Roasted Spaghetti Squash

My roasted spaghetti squash uses just a few ingredients and is so tasty after roasting in the oven. This yellow gourd makes an excellent side dish too.

Getting my kids to eat spaghetti squash took one simple trick — topping it with a little cinnamon and brown sugar the first few times so they would try it and now they actually request it. After 14 years of developing recipes I know that the best way to get a family to love a new vegetable is to meet them where they are with familiar flavors and build from there.

What is Spaghetti Squash?

This yellow, oval shaped gourd is a fall and winter vegetable. When cooked, you can shred the insides of the squash to make thin noodles. That is why it is called spaghetti squash.

It is an excellent side dish or a good replacement for pasta when serving spaghetti. It doesn’t have much flavor, but when topped with your favorite sauce it acts as a base so it doesn’t really impact the flavor of your sauce.

How do you cook squash so it’s not watery?

There is nothing worse than watery squash after it has been cooked. The way I like to make sure that the squash comes out perfectly is after cutting it I make sure to dap it with a paper towel.

This allows to absorbs all the moisture. I then lay the paper towel down on the counter and put the open face squash on top of the paper towel while I am preparing the pan. This allows it to absorb all the moisture to drain from the squash and then I cook it.

Ingredients 

• Spaghetti squash — look for a firm heavy squash with no soft spots or cracks on the skin. A good spaghetti squash feels heavy for its size — the heavier it is the more flesh it contains. Medium squash around 3–4 pounds gives you the perfect amount for 4 servings. Avoid squash with any green tinge — fully yellow means fully ripe
• Extra virgin olive oil — coats the cut surface and helps the squash roast beautifully rather than steam. Avocado oil or any neutral oil works equally well. Do not use too much — a light drizzle is all you need. Too much oil causes the squash to become soggy rather than roasted
• Kosher salt — draws out moisture and seasons the flesh throughout the roasting process. Start with a light sprinkle and adjust after roasting. Too much salt on the cut surface can make the squash watery
• Black pepper — adds a subtle warmth throughout. Freshly ground gives the best flavor

Carrie’s Tip: After cutting the squash in half and scooping out the seeds dab the cut surface firmly with a paper towel to absorb surface moisture. Then lay the squash cut side down on a fresh paper towel for a few minutes while you prepare the pan. This simple step draws out excess moisture before roasting and is what gives you a perfectly tender non-watery spaghetti squash every single time.

How to Roast Spaghetti Squash 

Below is my simple instruction, follow them to learn how you can roast your own spaghetti squash in your own kitchen.

Step 1 – Prepare the oven for baking – Preheat the oven to 400 degrees F

Step 2 Line your baking sheet – Line a large baking sheet with parchment paper or foil for easy clean up. 

Step 3 – Cut the Squash – Then cut the spaghetti squash in half lengthwise. 

Step 4 – Remove the Seeds – Use a large spoon to scoop out the seeds and throw them away.  

Step 5 – Season the Squash – Then drizzle the inside of each of the halves of the spaghetti squash with the olive oil and season with the salt and pepper.  

Step 6 – Begin Baking – Then place squash halves cut side down on the baking sheet.  Bake for 35-45 minutes, until the flesh is tender enough to shred but still holds some firmness — a fork should pierce it without much resistance, but you don’t need to cook it until completely soft. For firmer, more pasta-like strands, check at the 35-minute mark; for a softer texture, let it go closer to 45-60 minutes.

Step 7 – Shred the Squash – Once the squash is done flip the squash cut side over, use a fork to “shred” the inside of the squash so it looks like spaghetti.

Step 8 – Serve warm and then enjoy! 

How do you make Spaghetti Squash in the Instant Pot?

We love roasting our spaghetti squash, but if you prefer to cook the squash in the instant pot it is a great alternative. Instant Pot Spaghetti Squash in about 10 minutes your squash will be done.

Using the instant pot has been a game changer for my family. It saves me time and money. I can take a frozen meal and get dinner on the table fast.

Halves vs. Rings — Which Cut Should You Use?

There are two ways to cut spaghetti squash and the cut you choose affects the length and texture of the noodle strands you get after roasting.

Cutting lengthwise into halves — what this recipe uses and the most common method. Cutting the squash from stem to base gives you shorter more pasta-like noodle strands that are easy to serve and hold up well under heavy sauces like marinara or meat sauce. This cut also gives you a natural boat shape that is perfect for making stuffed spaghetti squash boats.

