Spaghetti squash is such a fun vegetable because it truly resembles spaghetti — and you can even serve it just like pasta! Toss it with your favorite sauce, or simply drizzle with olive oil, sea salt, and pepper and it’s fabulous. Here are some tips for cooking it and serving ideas.
1 spaghetti squash
Olive oil
Sea salt & pepper
Preheat the oven to 350° F.
Slice the spaghetti squash in half lengthwise and scoop out the seeds from the center.
Drizzle a little olive oil in the center and rub it around to lightly coat the center and the edges.
Place the squash, cut side down, on a baking sheet. To make clean-up a bit easier, line the pan with parchment paper or foil. (I also keep an old baking sheet on hand that's already well-worn for roasting vegetables.)
Roast the squash for about 30 to 45 minutes. It's done when you can easily pierce the back of the squash with a knife. Check for doneness periodically. If the squash is overcooked, it will have a more mushy texture rather than firm spaghetti-like strands — but it still tastes good.
Remove the squash from the oven and let it cool enough to handle. Cradle a half in your hand, then use a fork to scrape out the spaghetti-like strands.
Serve as you like. Here are some more notes and ideas:
Spaghetti squash has a naturally sweet flavor, so I often serve it simply with a drizzle of olive oil, sea salt, and freshly ground pepper. It’s a hit even with the non-vegetable lovers at my table.
I've added fresh basil on top too.
Spaghetti squash is excellent with tomato sauce — and also with melted mozzarella on top.
