Hearty Roasted Spaghetti Squash: My Weeknight Favorite (Print Version)

Hearty Roasted Spaghetti Squash is a weeknight lifesaver! Learn my simple method for tender, flavorful strands and a comforting meal, even with kitchen chaos.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Base Ingredients

01 - 1 medium spaghetti squash (about 3 lbs)
02 - 2 tbsp olive oil

→ Flavor Builders

03 - 1 tsp garlic powder
04 - 1/2 tsp onion powder
05 - 1 tsp dried Italian herbs
06 - 1/2 tsp salt (or to taste)
07 - 1/4 tsp freshly ground black pepper (or to taste)

→ Finishing Touches

08 - 1/4 cup grated Parmesan cheese
09 - 2 tbsp fresh parsley, chopped (optional)

# Instructions:

01 - Okay, first things first, grab that big squash. Carefully, and I mean *carefully*, slice it in half lengthwise. This is where I almost lost a thumb once – use a sharp, heavy knife and make sure it’s stable on a cutting board. Scoop out all those seeds and stringy bits with a spoon; you want it nice and clean. It’s a bit of an arm workout, but so worth it for the Hearty Roasted Spaghetti Squash goodness.
02 - Now, drizzle the cut sides with olive oil, then sprinkle generously with garlic powder, onion powder, Italian herbs, salt, and pepper. Really get in there and rub it all over the flesh. Place the squash halves cut-side down on a baking sheet. I always line mine with parchment paper because cleanup is a nightmare otherwise, trust me. Pop it into a preheated oven at 400°F (200°C) and let it roast for about 35-45 minutes. You'll start to smell that lovely aroma filling your kitchen – that's when you know it's getting good!
03 - After about 35 minutes, carefully flip one of the squash halves over. Use a fork to gently scrape the flesh. If it pulls away easily into spaghetti-like strands, it’s ready! If it’s still a bit firm, flip it back and give it another 5-10 minutes. This is crucial for that perfect texture; undercooked is crunchy, overcooked is mushy. I’ve done both, and trust me, tender is the goal for this Hearty Roasted Spaghetti Squash.
04 - Once tender, take the squash out of the oven. Let it cool for a few minutes – seriously, it’s hot! Then, with a fork, start scraping the flesh from the sides towards the center. It’s so satisfying to watch those strands emerge, just like pasta! This is the magic part, transforming that big yellow football into something truly special. Don't worry if a few bits stick; you'll get most of it.
05 - Transfer all those beautiful spaghetti squash strands to a large bowl. Now, here’s where you can add another little drizzle of olive oil if it looks a bit dry, and a final pinch of salt and pepper to taste. Stir in a generous handful of grated Parmesan cheese. The warmth of the squash will melt it just perfectly, creating a creamy, savory coating. It smells absolutely divine at this stage.
06 - Finally, sprinkle with fresh chopped parsley, if you're feeling fancy. This adds a lovely fresh note and a pop of color. Give it a final toss and serve immediately. This Hearty Roasted Spaghetti Squash is fantastic on its own, but it also makes an incredible base for sauces. It’s simple, comforting, and honestly, a little bit of a kitchen triumph!

# Notes:

01 - Personal cooking tip: Don't overcrowd the baking sheet; the squash needs space to roast, not steam.
02 - Storage advice: Leftovers keep well in an airtight container in the fridge for 3-4 days.
03 - Substitution I've tried: Nutritional yeast works for a dairy-free cheesy flavor, but Parmesan is my favorite.
04 - Serving suggestion: Pair with a crisp green salad and a glass of dry white wine for a cozy night in.

# Equipment Needed:

01 - Baking sheet
02 - sharp knife
03 - spoon
04 - fork
05 - large bowl

# Nutrition (Per Serving):

Calories: 150-200
Total Fat: 8-12g
Total Carbohydrate: 15-20g
Protein: 5-8g

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