How to Roast Spaghetti Squash
Here you’ll find a simple “how to roast spaghetti squash” recipe. Brush with some olive oil and season with a little salt and pepper and you find this to be a carefree and easy vegetable that’s in and out of the oven in no time. The perfect healthy alternative to spaghetti pasta noodles.
- Prep Time: 15 minutes
- Cook Time: 30-40 minutes
- Total Time: 50 minutes
- Yield: 4 Servings 1x
- Category: Vegetable Side Dishj
- Method: Roasting
- Cuisine: American
- 2 small Spaghetti Squash
- 2 tablespoon Olive Oil
- Salt and Pepper, to taste
- Preheat the oven to 400°F.
- Cut the spaghetti squash in half lengthwise and scoop out the insides along with the seeds.
- Using a fork, poke plenty of holes in the cut side of the squash.
- Brush the cut sides with olive oil and season with salt and pepper.
- Place the cut sides down onto a greased baking pan and roast in the oven for 30-40 minutes or until the outside of the squash is tender when poked with a fork.
- Remove from oven and let cool slightly.
- With the cut side up of the squash, use a fork to scrape and fluff the inside strands.
- How to Choose Spaghetti Squash
- Choose squash that is free of soft spots and cracks in the skin.
- Look for firm ones that feel heavier than it looks.
- Pick squash that is bright in color, golden or dark yellow.
- Make sure its stem is attached and one that is firm and dry.
- How to Cut Spaghetti Squash
- Place the spaghetti squash horizontally on a non-slip cutting board.
- Use a sharp chef’s knife to slice off the top part where the stem is and slice the bottom portion. Make sure and grip securely the squash away from the end that you are cutting.
- Stand it upright. Slice half of the squash from top to bottom then turn and slice the other half straight down. At this point, it should open up easily for you to begin removing the seeds.
- How to Remove the Seeds
- Using a large spoon, dig around the outer part where the seeds are and continue to the other side until all are loosened. The seeds can be a little stubborn. They seem to hold on to the walls of the squash. But once they’re loose, you can easily scoop them out.
- Serving Size: 1 half of Spaghetti Squash
- Calories: 85
- Sugar: 2 g
- Sodium: 595 mg
- Fat: 7 g
- Saturated Fat: 1 g
- Unsaturated Fat: 6 g
- Trans Fat: 0 g
- Carbohydrates: 6 g
- Fiber: 1 g
- Protein: 1 g
- Cholesterol: 0 mg
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