Roasting spaghetti squash in oven
How to Cook Spaghetti Squash in the Oven
If you're maintaining a low-carb diet, there is no food more magical than spaghetti squash. It’s super easy to make and there are so many ways to cook with it.
1. To start, cut your squash in half lengthwise.
This is definitely the hardest part of making spaghetti squash, but with a sharp chef’s knife and some determination, you’ll do just fine. If you need a little visual help, before cutting with a chef's knife, use a sharp paring knife to score an outline around the squash where it will be cut in half.
2. Remove the seeds.
(But wait—don't toss them! Spread 'em on a baking sheet with chili powder and salt and roast for a crunchy snack!) Drizzle the cut sides with olive oil and season with salt and pepper. Flip the squash cut-side down on a baking sheet.
3. Pop it in a 400°F oven for 40 minutes.
Depending on the size of your squash, this could take closer to an hour. If 40 minutes have passed, and you’re not sure if the squash is ready, pull it out of the oven and drag the tines of a fork on the cut side. If the spaghetti-like strands easily release from the skin, it’s ready. If not, continue baking and check on it every 5 to 10 minutes.
Over-roasting can lead to soggier “spaghetti”, so it’s best to keep a close eye on the squash.
4. Shred it!
When it’s ready, let cool slightly before creating "spaghetti" with your fork. Though it’s great by itself or topped with a little parm, we’ve got some recipes that will put regular old pasta to shame. Our Burrito Spaghetti Squash Boats are a good place to start.
How can I keep it from getting mushy?
After you cut the squash open, sprinkle both halves with a pinch of salt and let them sit for about 10 minutes to draw some of the excess moisture out. Pour off any excess liquid and pat the inside of the squash dry with a paper towel.
Is it good for you?
SO good.
It's low in calories, high in fiber, and chock full of vitamins and minerals including manganese, vitamin C, and vitamin B-6. Craving cacio e pepe and some veggies? Try subbing in spaghetti squash instead!
How long does it keep?
Uncut and uncooked, spaghetti squash can keep for up to 2 weeks! Once the spaghetti squash has been cooked, you can store it in an airtight container for 3 to 5 days. Happy cooking!
What should I serve it with?
Spaghetti squash is the perfect side when tossed with butter and seasoned well with salt and pepper, and you can pair it with just about anything. If you'd like to take it the pasta route, heat up some marinara or Alfredo sauce and spoon it right on top! And if you're looking for a well-rounded dinner, all in a convenient spaghetti squash bowl, give Chicken Primavera Spaghetti Squash Boats a try!
Made it? Let us know how it went in the comment section below!
Editor's Note: This page was updated on June 2, 2022 to include more information about the recipe.
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- Yields:
- 2
- Prep Time:
- 5 mins
- Total Time:
- 45 mins
- Cal/Serv:
- 235
Ingredients
- 1
medium spaghetti squash
- 1 tbsp.
extra-virgin olive oil
Kosher salt
Freshly ground black pepper
Directions
- Step 1Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes.
Nutrition (per serving): 235 calories, 4 g protein, 39 g carbohydrates, 9 g fiber, 16 g sugar, 10 g fat, 2 g saturated fat, 336 mg sodium
24 Super Spaghetti Squash Recipes Everyone Will Love
Ethan Calabrese
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Lena AbrahamSenior Food Editor
Lena Abraham is the Senior Food Editor at Delish, where she develops and styles recipes for video and photo, and also stays on top of current food trends. She’s been working in the food industry for over 10 years, and will argue that the best fish tacos in the world are made in New York. Don’t @ her.
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How to Cook Spaghetti Squash
Spaghetti squash is such a fun, underrated vegetable! Here is my favorite way to cook it, along with a few tips and recipes.
fall / winter / how-to
I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.
First things first: cut it in half lengthwise. Then, scoop out the seeds.
Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper. I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do.
Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Pop it in a pre-heated 400°F oven.
A mistake I used to make was roasting my squash too long. I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. It can also vary from squash to squash, so adjust your cooking time accordingly.
Once it’s roasted and cool enough to touch, use a fork to scrape the strands.
I like to start from the outside and work my way in, fluffing them up as I go.
That’s it! Season it with more salt and pepper and serve it as a simple veggie side. Or incorporate it into your favorite spaghetti squash recipes. Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash.
