We’re getting down to the basics with one of my new-found favorites: roasted spaghetti squash. Perfect as a healthy, weeknight alternative to pasta, this gourd is really “gourd” (ha, get it… instead of good?). Not a great joke, but you know what I’m getting at! This recipe is meant to be the bare bones and basics of making the perfect roasted spaghetti squash.
If you’ve read some of my previous squash posts, you’ll know I’m typically not a huge fan. Roasted spaghetti squash has really grown on me, though, as I’ve learned to prepare it correctly. They key is to cook it until it’s just able to pull. You want your squash strands a little bit crunchy, so when they’re cooked again or slathered in sauce they don’t become soggy. I promise you, even picky eaters will pile this on their plate (I’ve seen it!).
Now, am I going to tell you that you wouldn’t realize that you’re not eating actual spaghetti? No, but I would say that you may not totally miss the old starchy friend. There are some recipes in which spaghetti squash just won’t do the job, but I do think it’s a delicious swap for some. Marinara sauce and meatballs are delightful paired with this “spaghetti”, and you already know I love to serve it with my shrimp scampi. Sometimes, when I’m lazy, I simply drizzle with olive oil and a little squeeze of lemon– it’s delightful.
Roasted spaghetti squash also makes a great side for some of your Italian favorites. Serve alongside chicken piccata or chicken parmesan. Or use it as a mild, crunchy addition to your side salad. I’ve found that the more I experiment, the more I love this squash as both a side and a main dish.
Back to Basics: Oven Roasted Spaghetti Squash
Ingredients
- 1 spaghetti squash small to medium
- 1 tbsp olive oil divided
- 1 tsp salt divided
- ½ tsp black pepper divided
Instructions
- Preheat your oven to 400° F.
- Microwave whole spaghetti squash for 2 minutes to soften it enough to cut through.
- Place spaghetti squash on a non-slip cutting board and slice off the stem and bottom ends, to create two flat surfaces. Then carefully, slice the spaghetti squash in half, lengthwise.
- Scoop out the seeds and discard, or clean, roast, and salt for a snack.
- Transfer your spaghetti squash halves to a lined baking sheet and drizzle with olive oil, salt, and pepper.
- Flip your squash so it roasts skin side up. Rub any excess oil from the pan, or that fell down the sides of the squash on the skin of the squash.
- Roast for 20-25 minutes, or until edges start to look golden, and you can easily pierce the flesh with a fork.
- Wait for squash to cool before flipping the squash back over and using a fork to flake away the "spaghetti" strands.
- Top as you please, or eat as is. Enjoy!
