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Roasted Spaghetti Squash
Spaghetti squash is a delicious guilt-free, gluten-free substitute for any pasta! Today I’ll show you how to effortlessly roast one at home, with easy to follow step-by-step photos!
How to Roast Spaghetti Squash
When I spotted spaghetti squash at the farmers market last weekend, I quickly swiped one up and got in line. As I stood there waiting my turn – trying my best not to look like a maniac as I dashed and squatted from the bees (so many up here!) – a man with a little girl draped over his shoulder abruptly grabbed my arm and asked me how to “cook one of those things?”. It took me a good 30 seconds to realize he was talking about the squash, but once I came to, I quickly gave him the step by step on how to roast a spaghetti squash. I have to admit I felt a little beam of pride as I saw him gently plop the girl down and shuffle her over to go pick one out. I also felt inspired to show you how-to roast spaghetti squash. Just in case you don’t already know 😉
First, cut your spaghetti squash in half. Please be careful here! Spaghetti squash has a very hard outer shell, so a sharp knife is your friend.
Next you’re going to use a spoon to scrape out all of the seeds. You may discard the seeds – or roast them and enjoy a little snack bonus.
The squash should look nice and clean once you’re done scraping… like this 🙂
At this point you’ll place your squash into a deep pan or skillet, fill the bottom with a little water, and pop it in an oven that’s been preheated to 400 degrees (F).
The squash will roast for 45 minutes…
and come out of the oven looking like this!!! Yum.
Once they’re removed from the oven, simply let them cool a few minutes (so you don’t burn your pretty little hands), then grab a fork and scrape away!
You can use spaghetti squash in so many different and delicious ways! So… what are you waiting for? Go grab a spaghetti squash and get roasting 😉
More Spaghetti Squash Recipes:
- Italian Sausage, Pepper, and Onion Stuffed Spaghetti Squash Boats
- (Lightened Up) Swiss Chard & Spaghetti Squash Gratin
- Mozzarella Stuffed Meatballs and Spaghetti Squash Marinara
- Skinny Shrimp Parmesan Spaghetti Squash
How To Roast Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1/4 cup water
Instructions
- Preheat oven to 400 degrees (F).
- Place squash on a large cutting board, and VERY carefully cut in half (lengthwise). The shell is very thick, so be sure to use a sharp knife for this.
- Once cut, use a spoon to scoop out the seeds and any sticky/stringy parts, being careful not to dig into the actual flesh of the squash.
- Place squash in a large skillet or baking sheet, then place the pan in the oven. Pour water into bottom of the pan.
- Roast squash for 45 minutes.
- When finished roasting, remove pan from the oven and allow it to cool down for about 10 minutes.
- Once you're able to comfortably handle the squash, use a fork and gently scrape the at the flesh.
- Continue to do this until all of the squash has been scraped.
Okay, I chose your method for roasting my first spaghetti squash! Recently started a Keto diet and am craving something pasta-ish. High hopes!
It’s in the oven as I write this! Thank you for the instructions — especially the cutting and caution! I’m so happy to see someone advocate for sharp knives and being careful when preparing. I’m going to top mine with my favorite Rao sauce for an easy weeknight meal.
I normally just bake it at 350….. well tonight I did it like you suggested. OMG!!! What a difference! The flavor was amazing!!!! I just use butter salt & pepper. It was perfection!
I usually just top it with marinara sauce and eat like any pasta.
First time with spaghetti squash. Thanks for the recipe.
I’ve never used spagetti squash; almost embarrassing to admit it! Like the dad in the market, I honestly didn’t have a clue how to use it. This looks so utterly delicious! Just need to find one in my local store now! Sweden is never as stocked up on different varieties of squash and pumpkin as the US or UK!
I love it!! Drizzle the tops of them after they’ve been cut in half with extra virgin olive oil salt and cracked pepper and even a little garlic! Makes for a delicious shredded spaghetti squash then add butter and Parmesan cheese to it and you have yourself a real nice yummy dish 🙂
do you brush the olive oil, salt and pepper before baking> Then add the butter and cheese after using the fork to scrape?
LOVE spaghetti squash. I like to just mix in some cheese and butter and have a skinnier version of “mac and cheese.”