Oven Roasted Spaghetti Squash
Learn how to make the best oven-roasted spaghetti squash! This method makes long strands that are not mushy, but dry and delicious.
Servings: 4
Equipment
- Baking Sheets
Ingredients
- 1 spaghetti squash about 2-pounds
- 2 Tbsp olive oil or more depending on squash size
- salt and pepper
For Garlic Parmesan Spaghetti Squash (optional)
- 1 Tbsp olive oil
- 2 garlic cloves minced
- ½ cup freshly-grated Parmesan cheese plus more for serving
- 2 Tbsp chopped fresh parsley
- ½ tsp salt
- 1/4 tsp freshly ground black pepper
Instructions
- Preheat oven to 400 F (200C) and line a baking sheet with parchment paper.
- Cut the squash into 1-inch rings using a serrated knife.
- Remove the seed from the rings using a grapefruit spoon or a small knife. Place rings on the prepared baking sheet and drizzle with olive oil and sprinkle with salt and pepper.
- Bake for 35 minutes, flipping once after 15 minutes, until tender.
- Take the baking sheet out of the oven and let cool on a cooling rack for a few minutes, then remove the peel with your fingers and use a fork to form pasta-like strands.
To make Garlic Parmesan Spaghetti Squash
- Heat the olive oil in a large skillet over medium heat.
- Add the garlic and cook 30 seconds, stirring constantly. Add the oven-roasted squash and the Parmesan cheese. Cook for 2 to 3 minutes to heat through, stirring frequently.
- Remove from the heat, stir in the parsley, and season to taste with salt and pepper. Serve sprinkled with Parmesan.
Notes
- Additional step for extra dry squash: Salt the rings generously before baking, let sit for 10–15 minutes, then pat the squash dry with a kitchen towel and brush away the excess salt.
- Cutting the squash into rings instead of halves makes the strands longer - so they are a real pasta alternative and don't turn into mush
- A boning knife or serrated knife works best
- Take a thin slice off one side to make it lay flat to make cutting it into rings easier
- To make it easier to cut, you can prick the spaghetti squash a few times with a fork and microwave it for 4–5 minutes to make it easier to cut
- Or if you don't have a microwave, cut in half like you would cut rings (NOT lengthwise) and bake like this for 20 minutes before cutting it into rings
Nutrition
Calories: 112kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 28mg | Potassium: 174mg | Fiber: 2g | Sugar: 4g | Vitamin A: 193IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg