Roasted Spaghetti Squash
Roasted spaghetti squash is easy to make with just 2 ingredients plus salt and pepper. Ready in under an hour, this pasta alternative is delicious alone, with some veggies or paired with your favorite sauce. This naturally vegetarian, vegan and gluten-free dish can be served as a main or a side.
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What do you call a fake noodle?
An impasta 😉
Ba-dum-bump!
OK, OK, you can hold the applause.
Anyway, the particular "impasta" we are talking about today just happens to be really good at pretending which is why it's aptly named "spaghetti" squash.
In fact, it's my new favorite way to eat "spaghetti" and "meatballs."
I am totally digging spaghetti squash with my Impossible Burger meatballs...yum!
And it's great with our Beyond meatballs too!
This veggie (OK, it's really a fruit but considered a vegetable for cooking purposes) is a hit with grownups and kids alike.
It's also low in calories but high in nutrients such as vitamin C, manganese, and vitamin B6.
How to make oven-roasted spaghetti squash
First, preheat your oven to 400° F and line a baking sheet with parchment paper.
How to cut spaghetti squash
Use a large, sharp chef's knife to carefully cut off the very top (just below the stem) and very bottom of the spaghetti squash.
Tip: Cutting the top and bottom off allows the squash to stand upright, making it easier to cut in half.
Stand the squash upright and use the large, sharp chef's knife to carefully cut the spaghetti squash in half, lengthwise.
Scoop out the seeds and stringy insides with a spoon or an ice cream scoop.
How to roast spaghetti squash
Place the two halves on the baking sheet, cut side up.
Use your hands to rub olive oil onto each half.
Sprinkle with salt and pepper to your liking.
Flip the spaghetti squash halves so that they are cut side down.
Bake for 35-50 minutes until skin is just fork tender and lightly browned on the outside.
After removing from the oven, use tongs to carefully flip the halves over and allow them to cool.
When the squash is cool enough to handle, use a fork and scrape the flesh inside to create spaghetti-like strands.
Enjoy alone or serve with toppings of your choice.
You can eat it right from the shell or in a bowl or on a plate.
Tip: Spaghetti squash tends to release quite a bit of moisture. To minimize this, after removing the "spaghetti" strands from the shell, you can drain them for a few minutes in a mesh colander.
Toppings for spaghetti squash
- Tomato or Marinara Sauce
- Red Lentil Bolognese
- Pumpkin Tomato Sauce
- Vegan Béchamel Sauce
- Vegan Pesto (or traditional if not vegan or dairy-free)
- Meatless Meatballs or Sausage
- Steamed, Sautéed or Air Fried Veggies
- Air Fryer Eggplant
- Store-Bought or Homemade Vegan Parmesan Cheese (or a dairy-based version if you are not vegan or dairy-free)
- Toasted Pine Nuts
- Crushed Red Pepper Flakes
- Fresh Herbs
Storing and reheating leftovers
Store leftover spaghetti squash (removed from its shell) in an airtight container in the refrigerator for up to 5 days.
Leftovers can be reheated in a pan on the stovetop over medium-low to medium heat with a bit of olive oil or sauce or in the microwave until warmed throughout.
More Squash Recipes
Roasted Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1 tablespoon olive oil, divided
- fine sea salt
- freshly ground black pepper
Instructions
- Preheat oven to 400° F and line a baking sheet with parchment paper.
- Use a large, sharp chef's knife to carefully cut off the very top (just below the stem) and very bottom of the spaghetti squash.
- Stand the squash upright and use the large, sharp chef's knife to carefully cut the spaghetti squash in half, lengthwise.
- Scoop out the seeds and stringy insides with a spoon or ice cream scoop.
- Place the two halves on the baking sheet, cut side up. Use your hands to rub the olive oil onto each half. Sprinkle with salt and pepper to your liking.
- Flip the spaghetti squash halves so that they are cut side down and bake for 35-50 minutes (will depend on the size of your squash) until skin is just fork tender and lightly browned on the outside. After removing from the oven, use tongs to carefully flip the halves over and allow them to cool.
- When squash is cool enough to handle, use a fork and scrape the flesh inside to create spaghetti-like strands.
- Serve as desired. You can eat it right from the shell or in a bowl or on a plate.
(Please refer to the post above for instructional photographs and other helpful information for this recipe)
Notes
Nutrition
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