Learning how to roast spaghetti squash is just about the easiest thing to master, I like to keep it pretty simple with butter, salt, and pepper.
Roasted Spaghetti Squash
I remember the first time I cooked spaghetti squash. I was fascinated by the way the flesh is transformed into spaghetti-like noodles.
That said, I am not one of those people who thinks spaghetti squash is an equal swap with traditional pasta. Nope, it’s not the same at all, BUT roasted spaghetti squash stands proudly on its own as an absolutely delicious vegetable option!
Spaghetti squash is typically prepared by oven roasting. It is a simple no fuss way to prepare the squash.
Here are the things to remember when roasting spaghetti squash:
First, high-quality produce is always going to taste better. Start by finding a spaghetti squash that feels heavy and firm with no soft spots. A nice yellow golden color with no blemishes is ideal. Select squash that is crack-free and still has the stem attached but is dry.
Second, carefully cut your spaghetti squash in half for roasting. Seriously be careful it is a hard winter squash and you will need a sharp knife and muscle!
Third, the best-tasting spaghetti squash is oven roasted until the squash is tender and the strands easily fluff out with a fork.
Soft and fluffy strands and spaghetti squash with butter is quite delicious, you’ll want to make a meal out of an entire squash. You can serve it by scooping out the insides and topping it with butter and savory seasonings or a simple pasta sauce.
How to Roast Spaghetti Squash
Follow these directions on how to roast spaghetti squash.
Prep the oven: Preheat your oven to 400°F.
Prep the spaghetti squash: Cut the spaghetti squash in half lengthwise. Remove the seeds and webbing of the squash. Drizzle the squash halves with olive oil and season with salt and pepper.
Place the squash cut side down on a baking sheet. I often line mine with parchment for easy cleanup.
How Long To Roast Spaghetti Squash
Roasting spaghetti squash: Place the pan in the hot oven, and set a timer for 30 minutes. Depending on the size of the pieces, and the desired tenderness, it may take longer to finish.
But, you should be able to see a softer outside that is starting to give when the timer goes off. Test them for tenderness and flavor. It is unlikely that they will be finished at this point. Continue roasting for an additional 10-15 as necessary.
A heavy spatula is needed for turning the squash or removing it from the pan. Cooked squash is quite heavy and you will want something sturdy to help you transfer it to a plate or serving dish without dropping it or burning yourself.
It usually takes anywhere from 30-40 minutes to roast spaghetti squash. When finished, the flesh should be soft and bright yellow.
When the squash is done, use a fork to pull it apart. The flesh will form “spaghetti-like” noodles as it separates.
Roasted and buttered spaghetti squash topped with Parmesan and fresh herbs is a simple vegetable side dish that works well with any meal.
I love it in many different ways. Look in the spice rack for inspiration. When you know how to roast spaghetti you find the versatile vegetable can handle almost anything from sweet to savory.
How to Roast Spaghetti Squash
- 1 spaghetti squash
- 1 tablespoon olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon freshly ground pepper
- Preheat the oven to 400°F. Cut the spaghetti squash in half lengthwise. Remove the seeds and webbing of the squash.
- Drizzle the squash halves with olive oil and season with salt and pepper. Place the squash cut side down on a baking sheet.
- Roast for 30-40 minutes. It will start to brown on the outside. The squash should be fork tender yet still slightly firm. Remove from the and let cool until it can be easily handled.
- Use a fork to pull the flesh apart and away from the sides. The flesh will form "spaghetti-like" noodles as it separates.