- Prep
- 10 min
- Cook
- 50 min
- Total
- 60 min
- Serves
- 4
Ingredients
What you’ll need — tap to tick off as you go
- 2 tbsp
- 1 tsp
- ½ tsp
Process
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Preheat oven to 200°C. Line a baking sheet with parchment paper.
Wash and dry the spaghetti squash. Pierce all over with a fork or sharp knife to allow steam to escape.
Place the whole spaghetti squash on the prepared baking sheet. Rub with 1 tbsp olive oil and sprinkle with 1/2 tsp salt.
Roast for 40 to 50 minutes, until the skin is easily pierced with a knife and the squash gives slightly when pressed.
Remove from oven and let cool for 10 minutes. Cut in half lengthwise.
Scoop out and discard the seeds. Use a fork to scrape the flesh into strands. Transfer to a bowl.
Toss the strands with remaining 1 tbsp olive oil, 1/2 tsp salt, and black pepper if using. Serve warm.
Kitchen notes
Kitchen notes
- Piercing the squash is essential to prevent it from bursting in the oven.
- Roast until a knife slides in easily with no resistance; undercooked squash will not shred into strands.
- For firmer, more noodle-like strands, roast cut-side down on the baking sheet after halving and scooping seeds.
Substitutions
- olive oil→avocado oil or melted coconut oil
- black pepper→white pepper or omit
Storage & reheating
Store cooked spaghetti squash strands in an airtight container in the refrigerator for up to 5 days. To freeze, place strands in a freezer-safe bag, press flat, and freeze for up to 3 months. Thaw overnight in the refrigerator. Reheat in a skillet over medium heat for 3 to 4 minutes, or microwave covered for 1 to 2 minutes, until hot. Drain any excess liquid before serving.
FAQ
The questions we get asked most
Why is my spaghetti squash watery?
Wateriness often comes from overcooking or steaming. Roasting whole at 200°C allows moisture to evaporate. After shredding, you can also place the strands in a colander for 10 minutes to drain, or gently press with paper towels.
Can I cut the spaghetti squash before roasting?
Yes, you can halve it lengthwise, scoop out the seeds, rub with oil, and roast cut-side down at 200°C for 30 to 40 minutes. This method is faster and yields firmer strands, but requires a sharp knife and careful cutting.
How do I know when spaghetti squash is done?
It is done when the skin is easily pierced with a knife and the squash feels soft when pressed. The internal temperature should be around 90°C. Overcooking leads to mushy strands, so check at 40 minutes.
Can I microwave spaghetti squash instead of roasting?
Yes, pierce the whole squash and microwave on high for 10 to 15 minutes, turning halfway, until tender. However, microwaving produces more moisture and less caramelization, so the strands may be softer.
How long does cooked spaghetti squash last in the fridge?
Store cooked strands in an airtight container in the refrigerator for up to 5 days. Reheat gently to avoid sogginess.
Can I freeze cooked spaghetti squash?
Yes, freeze cooked strands in a freezer-safe bag for up to 3 months. Thaw overnight in the fridge and drain excess liquid before reheating.
What can I serve with spaghetti squash?
Serve it as a side dish with roasted chicken or fish, or use it as a pasta alternative with marinara sauce, pesto, or a simple garlic and olive oil toss. It also works in casseroles.
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