Spaghetti Squash Cooking Guide: Roasting & Serving (Print Version)

Master Spaghetti Squash with this simple cooking guide. Learn to roast and serve this versatile veggie with personal tips and delicious ideas.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 40 Minutes minutes
Total Time: 55 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Ingredients

01 - 1 medium spaghetti squash (about 3 lbs)

→ Flavor Boosters

02 - 2 tablespoons olive oil
03 - 1 teaspoon kosher salt
04 - 1/2 teaspoon black pepper
05 - 1/2 teaspoon garlic powder
06 - 1 teaspoon dried Italian herb blend

→ Optional Add-ins

07 - Freshly grated Parmesan cheese, for serving
08 - Fresh parsley, chopped, for garnish

# Instructions:

01 - First things first, get that oven humming to 400°F (200°C). While it's warming up, grab your beautiful spaghetti squash. Now, the trick to cutting it safely: pierce it a few times with a sharp knife, then pop it in the microwave for 2-3 minutes. This softens the skin just enough to make it much easier to cut lengthwise without feeling like you're wrestling a rock. Once it's cool enough to handle, carefully slice it in half from stem to blossom end. Scoop out all those seeds and stringy bits—a regular spoon works, but an ice cream scoop is a game-changer, honestly!
02 - Place the squash halves cut-side up on a baking sheet. Drizzle a generous amount of olive oil over the cut surfaces, then use your hands to rub it all over, making sure to coat the edges and inside. Sprinkle generously with kosher salt, black pepper, garlic powder, and your dried Italian herb blend. Don't be shy here; the squash can handle a good amount of seasoning. I used to be so timid with salt, and my squash tasted bland, but a little extra really makes a difference. Flip them over so they're cut-side down on the baking sheet.
03 - Pop that baking sheet into your preheated oven. Let the squash roast for about 35-45 minutes. What you're looking for is a tender squash that gives easily when pierced with a fork. The skin might even look a little wrinkled, and the edges where it touches the pan might be slightly caramelized—that's good! I’ve definitely overcooked it before, and it turns a bit watery, so keep an eye on it after 35 minutes, especially if your squash is on the smaller side. Every oven is a little different, you know?
04 - Once the squash is tender, pull it out of the oven and let it hang out on the baking sheet for about 5-10 minutes. This resting period is surprisingly important; it lets the squash cool down just enough to handle and also helps the strands firm up a bit. Grab a fork, and starting from the edges, begin scraping the flesh. You'll see those beautiful, noodle-like strands magically appear! It’s truly satisfying, like uncovering a hidden treasure. Try to scrape all the way to the skin without breaking through.
05 - Once you've scraped all the strands into a bowl, give them a good fluff with your fork. At this point, you can taste and adjust the seasonings if you like—maybe a little more salt, or a pinch of red pepper flakes for a kick. Sometimes I even add a pat of butter, just for richness. This simple version, straight from the oven, is often my favorite way to enjoy it, especially when I'm craving something light but still flavorful. It smells so earthy and warm, doesn't it?
06 - Now for the fun part! You can serve these glorious strands as is, maybe with a sprinkle of fresh parsley or grated Parmesan. But honestly, this is where the Spaghetti Squash Cooking Guide really shines as a base. It's fantastic topped with marinara sauce, pesto, or even a hearty chili. I’ve even used it as a base for a deconstructed chicken parmesan. The beauty is its versatility; it takes on whatever flavors you throw at it. It’s a truly satisfying dish, looking like pasta but feeling so much lighter!

# Notes:

01 - Always microwave the squash for a few minutes before cutting; it makes it so much safer and easier, trust me on this!
02 - Roasting cut-side down helps the squash steam and get tender, plus it prevents it from drying out.
03 - Don't overcook it! Mushy spaghetti squash is a sad spaghetti squash. Check for tenderness around 35 minutes.
04 - For longer, more pasta-like strands, cut the spaghetti squash crosswise into rings instead of lengthwise! It's a game-changer.

# Equipment Needed:

01 - Baking sheet
02 - sharp knife
03 - spoon or ice cream scoop
04 - fork

# Nutrition (Per Serving):

Calories: 160 kcal
Total Fat: 9g
Total Carbohydrate: 19g
Protein: 3g

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