Spaghetti squash is one of those things that when done correctly can be amazing. But it can also be mushy and gross or totally intimidating. So today I’m sharing my method for perfectly roasted spaghetti squash + 5 of my favorite recipes that use perfectly roasted spaghetti squash!
Baking Sheet – I like a good heavy baking sheet for roasting veggies. Invest in a nice set that’ll last you a long time!
Parchment Paper – My go to for easy cleanup! I don’t bake without it.
Sharp Knife – Global is my go-to brand, I probably have 10 of them but you really only need to invest in one really good sharp knife.
My Thought Process:
Spaghetti squash is one of those insanely delicious veggies that can be somewhat intimidating to cook if you don’t know what you’re doing. It can also be easy to mess up (hello microwaved squash or overbaked mushy squash). When cooked properly it creates tender strands of a slightly sweet but almost bland-ish blank slate that can be transformed to fit pretty much any savory flavor profile! Like all winter squash, spaghetti squash requires quite some time in the oven before it becomes tender enough to eat. But I promise you, this is not something to be rushed. And because spaghetti squash reheats well it’s one of those things I like to roast up when I have some extra time over the weekend and then reheat for a quick weeknight meal!
For Perfectly Roasted Squash, Here’s What to Do:
Step 1 – preheat that oven to 425 degrees. This not only speeds up the process but helps the squash to get nice and tender without getting mushy.
Step 2 – Slice the squash in half. This is where the sharp knife comes in and while this step is probably the most difficult in the process it becomes easier the more you do it. I like to lob the stem off to create a flat surface and then carefully slice. Then you’ll need to take a spoon and scrape out all of the seeds.
Step 3 – Cover a baking sheet with parchment paper and set the squash cut side up on the baking sheet. Drizzle with olive oil and season with celtic salt and black pepper.
Step 4 – Pop the squash into the oven and roast for 30 minutes. Flip the squash after 30 minutes and roast another 15-30 minutes depending on the size. You should be able to give it a squeeze if it’s done cooking. The key is flipping the squash because roasting cut side up allows the squash to stay firm but finishing cut side down allows the squash to lightly steam and get buttery tender.
Step 5 – Once the squash is done let cool for 5 minutes before scraping the strands with a fork. This lets them firm up a bit!
Like other winter squash, spaghetti squash is a low-calorie fiber-rich veggie that contains immune-boosting vitamin C and vision-protecting vitamin A as well as antioxidants.
Now you’re probably wondering what to do with this beautifully roasted squash. Well, here ya go 🙂
Spaghetti Squash Shrimp Scampi with Lemon and Asparagus AHP 016
Is there anything more invigorating than a fresh burst of lemon? You bet there is. When that burst of lemon accompanies shrimp, spaghetti squash and asparagus!
Cod Picatta with Spaghetti Squash AHP 293
It’s funny but when you see certain ingredients, you don’t expect to see certain others accompanying them. But why can’t cod be dusted with almond flour to give it a delicate, crispy crust? And why can’t your light and crunchy cod be served with tenderly roasted strands of spaghetti squash and a lemony piccata sauce? There really is no why. So why aren’t you ordering?
Lentil Bolognese with Spaghetti Squash AHP 259
A vegetarian twist on the classic, we build a sauce from garlic-infused oil, sautéed shallot and carrot, gorgeous canned cherry tomatoes and tender green lentils for a hearty sauce that’s loaded with flavor and textures to completely satisfy vegetarians and meat-lovers alike. Served atop sweet roasted strands of spaghetti squash, this recipe is a comforting crowd-pleaser!
Spaghetti Squash Parmesan AHP 581
The weather might be getting colder but on the bright side, that’s the perfect excuse for proper, old-fashioned comfort food. However, it’s also an excuse to buck tradition and nothing emphasizes the AHP ideal of combining the classic with the contemporary more than sweet strands of spaghetti squash tossed with thyme butter mushrooms before being topped with Parmigiano Reggiano cheese and baked until crispy!
Fajita Spaghetti Squash AHP 285
This dish is not only beautiful but so tasty! Sweet strands of roasted spaghetti squash are topped with a fajita-style sausage and pepper mixture before being finished with creamy avocado, fresh cilantro and juicy limes for a crowd pleaser that’s super simple to prep in advance and bake off right before serving, no matter how crazy your day!
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