How to Roast Spaghetti Squash in the Oven
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!
Ingredients
- 1 whole spaghetti squash
Serving Suggestions:
- 1 tablespoon ghee sub butter or plant-based butter
- 1 tablespoon olive oil
- kosher salt
Instructions
- Prep: Preheat oven to 350℉. Line a sheet pan with parchment paper.
- Prep Squash: Cut 1 whole spaghetti squash in half and remove seeds.
- Bake: Place spaghetti, squash cut-side down, on the parchment and roast in oven on middle rack for 1 hour. Optional: rub 1 tablespoon ghee, 1 tablespoon olive oil or butter on the inside first and sprinkle with a little kosher salt - I personally don't do this, but feel free to if you would like!
- Scoop: Remove from oven and let cool slightly. Take fork and gently scrap from one end to the other (the long way).
- Serve: Use in your favorite spaghetti squash recipe!
Notes
- 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.
- Instant Pot: option to make the Best Instant Pot Spaghetti Squash!
Nutrition
Calories: 299kcal | Carbohydrates: 67g | Protein: 6g | Fat: 6g | Saturated Fat: 1g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 0.4g | Sodium: 164mg | Potassium: 1043mg | Fiber: 14g | Sugar: 27g | Vitamin A: 1159IU | Vitamin C: 20mg | Calcium: 222mg | Iron: 3mg
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