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    You are here: Home » Meal Type » Side Dishes » Roasted Spaghetti Squash

    Roasted Spaghetti Squash

    August 27, 2022 By Danielle Esposti 2 Comments

    May contain affiliate links.See our Privacy Policy and disclosure.

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    Roasted Spaghetti Squash delivers mother nature’s OG veggie noodles! Tender, buttery flesh lightly caramelizes in the oven and transforms into a low carb alternative to pasta or rice. Most spaghetti squash recipes can be enjoyed right out of the “bowl”, but you can also scrape out the noodles use them in casseroles or as a low carb pasta base.

    Two roasted spaghetti squash halves on a white plate, garnished with chopped parsley.
    Jump to:
    • Why We Love It SO Much
    • How to Cut Spaghetti Squash Safely
    • Our Best Tip for Perfect Roasted Spaghetti Squash in the Oven
    • How to Roast Spaghetti Squash, Halves
    • How to Roast Spaghetti Squash, Coins
    • Chef’s Tips
    • So What’s Better, Halves or Coins?
    • Recipe

    Spaghetti Squash is a constant companion on my journey to get more vegetables into my meals. (Ok, let’s be real – not MY meals, because I may possibly eat too many vegetables for someone who isn’t an actual vegetarian – but certainly in the meals I make for my family.)

    While many people are introduced to spaghetti squash as an alternative to pasta or starchy bases like rice, spaghetti squash should earn a place on your plate all on it’s own.

    Like brussels sprouts, cauliflower, and zucchini, you only need a touch of olive oil, salt, and pepper to make this sweet and buttery vegetable shine.

    Plus, there are endless ways to devour this low carb “noodle”:

    • Simple roasted spaghetti squash is delicious on its own. Spaghetti squash flesh is buttery and a bit sweet.
    • Get creative! The flesh is a blank slate (and a natural “bowl”) for so many cuisines, and there are so many possibilities for stuffed spaghetti squash. We definitely haven’t gotten bored yet!
    • You can scrape out the noodles, and treat them like pasta. Spaghetti squash spaghetti is a mouthful, but it’s a tasty one, and low-carb friendly too. We also like to serve meaty sauces, like Bolognese and Italian meat sauce, over spaghetti squash noodles.
    • You can scrape out the noddles and make a spaghetti squash casserole.
    Side view, spaghetti squash noodles wrapped around a serving fork hovering over a bowl.

    Why We Love It SO Much

    I can sit here and wax poetic about how baked spaghetti squash is low calorie, low carb, and rich in fiber, vitamin C, and antioxidants…but honestly, it’s just delicious. I’ve never met a squash I didn’t like and spaghetti squash is a favorite – for it’s flavor, and for it’s versatility.

    It works on its own as a simple veggie side, but it’s also a tasty substitute for pasta noodles or starchy sides (like rice) in many (but not all) recipes.

    Bottom line? It’s delicious, versatile, budget-friendly, and a super handy tool in your foodie toolkit if you’re low carb, gluten free, paleo, and more.

    Side view, a fork gently raking the flesh from a roasted spaghetti squash.
    Roasted spaghetti squash coins on a parchment lined baking sheet with the flesh raked into long strands.

    How to Cut Spaghetti Squash Safely

    Spaghetti Squash can be tough and unwieldy to break into. Before you begin:

    • Make sure your cutting board is secure and won’t slip around – if needed, place a slightly dampened tea towel underneath for friction to prevent sliding.
    • Make sure your knives are sharp! A dull knife is more dangerous because it will slip more easily while cutting.
    • Use the right knife for the right job – a chef’s knife works well for cutting coins, but you’ll want a paring knife to safely and easily cut a whole spaghetti squash in half lengthwise.
    From the side, making cuts into a spaghetti squash using a paring knife to safely cut in half.
    One inch thick spaghetti squash coins on a cutting board.

    TIP: Whether you’re slicing the squash into coins or going for halves, always remember to wash that squash (and dry it well) – spaghetti squash is roasted with the skin on, and you don’t want to transfer any dirt or grime into the flesh.