Cutting widthwise into rings — cutting across the middle of the squash gives you rings that when roasted produce significantly longer noodle strands that resemble spaghetti more closely. The longer strands are great for twirling with a fork just like real pasta. The trade-off is that rings take slightly longer to roast and are more awkward to handle when removing seeds before cooking.

Which should you choose? For a classic spaghetti dinner use halves. For the longest most pasta-like noodle strands use rings. Both taste identical — it is entirely about the texture and length of the finished noodles.

How to Make Spaghetti Squash Noodles

Making spaghetti noodles with cooked spaghetti squash is an easy process. Spaghetti Squash Noodles is a great alternative to pasta and once topped with spaghetti sauce, it will be almost like eating a plate full of pasta and sauce.

Once your squash cooked, place half the squash upright into a bowl and take a fork and scrape the inside of the squash. Squash Noodles are made. It really is that easy and so good for you.

Recipe Tips

• Add Salt and Oil – You want to make sure you add the right amount of salt and oil. It is important to add it, but adding too much can make your squash soggy.
• Don’t Cook Too long – Once your squash is fork tender then your squash is done.
• No Poking Holes Needed – All you need to do is slice your squash, seasoning it and then place on the pan. There is no reason to poke holes.
• Don’t Throw Away the Seeds — Roast Them – Spaghetti squash seeds roast just like pumpkin seeds and make a delicious crunchy snack with almost no extra effort. Rinse the seeds under cold water to remove any squash flesh then pat completely dry. Toss with a drizzle of olive oil and a pinch of salt and spread in a single layer on a small baking sheet. Roast at 400°F for 10–15 minutes until golden and crispy — checking frequently in the last few minutes as they can burn quickly. Season with any spices you like — garlic powder smoked paprika or cinnamon sugar all work beautifully.

Topping Ideas

• Butter – Spaghetti Squash makes an excellent side dish. Top with a little butter and add your favorite seasoning. You can just use salt and pepper or rosemary or thyme would be an excellent choice.
• Top with Cinnamon – To get my kids to eat it, I top it with a little cinnamon and brown sugar. Good way to get them to eat their veggies.
• Parmesan Cheese – My favorite is to top it with a little parmesan cheese. Cheese makes everything better.
• Baked Spaghetti Squash – An easy low carb recipe, is to make a squash boat. Once you have shredded your squash, you can put the noodles back in the squash skin and top with marinara sauce or anything you would like and bake it again. Easy all in one meal.

Recipes to Make With Roasted Spaghetti Squash

Once you have roasted spaghetti squash in the refrigerator it becomes one of the most versatile bases in your kitchen:

• Spaghetti Squash with Meat Sauce — top with our Bolognese Sauce Recipe or Homemade Spaghetti Sauce Recipe for a complete low carb dinner that tastes just like pasta night
• Spaghetti Squash Boats — shred the noodles back into the squash skin and top with marinara sauce ground beef and mozzarella then bake at 400°F for 15 minutes for an all-in-one meal
• Spaghetti Squash with Butter and Parmesan — the simplest and most satisfying way to eat it — toss the warm noodles with butter freshly grated parmesan and cracked black pepper for a side dish that goes with everything
• Low Carb Lunch Bowl — top cold spaghetti squash noodles with pesto grilled chicken cherry tomatoes and parmesan for a fast high-protein low carb lunch

What to serve with Spaghetti Squash

• Make Spaghetti – Make Homemade Spaghetti Sauce for the ultimate spaghetti dinner.
• Green Vegetables – Steam some Broccoli to serve with your spaghetti sauce and squash.
• Garlic Bread – Add in some garlic bread for the best spaghetti dinner.

How to Store Spaghetti Squash

Depending on the size of squash we get, we seem to have leftovers. It is surprising how much spaghetti squash we get from a small squash. Place your leftovers in an airtight for up to 5 days in the refrigerator.  

Spaghetti squash is great leftovers. My husband and I will place them in individual containers for a great lunch the next day.

Can you freeze cooked Spaghetti Squash?

Yes, since the spaghetti squash does make a lot, then we do freeze some for later use. We place in a freezer safe container or zip lock bag. To prevent freezer burn, make sure you get all the air out of the bag.

The squash will last about 7 months in the freezer. Once we are ready to serve it again, simply place in the refrigerator overnight and let it thaw. Then you can reheat in the microwave on a microwave safe dish.

Frequently Asked Questions

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