Whole Roasted Spaghetti Squash
If you’ve ever ended up with watery or mushy spaghetti squash, this method will change that! I’m showing you exactly how I roast spaghetti squash so the strands come out tender, fluffy, and never soggy. The spaghetti squash bakes in just 35 minutes in the oven and pairs beautifully with everything from oven-baked turkey meatballs to smoky cajun shrimp or even fall-apart braised chuck roast for a hearty nutritious dinner.
Cut Spaghetti Squash like a Pro 🔪
If you’ve ever tried to cut and roast a spaghetti squash, you already know that it’s not a small feat. Through lots of trial and error, I’ve discovered the absolute best way to make a whole baked spaghetti squash with ease. The secret is in my unique cutting method! Unlike most recipes I’ve seen, I actually cut off the stem. You can’t eat it anyway, and it creates a flat surface that you to cut more easily.
Then, all you have to do is season, roast, and you’re good to go. With minimal prep time and a total time of less than an hour, you’ll have tender baked spaghetti squash strands to pair with pasta sauce, add to casseroles, or enjoy however you like best!
Whole Baked Spaghetti Squash Ingredients
You only need a handful of simple ingredients to make this roasted spaghetti squash. Look for a large spaghetti squash that’s golden yellow to deep yellow, feels heavy for its size, and has smooth skin without cracks or dark spots. I like using olive oil here for its rich, slightly peppery flavor, but avocado oil works just as well. Finish with salt and black pepper, adjusting to taste.
How to Roast Spaghetti Squash in the Oven
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Ansley's Expert Tips
- Use a sharp knife. This is essential to cutting spaghetti squash, and really any squash, without injury.
- Make sure to use a flat surface and a cutting board that won’t move. Sometimes I will put a damp paper towel down underneath a cutting board to prevent it from moving.
- Only slice 1 inch off the top. Any more, and you’re removing good quality spaghetti squash! Remove just a little to take off the stem, and provide a flat surface so the squash can stand up right which makes cutting it much easier.
- Use a pastry brush, your hands, or the back of a spoon to brush the oil and seasonings around the inside and edges of the squash to make sure you coat it completely.
- Poke 5 to 8 holes all around the squash, piercing the skin. This creates little air pockets for the heat to escape while the squash cooks.
Ways to Use Roasted Spaghetti Squash
You can easily serve baked spaghetti squash strands as they are for a nutritious side dish. Or, pair them with your favorite pasta sauce or protein. They also make for a great low-carb alternative in noodle and stir-fry recipes!
Here are a few meats that it also pairs well with:
Frequently Asked Questions
If your squash turns out watery, it’s likely either because too much salt was added or it was overbaked. Salt will draw out the natural moisture in the squash. So, you just want a slight sprinkle. You can always add more later! Then, be sure to keep a close eye on your oven, and remove the squash as soon as it’s fork-tender.
If your squash is crunchy, it is typically just undercooked. Transfer it back to the oven, and bake for a few more minutes or until it’s soft and tender.
for more side dish recipes, check out my:
PS : If you make this recipe, be sure to leave a star review and comment below! Also be sure to follow along with me on Instagram and Pinterest to stay up to date on all tasty recipes here at The Fit Peach!
Recipe
Roasted Spaghetti Squash Recipe
Equipment
Ingredients
- 1 spaghetti squash
- 2 tablespoon olive oil
- ½ teaspoon sea salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400 F.
- With a sharp knife, carefully slice the top inch off the squash, removing the stem. This will provide a flat surface so you can then flip the spaghetti squash up right so it’s standing on the flat side you just cut. Then take your knife and carefully rock it back and forth, while applying some pressure, down the top of the squash, cutting it in half lengthwise.1 spaghetti squash
- Use a spoon to remove the seeds and “guts” of the squash from both halves.
- Drizzle the inside of the squash halves with olive oil, salt, and pepper. Use a pastry brush, your hands, or the back of a spoon to brush the oil and seasonings around the inside and edges of the squash.2 tablespoon olive oil, ½ teaspoon sea salt, ¼ teaspoon black pepper
- Place the squash halves cut side down on a baking sheet lined with parchment paper. Use a fork to poke 5 - 8 holes in the skin - this creates little air pockets for the heat to escape while the squash cooks. Bake the squash in the oven for 35 - 45 minutes depending on the size of your squash.
- Let the squash cool slightly before flipping the halves over and scraping the strands of spaghetti squash from inside. Serve the spaghetti squash warm with your desired toppings, like sauce or protein, and enjoy!
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