Roasted Spaghetti Squash Recipe

Roasted Spaghetti Squash is a simple American side dish where whole squash halves roast in the oven with olive oil until the flesh softens and pulls into long, pasta-like strands. The squash is cut in half, seeds removed, and the cut sides brushed with oil and seasoned before roasting cut side down. Once tender, the flesh scrapes out easily with a fork into separate strands that taste mild, slightly sweet, and a bit nutty. This basic method creates a versatile side that works on its own with just salt and pepper or as a base for sauces, stews, and toppings.

Roasted Spaghetti Squash Recipe

Roasted Spaghetti Squash with Olive Oil is an easy American side dish where spaghetti squash halves roast cut side down until tender, then the flesh is scraped into long strands and simply seasoned with olive oil, salt, and pepper.

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Prep Time 15 minutes mins

Cook Time 40 minutes mins

Total Time 55 minutes mins

Servings: 4

Course: Side Dish

Cuisine: American

Calories: 90

Ingredients Equipment Method Notes

Ingredients

  

• 2 medium spaghetti squash about 2 lb each, halved and seeded
• 2 tbsp olive oil
• 1 tsp kosher salt
• ½ tsp black pepper

Equipment

• Large cutting board
• Chef’s knife
• Spoon
• Baking sheet
• Parchment paper
• Measuring spoons
• Fork
• Oven mitts

Method

 

Prep the squash

1. Place one spaghetti squash on a large cutting board, cut off the stem end with a chef’s knife, then stand the squash upright on the flat end.
2. Carefully slice the squash from top to bottom with the chef’s knife, keeping your guiding hand on top of the knife handle, not on the squash.
3. Repeat with the second squash, then use a spoon to scoop out the seeds and stringy center from each half, leaving a clean cavity.

Season for roasting

1. Line a baking sheet with parchment paper, then place the squash halves cut side up on the sheet.
2. Drizzle 2 tbsp olive oil over the cut surfaces with a measuring spoon, dividing it between the halves.
3. Sprinkle 1 tsp kosher salt and ½ tsp black pepper evenly over the cut sides, then use your hand to rub the oil and seasoning across the surface so everything looks lightly coated.
4. Turn the squash halves cut side down on the baking sheet so the flat sides rest on the parchment.

Roast in the oven

1. Place the baking sheet on the middle rack of a preheated 400°F oven using oven mitts.
2. Roast for 40 minutes until the outer skin gives slightly when pressed and the flesh feels tender when pierced with the tip of a knife.

Shred into strands and serve

1. Remove the baking sheet from the oven with oven mitts and let the squash halves cool for 5 minutes on the sheet so they are easier to handle.
2. Turn each squash half cut side up with a spoon, then use a fork to scrape the inside, pulling the flesh into long spaghetti-like strands while leaving the shell intact if you want to use it as a serving bowl.
3. Taste a few strands and, if needed, sprinkle a small pinch of extra salt and pepper over the squash, tossing with the fork so the seasoning spreads evenly.
4. Serve the roasted spaghetti squash in its shells or transfer the strands to a serving bowl with the fork as a simple side dish.

Notes

• Always stand the squash flat on the cutting board before slicing to keep the knife stable and reduce the risk of slipping.
• Roasting the squash cut side down helps the inside steam gently while the edges pick up a bit of color.
• Use leftovers as a base for pasta sauces, chili, or sautéed vegetables and reheat in a skillet over low heat with a splash of olive oil.