Roasted Spaghetti Squash

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.

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?
• Roasted Spaghetti Squash (Two Ways)
• Ratings

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.

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.

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.

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.

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!

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.

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!

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