Servings: 4 Servings
How to Roast Spaghetti Squash
An easy method for roasting spaghetti squash to get the BEST spaghetti squash noodles each and every time! ;)
Equipment
Ingredients
- 1 large spaghetti squash
- 2 Tbsp olive oil or avocado oil
- kosher salt and fresh ground black pepper
Instructions
- Preheat the oven to 400 degrees F.
- If you'd like to make the squash easier to cut, microwave the whole squash for 2 minutes. This is an optional step and it's one I don't take.
- Use a sharp knife to chop the tip and the tail off of the spaghetti squash. Cut it in half length-wise, and scoop the seeds out of each half using a sturdy metal spoon.
- Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle the flesh with salt and pepper.
- Place the squash cut-side down on a baking sheet.
- Roast the squash for 35 to 50 minutes or until fork tender. Note: For crunchy noodles, roast for 35 minutes. For al dente noodles, roast for 40-45. For tender noodles, roast for 50 to 55 minutes.
- When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.
- Note that some water will seep out of the “spaghetti” – in order to drain the water, allow the spaghetti to sit in a bowl (or fine colander) and use a slotted spoon to scoop it on plates.
- Serve spaghetti squash with your favorite sauce and parmesan cheese.
Nutrition
Serving: 1cup, Calories: 48kcal, Carbohydrates: 11g, Protein: 1g, Fat: 1g, Fiber: 2g, Sugar: 4g