Learn how to make a roasted spaghetti squash recipe for tender strands of squash that pair wonderfully with all your favorite meals. Thanks to my unique cutting method and simple preparation, this whole baked spaghetti squash always turns out perfectly!
The Best Roasted Spaghetti Squash Recipe
If you’ve ever tried to cut and roast a spaghetti squash, you already know that it’s not a small feat. However, through 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 this creates a flat surface that allows for easy cutting.
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!
Jump to:
- The Best Roasted Spaghetti Squash Recipe
- Whole Baked Spaghetti Squash Ingredients and Notes
- How to Roast Spaghetti Squash in an Oven
- Expert Tips
- How to Store and Reheat Whole Roasted Spaghetti Squash
- Can I Freeze Roasted Spaghetti Squash?
- Ways to Use This Roasted Spaghetti Squash Recipe
- Frequently Asked Questions
- More Popular The Fit Peach Recipes
- Recipe
- Reviews
Whole Baked Spaghetti Squash Ingredients and Notes
- Spaghetti squash - Look for a large spaghetti squash that is golden yellow or dark yellow in color. It should be free from dark spots or cracks in its skin and feel heavy when you pick it up.
- Olive oil - I prefer the strong flavor of olive oil, but avocado oil will also work.
- Salt & black pepper - Adjust to taste.
How to Roast Spaghetti Squash in an Oven
This is an overview with step-by-step photos. Full ingredients & instructions are in the recipe card below.
Step One: Prepare. Before you begin, preheat your oven, and line a baking sheet with parchment paper.
Step Two: Slice the squash. Use a sharp knife to slice the stem off the top of the squash. Then, carefully rock the knife back and forth on top of the squash, applying pressure downward to cut it in half lengthwise.
Step Three: Remove the seeds. Use a large spoon to remove the seeds and “guts” from both halves of the squash.
Step Four: Season the squash. Drizzle the insides of both squash halves with oil. Then, add a sprinkle of salt and pepper.
Step Five: Bake the squash. Place both squash halves cut side down on the prepared baking sheet. Use a fork to poke holes all around the skin. Bake the squash until it is tender and the flesh easily pulls away from the skin.
Step Six: Remove the squash strands. Allow the roasted spaghetti squash halves to cool slightly. Then, flip them over, and scrape the strands from the inside.
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 too much.
- 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.
How to Store and Reheat Whole Roasted Spaghetti Squash
Store leftovers in an airtight container for up to 4 days. When ready to enjoy, warm up a serving in the microwave in 20-second intervals until warm. Or, toast up a serving in a skillet with oil for some extra crispiness.
Can I Freeze Roasted Spaghetti Squash?
Yes, but you’ll want to drain out any excess liquid first. Otherwise, your squash will become soggy after it thaws.
To do so, transfer the roasted squash to a bowl, and let it rest in the fridge overnight. Then, remove the strands from the liquid, and transfer them to a sealable bag or freezer-safe container. They can be frozen for up to 6 months.
Ways to Use This Roasted Spaghetti Squash Recipe
You can easily serve whole baked spaghetti squash strands as they are for a nutritious side dish. Or, pair them with your favorite pasta sauce or dressing, protein, and your favorite toppings. They also make for a great low-carb noodle alternative in casseroles and stir-fry recipes!
Here are a few meats that it also pairs well with:
Frequently Asked Questions
I prefer to roast spaghetti squash at 400 degrees Fahrenheit to allow the strands to caramelize and become tender without being overly mushy.
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:
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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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