    To slice a whole spaghetti squash in half:

    1. Use a paring knife to make small slits around the squash from top to bottom – this is your “guide line”.
    2. Go back over that guideline with the paring knife, this time cutting deeper into the flesh.
    3. Repeat this process until you break through the skin and flesh into the center cavity where the seeds are stored.
    4. Scrape out the seeds and membranes using a spoon or melon baller.

    To slice spaghetti squash into coins:

    1. Trim an inch off the top of the squash.
    2. Slice 1-2″ thick coins using a sharpened chef’s knife.
    3. Scrape out the seeds and membranes using a spoon or melon baller.

    Our Best Tip for Perfect Roasted Spaghetti Squash in the Oven

    Do. Not. Overcook. The. Squash. Don’t overcook the squash!

    This might seem like an obvious tip, but it’s crucial if you’re looking to achieve tender al dente strands of squash that can hold up to saucing and fork swirling.

    As the spaghetti squash roasts in the oven, it’s also steaming from its own water content. If it steams too long, the flesh will be soggy, not firm, and you’ll end up with mushy strands.

    • Test oven roasted squash coins at the 30 minute mark – if the strands easily pull away with a fork, they’re done.
    • For oven baked spaghetti squash halves, rely on visual cues – the outer skin will be a deeper golden color and the edges will be golden brown. The tops of the squash will be slightly wrinkly and a bit caved in. Smaller squashes (2 pounds) will be ready in about 35 minutes, larger (3 pounds) will need about 5 minutes more.

    How to Roast Spaghetti Squash, Halves

    Roasting Spaghetti Squash in halves is a simple way to get tender baked flesh in a convenient ready-made “bowl” that’s perfect for stuffing with your favorite toppings and ingredients.

    Side view, removing the seeds and membranes from a spaghetti squash using a melon baller.
    Two spaghetti squash halves rubbed with olive oil and seasoned with salt and pepper on a cutting board.
    Spaghetti squash halves cut side down on a parchment lined baking sheet.
    Roasted spaghetti squash halves on a parchment lined baking sheet.
    1. Slice the squash in half, then remove the seeds.
    2. Rub all over with olive oil and season with salt and pepper to taste.
    3. Arrange cut side down on a parchment lined baking sheet.
    4. Roast in a 425°F oven for 35-40 minutes, depending on size.
    5. The squash are done once the skin is a deeper color and the tops are wrinkled and slightly caved in. Insert a paring knife through the skin – if you meet little to no resistance, the squash is done.
    6. Flip over the squash halves using tongs, then gently rake the flesh into strands with a fork.

    How to Roast Spaghetti Squash, Coins

    Wanna toss with some sauce? Roast Spaghetti Squash in coins for longer al dente “noodles” that you can easily spool on your fork. They’re also easier to slice and shred, and cook a bit quicker too!

    Removing the seeds and membranes from spaghetti squash coins.
    Spaghetti squash coins on a parchment lined baking sheet.
    Roasted spaghetti squash coins on a parchment lined baking sheet.
    Side view, separating spaghetti squash flesh into "noodles" using a fork.
    1. Slice the squash into 1-2” wide coins, then scrape out the seeds from each slice.
    2. Rub all over with olive oil and season with salt and pepper to taste.
    3. Arrange in a single, even layer on parchment lined baking sheet.
    4. Roast in a 425°F oven for 30 minutes, flipping once halfway through.
    5. The squash is ready once the flesh is golden brown, tender, and can be easily pulled away using the tines of a fork.
    6. Gently rake the flesh into strands with a fork.

    Chef’s Tips

    • Wash that squash! Since you’ll be roasting with the skin on, scrub it well first, then dry thoroughly with a kitchen towel.
    • Don’t over season. Too much salt will draw out too much natural water content. Season minimally before roasting, and adjust to taste after it’s cooked.
    • Similarly, mind your oil – use just enough to barely coat the skin and flesh.
    • We like roasting at a slightly higher heat of 425°F for caramelized edges and a bit more flavor.
    Side view, a fork tucked into roasted spaghetti squash halves, garnished with chopped herbs.

    So What’s Better, Halves or Coins?

    The answer is…it depends!!