5.0 from 322 reviews
How to Cook Spaghetti Squash
Prep time
Cook time
Total time
Author: Jeanine Donofrio
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
- Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Baked Spaghetti Pumpkin - Cooking Palette
October 16, 2017 Nina Fomina *WINTER, *AUTUMN, VEGETARIAN DISHES, VEGETABLES, LEGUMS, MUSHROOMS, main dishes, main dishes, side dishes, miscellaneous (soups, desserts, sauces, etc.
), MEDITERRANEAN DIET, PUMPKIN
A strange thing happened. A friend asked for a recipe for spaghetti squash, which she once ate at my place. I submitted it to the site. She didn't find the recipe. I checked and couldn't find the recipe for baked spaghetti squash either. But for some reason it seems to me that it was published. I have it in my recipes, and, as the archive shows, it is already some years old, but it was not found here. One way or another, in the season of various pumpkins, I will repeat or for the first time publish the simplest recipe for making spaghetti squash.
When this pumpkin is cooked, the inside of this pumpkin is pulled apart into fibers very similar to spaghetti. Hence the name. Pumpkin is high in iron, beta-carotene, vitamin A and very low in calories. This winter squash comes in pale yellow to orange colors. The darker the color, the more carotene it contains. Spaghetti squash is good as a main vegetarian dish, as a side dish or as part of salads.
In season, autumn and winter, I often bake this pumpkin in the oven. I can eat half of this pumpkin right away. And the next day the other half. By itself, it is quite bland, but the spices make it simply magical: the pumpkin easily absorbs the flavors of all the spices and herbs used. A little salt, pepper, nutmeg, garlic and aromatic olive oil - well, just delicious.
Cook with pleasure!
Dish Vegetarian dishes, Side dishes
Serves 2
Author Nina Fomina
- one spaghetti pumpkin
- olive oil (or other vegetable)
- salt
- ground black pepper
- ground nutmeg (optional)
- one garlic clove , passed through a press or very finely chopped
-
Preheat oven to 200-210 C (400-425 F).
-
Wash pumpkin, cut in half.
Take out the seeds. -
Place the slices cut side up on a baking sheet. Drizzle lightly with olive oil. Bake for approximately 20-30 minutes. The pumpkin will be golden at the edges, and the fork or knife will freely enter the pulp.
-
Remove from oven, let stand for 1-2 minutes to cool slightly.
-
Using a fork, scrape the pumpkin flesh from the walls and separate it into spaghetti fibres.
-
Add garlic, salt, pepper, nutmeg (if using) and a little more olive oil. Additionally, if desired, you can sprinkle with fresh parsley or green onions, pine nuts, chopped hazelnuts, roasted pumpkin seeds.
Spaghetti pumpkin with cheese:
-
Sprinkle parmesan cheese, other hard-semi-hard cheese, or soft goat cheese chunks while still hot on the shredded pumpkin.
Microwave spaghetti squash:
-
Place prepared pumpkin halves cut side down in a microwave-safe dish.
Pour 1 cup of water. Cook for approximately 12-15 minutes.
Dried garlic can be used instead of fresh garlic. In this case, garlic granules are added before baking.
Baked spaghetti squash recipe - Italian cuisine: Main dishes. "Food"
Baked Spaghetti Pumpkin Recipe - Italian Cuisine: Main Courses. “Food”
food garden gold thousand
- Recipes
- magazine “Food” No. 85 (147)
- School
- Authors
My recipe book
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verified by “food”
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Videraul
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Author:
Nick Kormilitsyn
Portations:
4 Prepare:
9000 1 hour 9000 : Nick Kormilitsyn6 recipes Spaghetti squash is an unusual type of pumpkin, when cooked, the pulp forms into threads similar to the spaghetti pasta.
By itself, the pumpkin looks completely uncomplicated, it can be easily confused with an ordinary vegetable marrow from the garden, but it is easy to determine that this is a pumpkin, by its thick crust.
Energy value for a portion of
Calorie content
Belts
Fat
Carbohydrates
210
10
2
58
kcal
grams 9000
Ingredients
servings
4
Butter
to taste
Spaghetti squash
1 piece
Salt
to taste
Spices
to taste
Cooking instructions
1 hour
Cheat Sheet How to prepare the pumpkin
2Remove the seeds and discard them, you won't need them.
3 Brush the inside of the pumpkin with spices and salt, put a few pieces of butter (can be brushed with olive or vegetable oil), depending on the size of the pumpkin.
