Roasting Spaghetti Squash in The Oven

Spaghetti squash is one of those vegetables that many people simply walk by in the grocery store because they just don’t know what to do with it. That shouldn’t be the case though because this vegetable is packed with all the good stuff. Spaghetti squash is low in calories, high in fiber, vitamins B and C, and minerals like potassium, all of which contribute to a stronger immune system and overall great health. Follow my easy recipe for roasting spaghetti squash in the oven to achieve the perfect strands of spaghetti that you can use as a substitute for wheat spaghetti. This dish is perfect for a low-carb diet and is so delicious when prepared well.

Selecting the perfect spaghetti squash

Go for fresh-looking and spotless spaghetti squash. Fresh spaghetti squash appears plumper and more succulent while older spaghetti looks ‘tired’ and noticeably withered. Withered squash has lost most of its natural juice and when you cut it open, you will notice that it is wrinkly and dry. Fresh squash, on the other hand, is perfectly firm and succulent on the inside, which is what you need for perfect and flavorful spaghetti strands.  

Preparing spaghetti squash for roasting

Oh my! Spaghetti squash is a hard nut to crack. Its exterior is quite tough to cut, so you will need to exert quite a bit of energy. Be careful while doing so to not hurt yourself. After washing the squash, hold it upright on a chopping board with the stump side up. Use a sharp knife to cut it in half. Do so slowly but firmly and try and keep the cut straight to create equal halves.

Scoop out the seeds from each piece using a spoon. Then, lay each piece with the flat side down. Using a fork, poke holes all around the dome-shaped sections. Do not poke too deep. Pierce just enough to get through the tough exterior. Poking will allow the squash to cook more uniformly by allowing some ‘breathing space.’ When done, flip the pieces over for this next step.

Ingredients for oven-roasted spaghetti squash

You will need just two ingredients to season your squash: olive oil and black pepper. If you’d like to include some salt, use a few pinches. Start by drizzling olive oil on each piece. Then, sprinkle black pepper (and salt if preferred). Use a basting brush to evenly distribute these seasonings all over the interior of each piece.  

How to place the spaghetti squash on the baking sheet

Line a baking sheet with aluminum foil or parchment paper. Then, place the spaghetti squash halves on the baking sheet with the flat sides facing down. You don’t want to place them with the flat sides up because that will lead to fluid accumulating in the deep section as the pieces cook and that will cause sogginess.

Roasting spaghetti squash perfectly in the oven

Roast your spaghetti squash at 400F for 40 minutes for perfect, crunchy strands of spaghetti. Roast on the middle or lower middle rack of the oven for optimal cooking. Cooking for a longer period may cause sogginess.

Well-cooked spaghetti squash is slightly browned on the top as well as on the edges of the flat side that was in contact with the baking sheet. It is soft to the touch and just a little withered or leathery.

How to scoop perfect spaghetti strands from the squash

Flip the cooked squash over gently. Allow it to cool down a little before scooping the spaghetti. This will allow excess moisture which was trapped in the interior sections to escape, and for the spaghetti strands to set. After about 5 minutes of cooling, grab a fork and gently scoop the strands by pulling them from all sides into the central deep part of the squash. Fluff them in the process and be observant so you don’t cause too much breakage. Place the fresh spaghetti in a bowl or plate and continue scooping until you have ‘harvested’ all the strands.

What to serve with spaghetti squash

Enjoy roasted spaghetti squash as is or as a side to any dishes that you would normally serve with wheat spaghetti. This dish goes so perfectly with sautéed leafy vegetables like kale. Follow this link for more serving suggestions for spaghetti squash.

Storing leftovers

Place the spaghetti in an airtight container and refrigerate. You can eat this up to five days later.

Reheating leftover spaghetti squash

Place the spaghetti on a plate and reheat in the microwave for 30 seconds. Repeat if necessary but do not overheat, or the cooking will continue, and they will get soggy.

More delicious and low-carb vegetarian recipes to try

1. Crispy oven-roasted Brussels sprouts
2. Sautéed spinach
3. Sautéed kale
4. Sautéed kale with eggplant and carrots
5. Sautéed cabbage with carrots and bell peppers

Conclusion

Spaghetti squash is a beautiful and healthy dish that is highly enjoyable when prepared well. Give this recipe a try and please share how it goes by tagging me on social media or posting in the comments section below.