How to Prepare Spaghetti Squash
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The easy way to roast spaghetti squash! A quick 10-minute softening trick makes it simple to cut, then it roasts until tender and pulls apart into golden, pasta-like strands. A low-carb, high-fiber base for all your favorite toppings.
Equipment
- sharp chef's knife
- Baking Sheet
- Parchment Paper
- Pastry brush
- fork
Ingredients
- 1 spaghetti squash
- olive oil or coconut oil for brushing
- salt and pepper to taste
Instructions
- Preheat the oven to 375°F. Place the whole squash in the oven for 10 minutes to soften it, which makes it much easier to cut.
- Remove the squash and let it cool until it’s comfortable to handle. Slice it in half lengthwise and scoop out the seeds.
- Increase the oven temperature to 425°F.
- Brush the inside of each half with olive oil or coconut oil and season with salt and pepper.
- Place the halves cut side down on a parchment-lined baking sheet.
- Bake for about 30 minutes, until the squash is tender. Let it cool for a few minutes.
- Use a fork to scrape the flesh into long spaghetti-like strands.
- Add your favorite toppings, serve and enjoy!
More About This Recipe
Christine’s Tips
- Soften it first: 10 minutes in a 375°F oven makes a hard squash so much easier and safer to cut.
- Roast cut side down: This helps the squash steam and cook evenly, so the strands come out tender.
- Don’t overcook it: Start checking at 25 minutes. You want tender strands with a little bite, not mush.
- Scrape lengthwise: Run your fork from end to end for the longest “spaghetti” strands.
Storage and Meal Prep
- Fridge: Store cooked strands in an airtight container for up to 4 days.
- Reheating: Warm in a skillet with a little olive oil, or in the microwave.
- Meal prep: Roast two squash at once and use the strands all week in bowls, salads and side dishes.
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