Here you will learn How to Roast Spaghetti Squash. This simple vegetable when properly cooked shreds and makes spaghetti-like strands. It is very easy to do and is a great swap when you want a lighter meal, or are trying to eat low-carb or keto.
I love to make this recipe and use it to serve my Chicken Ragu over. It makes for the perfect pasta substitute for any reason you like or need that for.
Ingredients
Roasting a Spaghetti Squash just might require THE shortest ingredient list ever! You want a little oil to help create steam when baking and some seasoning to flavor it. Creating steam helps release the perfect strands when done cooking that mimic spaghetti.
Use the JUMP TO RECIPE button at the top of the post, or scroll to the bottom of the post to see the full recipe card with ingredient measurements and instructions.
Method
Preparing the squash for roasting is easy, you just need to take care and have a super sharp knife to prevent injury.
I start by removing the hard stem ends, this will help you split the squash in half without the struggle of cutting through that. Then slice through the squash swiftly and with power to slice it in half.
Then scoop out the seeds and place the halves on a sheet pan. Season with the oil, salt, and pepper, and then turn them cut side down and roast in a hot oven.
You know the squash is done, and this can vary depending on the size of them, when you press on them and they leave a dent. I use a pair of tongs to press on them and when they are soft I take them out. Turn them over with the tongs and let them cool a few minutes then scrape out with a fork to get the spaghetti shreds.
Notes & Tips
To cut the squash with the most stability, stab the knife into the middle of the squash and pull it down to only cut half the squash, then turn it around and repeat. This gives you the most control with the lowest risk of injury. The last thing you want is to knick a finger when trying to split a squash.
After 25-30 minutes, start checking the squash for doneness. If you overcook it, it will turn too much and release a lot of liquid. There is a line between just right and done. It is done when you apply just a little pressure and the squash gives a little.
The best way to get the beautiful strands that are desired from this namesake squash, use a fork to remove the meat and let it shred as you scrape at it.
Substitutions
In place of the olive oil, you can really use any oil you like or even butter for a richer flavor.
And for more flavor, you could also season with crushed red pepper, or any flavor that compliments the recipe you are serving the squash with.
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📖 Recipe
How to Roast Spaghetti Squash
Here you will learn How to Roast Spaghetti Squash. This simple vegetable when properly cooked shreds and makes spaghetti-like strands.
Ingredients
- 1-2 Spaghetti Squash
- Extra Virgin Olive Oil, as needed
- Kosher Salt, as needed
- Fresh Cracked Black Pepper, as needed
Instructions
- Preheat the oven to 425˚F.
- Cut off the stem tops.
- Carefully slice the squash in half and remove the seeded insides.
- Drizzle the cut halves with olive oil and season generously with salt and pepper.
- Turn the cut halves down on a rimmed baking sheet and place them in the preheated oven for 30-45 minutes depending on the size of your squash.
- You will know the squash is done when it begins to give a little and leaves an indentation when pressed on the outside.
- Remove the squash from the oven and carefully turn it cut side up. Let it cool for about 10 minutes.
- Using a fork, scrape all the squash out of the skins, creating spaghetti-like strands.
- Serve with your favorite sauce or topping just as you would spaghetti noodles or use in egg scrambles or any other way you can imagine.
Notes
Notes & Tips
To cut the squash with the most stability, stab the knife into the middle of the squash and pull it down to only cut half the squash, then turn it around and repeat. This gives you the most control with the lowest risk of injury. The last thing you want is to knick a finger when trying to split a squash.
After 25-30 minutes, start checking the squash for doneness. If you overcook it, it will turn too much and release a lot of liquid. There is a line between just right and done. It is done when you apply just a little pressure and the squash gives a little.
The best way to get the beautiful strands that are desired from this namesake squash, use a fork to remove the meat and let it shred as you scrape at it.
Substitutions
In place of the olive oil, you can really use any oil you like or even butter for a richer flavor.
And for more flavor, you could also season with crushed red pepper, or any flavor that compliments the recipe you are serving the squash with.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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John Boos MPL1812125G Chop-N-Slice Select Maple Edge Grain Cutting Board, 18 Inches x 12 Inches x 1.25 Inches -
Shun DM0707 Classic 10 Ebony PakkaWood Handle and VG-MAX Blade Steel Larger Than Traditional Chef’s Knife Providing Additional Leverage, 10 Inch, Black
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Nordic Ware Natural Aluminum Commercial Baker's Half Sheet (3 Pack)
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Cobram Estate Extra Virgin Olive Oil 100% California Select, First Cold Pressed, Non-GMO 750mL, Keto Friendly High in Antioxidants, Made from Californian Grown Olives
Nutrition Information:
Yield:
6Serving Size:
1Amount Per Serving: Calories: 107Total Fat: 3gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 0mgSodium: 110mgCarbohydrates: 21gFiber: 5gSugar: 8gProtein: 2g
This is an estimated caloric value, actual numbers may differ based on the ingredients used.
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