There are several different methods for roasting a spaghetti squash, but because I’ve had a couple of individuals ask me how to in the last few weeks (in the produce section especially, yay for people buying new veggies!), I thought it deserved a post. I’ve tried a couple different roasting methods, but have the most success with the following:
Roasting a Spaghetti Squash
- Preheat oven to 400 degrees
- Wash the outside skin of the squash
- Stab evenly with a knife
- Place squash in glass baking dish
- Remove and let cool
- Cut in 1/2 lengthwise
- Scoop out seeds
- Scrape out spaghetti!
Roasting time depends on size. I roast smaller ones for about 25 minutes, and larger ones (pictured) for about 45-50 minutes. You can check progress by sticking a fork in it (stick a fork in me, I’m done, hahahaha), and you want it to be easy to poke through, but still slightly firm (for an “al dente” pasta texture). Refrigerate and eat throughout the week, a million and one different ways 🙂
Spaghetti Squash if the best. I cook it a little different, slice in half, face down on a cookie sheet with foil on it. Cook 30-45 min, Scoop out. Actually made it last Sunday. Tastes real similar to spaghetti!! I have only used it for spaghetti. Do you know of any other uses for it?
I used to bake mine, cut in half first, but found it easier doing it whole! The “noodles” have a nice moisture I think 🙂 I usually roast one every Sunday, and then we eat throughout the week. I use it as noodles, in a bunch of different ways with different flavors (I’m nightshade free, so I don’t use marinara, at least right now anyway). You could do some sort of bake with it too, I suppose. Yum!
I have been wondering about this, so your post was very timely! Will be trying this soon. I’m eating lots of veggies and fruits and am feeling much more energetic (and as a bonus I have lost a few pounds!) You and your blog have been part of what has inspired me to make the effort to improve my nutrition, so thanks!!!
Thanks Barb! I’m glad you have more energy, and losing weight, that’s great! Let me know how you like it, it’s nice for a change 🙂
I have found that I really like sgetti EXCEPT with pasta sauce. I just prefer it will some seasoning and calling it day, whenever I try to use it as pasta (which I don’t even like to begin with) I get one of those, meh feelings. I haven’t bought one recently and should probably get one to use for lunches, quick and easy!
I rarely use “pasta” sauce with it, Megan! It’s grassfed garlic butter and salt/pepp, or as a side to other dishes that might have a sauce, etc. So many options!
I definitely agree, the first time I tried it though I did red sauce and immediately regretted it!