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.
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 teaspoon 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.