How to Cook Spaghetti Squash in the Oven Recipe
This easy oven-roasted spaghetti squash recipe transforms the unique winter squash into delicious, low-carb spaghetti-like strands. Simply sliced into rings, seasoned with olive oil, salt, and pepper, and baked until tender, this versatile dish is perfect as a healthy base for your favorite sauces or a gluten-free pasta substitute.
- Prep Time: 10 minutes
- Cook Time: 35 minutes
- Total Time: 50 minutes
- Yield: 4 servings
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Main Ingredients
- 1 large spaghetti squash
- 1-2 teaspoons olive oil
- Sea salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Set your oven to 400°F (200°C) to prepare for roasting the spaghetti squash.
- Prepare Squash: Slice the ends off the large spaghetti squash and then cut it widthwise into rings about 1½ inches thick to ensure even cooking.
- Remove Seeds: Use a spoon, preferably a grapefruit spoon for ease, to scoop out the seeds from each ring.
- Season Squash: Place the rings on a rimmed baking sheet and use your hands to rub olive oil evenly over each ring. Sprinkle with sea salt and black pepper to taste.
- Bake: Roast the squash rings in the oven for 30-40 minutes, carefully flipping them halfway through at about 15 minutes to ensure even cooking.
- Cool and Shred: After baking, allow the rings to cool for around 15 minutes. Then peel the skin away and use a fork to scrape the flesh into long, spaghetti-like strands.
Notes
- Roast Whole: Baking a whole spaghetti squash takes longer (about 1 hour 20 minutes at 375°F) and results in wetter, steamed strands. Prick the skin, bake whole on a rimmed sheet, flipping halfway, then let cool and shred.
- Cut Lengthwise and Roast: Slice squash lengthwise, scoop seeds, season, and bake cut side down at 400°F for about 45 minutes. This method yields shorter, wetter strands suited for bowls or boats.
- Microwave Option: For a quick fix, slice and de-seed squash, place cut side down with 1 inch of water in a microwave-safe dish, and cook on high for 10-12 minutes. This method produces watery, less flavorful strands.
