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whole roasted spaghetti squash

★★★★★ 1
Kitchen Crew
By Kitchen Crew

When brushed with a little olive oil, sprinkled with salt and pepper, and roasted, spaghetti squash becomes buttery and savory with a lightly nutty sweet flavor. The fun part is taking a fork and pulling the spaghetti squash from its shell. Magically, strings of squash appear that look like noodles. It’s a delicious low-carb alternative to pasta that can be eaten as a side or main dish.

★★★★★ 1
serves 2-4
prep time 10 Min
cook time 45 Min
method Roast

Ingredients For whole roasted spaghetti squash

  • 1
    3-4 pound spaghetti squash
  • Olive oil
  • 1/2 tsp
    kosher salt
  • 2 pinch
    black pepper

How To Make whole roasted spaghetti squash

  • Washing the spaghetti squash.
    Preheat the oven to 400 and wash the spaghetti squash.
  • Whole spaghetti squash laid on a towel.
    Lay a cloth down and set the squash on top for cutting. The cloth helps to hold the squash in place, so it doesn’t slip while cutting.
  • Scoring the spaghetti squash with a pairing knife.
    To slice the spaghetti squash, begin by taking a paring knife and score the squash from the middle to the bottom.
  • Turning and scoring the opposite side of the spaghetti squash.
    Turn and score it from the middle to the stem.
  • Slicing through half of the spaghetti squash.
    Take a chef knife and, starting from the middle, cut from the middle to the bottom.
  • Turning and cutting through the other side.
    Turn the squash and cut from the middle to the stem. Then flip the squash over and repeat steps 3, 4, 5, and 6 on the other side.
  • Cutting through the bottom of the spaghetti squash.
    Once both sides have been cut through, carefully cut through the bottom and the stem.
  • The seeds scraped out of the spaghetti squash.
    Gently scrape out the seeds and pulp with a spoon.
  • Brushing olive oil onto the spaghetti squash.
    Brush the inside of both halves with olive oil.
  • Sprinkling spaghetti squash with salt and pepper.
    Sprinkle with salt and pepper.
  • Spaghetti squash roasted on a baking sheet.
    Turn the squash face down on a cookie sheet and roast for 45 minutes.
  • Pulling strands of spaghetti squash with a fork.
    When the squash is cooked, pull the spaghetti squash out with a fork to form strands.