Description
This simple and reliable roasted spaghetti squash recipe highlights the natural sweetness of the vegetable while offering flexibility in seasoning and serving.
Ingredients
Main Ingredients
- 1 medium spaghetti squash (about 3 to 4 pounds) (Choose a heavy and firm squash with no soft spots.)
- 1 to 2 tablespoons olive oil (Used for brushing the cut sides.)
- 1 teaspoon kosher salt (Plus more to taste.)
- 1/2 teaspoon black pepper (Used for seasoning.)
Optional Toppings
- 1 to 2 tablespoons butter (For serving.)
- garlic powder (Optional seasoning.)
- Italian seasoning (Optional seasoning.)
- red pepper flakes (Optional for heat.)
- grated Parmesan (Optional for serving.)
Instructions
Preparation
- Heat the oven to 400°F (200°C).
- Line a baking sheet with parchment paper for easy cleanup.
- Cut the spaghetti squash in half lengthwise. Use a sharp knife and place the squash on a towel to prevent rolling.
- Scoop out the seeds with a spoon, scraping until the stringy center is mostly clear.
- Brush or rub the cut sides with olive oil and season with salt and pepper.
Cooking
- Place the squash cut side down on the baking sheet.
- Roast for 35 to 45 minutes, depending on the size of the squash.
- Check if it is ready when the skin yields slightly when pressed and a fork easily slides into the flesh.
- Let it cool for 5 minutes, then carefully flip it over and rake the inside with a fork to create spaghetti-like strands.
- Taste the strands and add more salt if necessary.
Notes
Roast cut side down for even cooking. Let the roasted squash rest before fluffing for better texture. Adjust seasoning to taste after fluffing the strands.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish, Vegetarian
- Cuisine: American