    • Spaghetti squash sliced into coins will yield longer, pasta-like “noodles” that are a great base for marinara sauce, meat sauces, and more.
    • Spaghetti squash halves are great for stuffing, and make a fun edible bowl.

    Do you love roasted spaghetti squash? What YOUR favorite way to roast it? Leave a comment below!

    While you’re at it, let’s be friends – follow me on Pinterest and Instagram for the latest and greatest.

    Recipe

    Two roasted spaghetti squash halves on a white plate, garnished with chopped parsley.

    Roasted Spaghetti Squash (Two Ways)

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    Author: Danielle Esposti
    Print Recipe Rate this Recipe Pin Recipe
    Eat stuffed Roasted Spaghetti Squash right out of "the bowl," or scrape it out and sauce it up. Tender, buttery flesh lightly caramelizes in the oven and morphs into a practically-perfect al dente substitute for everyone's favorite homestyle pasta.
    Prep Time: 10 mins
    Cook Time: 35 mins
    Total Time: 45 mins
    Servings : 4
    Calories: 89

    Ingredients

    • 2 medium spaghetti squash, about 2 pounds each
    • 4 tsp olive oil
    • 1 tsp kosher salt
    • 1 tsp ground pepper

    Instructions

    Roasted Spaghetti Squash Halves

    • Heat the oven to 425°F. Line a baking sheet with parchment paper.
    • Slice the squash in half lengthwise, then scoop out the seeds.
    • Rub each halve all over with 1 tsp olive oil, then season with salt and pepper.
    • Lay the squash cut side down on the prepared baking sheet and roast until the skin is slightly wrinkled and the top is starting to cave in, about 35 minutes for a 2-lb squash. Add 5 minutes for a 3-lb squash. Test for doneness by inserting a paring knife through the skin – if you meet little resistance, the squash is done.
    • Remove the baking sheet from the oven, then flip over the squash halves using tongs. Use a fork to gently rake the flesh into strands.

    Roasted Spaghetti Squash Coins

    • Heat the oven to 425°F. Line a baking sheet with parchment paper.
    • Slice the squash into 1-2” wide coins, then scrape out the seeds and membranes from each coin.
    • Rub the coins all over with the olive oil, then season the flesh with salt and pepper.
    • Arrange the coins in an even layer on the prepared baking sheet. Transfer to the oven and roast until the flesh is golden brown, tender, and can be easily pulled away using the tines of a fork, about 30 minutes. Flip once halfway through for light caramelization on both sides.
    • Remove the baking sheet from the oven, then use a fork to gently rake the flesh into strands.

    Nutrition Information

    Serving: 1cup, Calories: 89kcal (4%), Carbohydrates: 11g (4%), Protein: 1g (2%), Fat: 5g (8%), Saturated Fat: 1g (5%), Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Trans Fat: 0g, Cholesterol: 0mg, Sodium: 307mg (13%), Potassium: 175mg (5%), Fiber: 2g (8%), Sugar: 4g (4%), Vitamin A: 9% (9%), Vitamin C: 3% (3%), Calcium: 36% (36%), Iron: 1% (1%)
    Did you make this recipe?Mention @oursaltykitchen or tag #oursaltykitchen!
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    Disclaimer: This post and the recipe card may contain affiliate links, which means we receive a small commission (at no cost to you!) if you make a purchase using these links. Rest assured, we only endorse products we own and truly love!

    2 Comments
    Filed Under: Fall Recipes, Gluten Free, Grain Free, Keto, Paleo, Side Dishes, Vegan, Vegetarian, Winter Recipes

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    1. Spaghetti Squash Spaghetti - Our Salty Kitchen says:
      August 27, 2022 at 11:54 am

      […] Spaghetti Squash Spaghetti is more than just a substitute, it’s a stand out! Tender roasted spaghetti squash noodles smothered in a thick, rich meat sauce with no artificial additives is a perfect way to satisfy a […]

      Reply
    2. Acorn Squash Soup - Our Salty Kitchen says:
      October 28, 2022 at 1:24 pm

      […] may not have the dense, creamy texture of butternut squash, or the strong fibrous structure of spaghetti squash, it absolutely blossoms when prepared and seasoned […]

      Reply

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