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Roasted Spaghetti Squash

Roasted Spaghetti Squash

This roasted spaghetti squash couldn’t be easier to make and it’s such a versatile fall vegetable. You can serve this roasted squash as a simple side dish as is, use it in place of pasta with a tasty marinara sauce, do a quick saute with other veggies, or my favorite way–plain with lots of butter! Roasting is my favorite way of cooking squash in the fall and winter because it’s so simple to do and makes the house smell wonderful.

Roasted Spaghetti Squash

How to Make Roasted Spaghetti Squash

Preheat the oven to 375 degrees.

Carefully cut the spaghetti squash in half lengthwise with a large knife. Scoop out & discard the seeds of each half with a spoon.

Place the cleaned squash on a baking sheet. Drizzle with olive oil then rub the inside and outer rim of each squash half to evenly coat with oil. Season with sea salt and freshly cracked pepper, to taste.

Roasted Spaghetti Squash

Roast in the oven for 45-55 minutes, or until fork-tender.

Remove from the oven and cool for a few minutes before using a fork to scrape out the squash meat from each half, it will separate into spaghetti-like strands. Serve with butter and enjoy.

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Prep Time: 5 minutes
Cook Time: 50 minutes
Total Time: 55 minutes
Course: Side Dish
Cuisine: American
Servings: 4
Author: Pam

Equipment

  • Baking Sheet

Ingredients

  • 1 spaghetti squash, cut int half lengthwise
  • 1 tbsp olive oil, divided
  • Sea salt and freshly cracked pepper, to taste
  • Butter, for serving, if desired

Instructions

  • Preheat the oven to 375 degrees. 
  • Carefully cut the spaghetti squash in half lengthwise with a large knife. Scoop out & discard the seeds of each half with a spoon.
  • Place the cleaned squash on a baking tray. Drizzle with olive oil then rub the inside and outer rim of each squash half to evenly coat them with the oil. Season with sea salt and freshly cracked pepper, to taste. 
     
  • Roast in the oven for 45-55 minutes, or until fork-tender. 
  • Remove from the oven and cool for a few minutes before using a fork to scrape out the squash meat from each half, it will separate into spaghetti-like strands. Serve with butter and enjoy. 
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6 Comments

  1. We recently had this and I actually really enjoyed it. Yours looks very good.

  2. Not a squash I know, I wonder if they even grow them here! Keep well and stay safe, Diane