How to roast a Spaghetti Squash!

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

  1. Preheat oven to 400 degrees
  2. Wash the outside skin of the squash
  3. Stab evenly with a knife
  4. Place squash in glass baking dish
  5. Roast
  6. Remove and let cool
  7. Cut in 1/2 lengthwise
  8. Scoop out seeds
  9. 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 🙂

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