I use spaghetti squash in so many of my meals. By roasting the squash and scraping the insides with a fork you get pasta like strands. Spaghetti squash is low in calories and carbs and is a healthy, guilt free alternative to regular pasta.
I always have a squash on hand. It’s fairly inexpensive to buy and it lasts for months on your counter. I even cook it for meal prep and keep in my refrigerator for up to 5 days. There are so many ways to incorporate spaghetti squash into your meals or simply serve as a side.
If you have always wanted to try spaghetti squash, but you weren’t sure how to cook it, I am here to help. Here are the steps to roasting the perfect spaghetti squash.
How to cut Spaghetti Squash:
Start by cutting off both ends of the squash. Next, stand the squash on its end and cut in half lengthwise. Scoop out the seeds using a spoon and discard of the seeds.
How to season the Spaghetti Squash:
Place the squash skin side down on a baking sheet. For easy clean up, cover the baking sheet with aluminum foil. Drizzle the squash with a generous amount of olive oil. I recommend a tablespoon for each side. Rub the oil all over the squash making sure the whole squash is covered in oil. Next sprinkle with salt and pepper.
How to roast Spaghetti Squash in oven:
Put the two halves face side down on the baking sheet. Place the baking sheet in the preheated oven at 400 degrees F for up to 45 minutes depending on the size of the squash. A larger squash will need 45 minutes, but smaller sizes should cook in 35 to 40 minutes.
Check to see if the squash is done by pulling a few strands out of the squash and taste them. The strands should be easy to pull out and soft. If you want them softer, cook a little longer. Allow squash to cool and then scrape out spaghetti like strands with a fork and put in a bowl. Serve immediately.
- 1 spaghetti squash
- 2 to 3 tbsp olive oil
- salt and pepper, to taste
- garlic salt, to taste
- Pre-heat the oven to 400 degrees F. Line a large sheet pan with aluminum foil and set aside.
- Cut the ends off spaghetti squash and then cut in half lengthwise.
- Scoop out all seeds using a spoon and discard the seeds.
- Lay both sides of the squash flesh side up and drizzle with olive oil, salt and pepper and garlic salt.
- Turn squash flesh side down on foil covered sheet.
- Bake for 40 minutes.
- Allow to cool and then scrape out spaghetti like strings using a fork.
- Serve.
Spaghetti Squash Recipes:
Spaghetti Squash + Zucchini + Basil + Parmesan
Spaghetti Squash Bowls + Roasted Veggies