Spaghetti Squash is high on our list of favorite winter squash. I like to roast it in the oven until it starts to caramelize. Sometimes I dress it up with a drizzle of garlic or basil oil, a sprinkling of parmesan cheese, or a quick sage and brown butter sauce. Yummo!
Oh, and the spaghetti-like strands are a great low-carb substitute for shredded potatoes if you want to make faux hash browns.
Cut the squash in half - most people cut it across lengthwise, but you'll get longer strands if you cut it across the equator.
Remove the seeds. I find a sturdy ice cream scoop is the best tool for the job. I like this one.
Can you see how the strands of "spaghetti" grow in circles?
Drizzle with a little olive oil and sprinkle with salt and pepper if you like. Place cut side down on a half sheet pan. I'm using a pan I reserve just for roasting vegetables.
And here we are - cooked to perfection.
Cool until you can handle them easily, then use a fork to separate the strands.
Remember, you can cut your spaghetti squash either way, but cut it across the equator (as shown on the right) for the longest strands.
Roasted Spaghetti Squash
- 1 spaghetti squash
- olive oil
- kosher salt and ground pepper
- Preheat oven to 350F.
- Cut spaghetti squash in half and scoop out the seeds.
- Brush cut surface of squash with olive oil; sprinkle with salt and pepper
- Place squash cut side down on sheet pan.
- Bake in oven for 45-60 minutes.
- Cool slightly and use a fork to separate squash into spaghetti-like strands.
- For the longest strands of "spaghetti", cut squash in half through the middle or the equator, rather than lengthwise as shown in the photos above.