This post will be a quick reference for roasting spaghetti squash. Rather than explain it each time I make a recipe with spaghetti squash, those that need tips and reminders can refer to this post. Anyone who is comfortable and experienced won’t have to refer to this post at all. We’ll avoid being annoyed at having to reread something we may already know!
Spaghetti squash is a super easy vegetable to throw in the oven and roast. After a time or two, you will be adept at preparing this squash! I like to buy a large spaghetti squash and roast it all at once. Then I can prepare it several ways over several days. The squash itself isn’t super flavorful; the sauce or seasonings you use with the squash pretty much determines the flavor profile. In simpler words: it’s versatile!
I cut the squash in half to scoop out the seed mass from the center. I use a large spoon to scrape the slippery goo into a bowl. Once that mess is over with I place the squash cut side down on a baking sheet. I don’t use oil or salt and pepper at this stage. I add seasonings later as I prepare an actual recipe with the squash.
My oven is preheated to 425°F and I set my timer for 40 minutes. I test the squash with a fork to see how fork tender it is, then reset the timer in 5 minute increments. I stick the fork right into the squash with a “hi-yah!” It’s my patented chef/ninja move. The time will vary depending on the size of your squash and the squash itself. Some squash just roast faster than others! When the fork slides easily through the squash’s shell, it’s done.
Once the squash is cooled enough to touch, use a large spoon to scrape the threads of squash into a container. It should release easily when roasted until tender. Let cool to room temp then cover and refrigerate. Unless you’re using immediately, then of course you’ll want to place it in a baking dish and return to the oven to keep warm. Or reheat in a skillet with a little oil.
That wasn’t difficult was it? Cut in half, roast til a fork inserts easily, then scrape out into a container or baking dish. It’s easily done ahead of time and I prefer to do that and use portions for meals for several days. Whether you use a tomato sauce, al fredo sauce or a cheese sauce it’s a great alternative to a gluten laden pasta!
Roasted Spaghetti Squash
Cut squash in half.
Scoop out slimy seed mass with a spoon.
Place cut sides down on a baking sheet.
Bake in a preheated 425°F oven until fork inserts easily through shell, approximately 50-60 minutes. Set timer for 40 minutes and test every 5 minutes until done. If it turns golden brown in parts, that’s even better! Much more flavor!
Remove from oven and scrape shreds of squash into a baking dish. Return to oven and keep warm until served.
Or, scrape shreds into a container, let cool. Cover and refrigerate until used.
Reheat in oven or in a skillet with a little oil.