaghetti squash perfection.
- Prep the spaghetti squash. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides with olive oil and season with black pepper.
- Roast the squash. Place the squash cut-side down on a baking sheet and roast until tender. Depending on the size of your squash, ~35-40 minutes. You’re looking for caramelized sides and tender flesh (if it isn’t cooked through the strands will be more brittle/crunchy.
- Fluff. Flip the squash over and use a fork to scrape the strands into noodle-like strands.
Other Squash Recipes
- Roasted Butternut Squash Soup
- Butternut Squash Black Bean Tacos
- Pumpkin Steel Cut Oats
- Roasted Acorn Squash
Roasted Spaghetti Squash
Curious how best to cook spaghetti squash? Slice it in half, scoop out the seeds, and roast in the oven for the most delicious caramelized edges. Roasted spaghetti squash is quick, easy, and comes out perfect every time!
- Total Time: 45 minutes
- Yield: 4 1x
Ingredients
- 1 large spaghetti squash (3 to 4 pounds)
- 2 tablespoons extra-virgin olive oil
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to
400°F. Make sure your oven rack is in the middle.
- Prep your squash. Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the olive oil on the cut sides of the squash. Sprinkle with black pepper.
- Roast – place the spaghetti squash cut-side down on a baking sheet. Roast until fork tender, ~35 to 40 minutes.
- Flip – using a metal spatula, slide the spatula under each half carefully and flip over. Use a fork to scrape the flesh into strands. Taste and season as needed (depending on how you’re serving the final side dish).
- Prep Time: 5
- Cook Time: 40
- Category: Sides
2 thoughts on “Roasted Spaghetti Squash”
Love all winter squashes! Can’t wait to start roasting!
Yay! SO glad that you liked! Thanks for stopping by!