How to Roast Spaghetti Squash in the Oven – a step-by-step tutorial so your spaghetti squash turns out perfectly every time!
Spaghetti squash is one of those ingredients that has so many possibilities! I have a ton of fun spaghetti squash recipes up my sleeve, but before we did into those I wanted to get the basics out there on how I prefer to cook mine. It really couldn’t be much easier! I also pre-emptively tried to answer a couple of FAQ’s that I get a lot about cooking/storing spaghetti squash. Let me know in the comments if you have any other questions!
How to safely cut a spaghetti squash:
I know people commonly get frustrated/nervous cutting a big’ole spaghetti squash in half. Here are my tips for making it a little easier:
- Use a larger knife that is clean and sharpened.
- Make sure it is not on a slippery surface
- Place the whole spaghetti squash in the microwave and cook on high for about 2-3 minutes. This will help soften the outside just enough to help you cut it with a little more ease.
How to clean spaghetti squash:
Cleaning a spaghetti squash is very similar to cleaning out a pumpkin. Once you have sliced it in half lengthwise, simply take a spoon or ice cream scoop and clean out the seeds, etc. until you can scrape the inside clean!
How to store spaghetti squash so they don’t get mushy:
I have also gotten a couple of questions about the best method for storing spaghetti squash with the issue being that liquid tends to pool in the bottom of any storage container after a day or so. To help with this I would suggest:
- Placing your spaghetti squash noodles in a strainer (over a plate to catch the liquid) until they cool completely (you could even sprinkle just a bit of salt to help pull out moisture).
- Place a handful of noodles on a piece of paper towel and then place another piece of paper towel on top – squeeze very gently to try and soak up some of the liquid.
- Use a fruit-saver container that will separate the spaghetti squash from the bottom of the container, keeping the liquid and squash separate. (Here is an example of one – I am sure there are lots of different varieties out there).
Here is the step-by-step:
Step 1: Cut squash in half
Step 2: Scrap out seeds.
Step 3: Flip over and roast on parchment-lined baking sheet.
Step 4: Remove from oven and let cool slightly.
Step 5: Use fork and gently scrape “noodles” lengthwise across the squash.
Step 6: Use immediately in recipe or save in airtight container in fridge.
A step-by-step tutorial on how to roast spaghetti squash in the oven so it turns out perfectly every time! Roasted spaghetti squash is the first step for so many recipes – the possibilities are endless!
- Preheat oven to 350.
- Take cookie sheet and line it with parchment.
- Halve the spaghetti squash and remove seeds (an ice cream scoop works well!).
- Place spaghetti squash cut-side down on parchment and roast in oven on middle rack for 1 hour.
- Optional: rub ghee, olive oil or butter on the inside first and sprinkle with a little salt – I personally don’t do this, but feel free to if you would like!
- Remove from oven and let cool slightly.
- Take fork and gently scrap from one end to the other (the long way).
- Use in your favorite spaghetti squash recipe!
- If you struggle cutting spaghetti squash in half, place in the microwave whole for 3 minutes on high to help soften the outside first.
- If you like a more firm spaghetti squash “noodle” simply reduce cooking time by 10-15 minutes.
- Spaghetti squash can be prepped ahead of time for the week. Store in air-tight container and keep in refrigerator for 3-5 days.
- To help reduce water pooling in your storage container, place cooked and spaghetti squash noodles in strainer over a plate. You can also use one of these containers like these to help keep the noodles separate from any liquid.
- If you want to try cooking it in the Instant Pot – here is my tutorial!
Keywords: spaghetti squash, roasted vegetables, meal prep
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