This roasted spaghetti squash is an easy technique for cooking spaghetti squash so that those silky strands turn out perfectly every time. Here’s how to make it happen with ease and hardly any effort.
How do I serve spaghetti squash?
Any way you want. Some folks like it simple with nothing but the olive oil, salt, and pepper. Others rely on a drizzle of brown butter. You can add a sprinkle of herb or ground cinnamon. Or you can top it with anything you would a baked potato. Or you can serve it in place of pasta with a proper marinara or Bolognese, keeping in mind the squash won’t taste like pasta but it will satiate without, as one of our testers perfectly explained, the carb coma.
Roasted Spaghetti Squash
- Quick Glance
- Quick Glance
- 10 M
- 50 M
- Serves 4
Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
Turn the squash on its side and carefully cut through the center of the squash to create 2 round halves (you want to cut right through the equator rather than lengthwise from end to end).
Scoop out the seeds and stringy bits and compost them or toss them in the trash. Rub a teaspoon of olive oil in each half and sprinkle with salt.
Place each half, cut-side down, on the baking sheet. Bake until you can easily pierce the skin of the squash with a fork or, if you turn the squash over, you can easily get a fork through the squash all the way to the skin. Figure about 40 minutes.
Use a fork to gently drag, scrape, or pull out the squash in long strands and serve.
Recipe Testers' Reviews
This recipe totally lives up to its name. The squash made perfect strands. Spaghetti squash will now be a regular veg for us. Why did I ignore it for so long? Less than 5 minutes prep, 40 minutes in the oven, and no additional seasoning needed for delicious squash.
I made a sheet pan-palooza last night with the squash, Brussels sprouts, and sliced shallots, and Za'atar-Rubbed Chicken with Carrots, Beets, and Labne. With 3 pans in the oven, I compromised on the temp and roasted everything at 425°F convection and it all came out perfectly. All in all, a hearty simple meal with leftovers for me to take to work this week.
Roasted spaghetti squash isn’t new, however, this new technique in cutting the squash “crosswise” is a game changer if you want those incredibly long strands that really do look more like spaghetti. The typical approach has always been to cut the spaghetti squash vertically into “boats” to roast them, but the shortish strands it produced didn’t really look like what it was named after. This technique really did produce those long lovely strands allowing this squash to live up to its name! So this new technique is a winner for me!
This simple recipe process was very easy to follow. My 2 lb., 10 oz spaghetti squash was perfectly tender at 40 minutes using the fork test to pierce the skin and the squash easily yielded long strands with the scraping of a fork. A much larger squash would probably take a bit longer.
This truly turned out to be the perfect roasted spaghetti squash.
I also really liked that the cut squash is seasoned with olive oil and sea salt before going into the oven. This gave the squash a really nice sweet flavor.
There are endless uses for spaghetti squash, and I used mine in a shortcut lasagna using the squash as the noodles. Not a vegetarian dish as I also used Italian sausage. So good!
The number of servings will really depend on the size of the squash and its intended purpose. The size of my squash produced 4 cups of squash strands, which would easily serve two people as a main or four people as a side dish.