Spaghetti squash is a versatile, low-carb wonder that transforms into tender, golden strands with just a little effort.
Its naturally sweet, nutty flavor pairs beautifully with a variety of sauces, from rich marinara to light herb-infused olive oil.
In just 40 minutes, you can create a dish that’s both satisfying and wholesome, perfect for a quick weeknight dinner or a creative side.
The texture is the star here—soft yet slightly crisp strands that mimic traditional pasta without the heaviness.
Roasting enhances its natural sweetness, while a drizzle of butter or sprinkle of Parmesan adds a savory depth.
Whether you’re exploring healthier options or simply craving something new, this recipe is a delicious way to enjoy a comforting meal with a fresh twist.
What You’ll Need
- 1 spaghetti squash (choose one that feels heavy for its size)
- 1-2 tablespoons extra-virgin olive oil (or avocado oil as a substitute)
- Sea salt and freshly ground black pepper (to taste)
Step-by-Step Instructions
- Preheat the oven to 400°F (200°C).
- Prepare the squash: Carefully slice the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and ribbing with a spoon.
- Season the squash: Drizzle the inside of each half with olive oil, then sprinkle generously with sea salt and black pepper.
- Poke holes: Place the squash halves cut side down on a baking sheet. Use a fork to poke a few holes in the skin to allow steam to escape.
- Roast: Bake in the preheated oven for 30 to 40 minutes, or until the outside is lightly browned and the flesh is fork-tender but still slightly firm. (Cooking time may vary depending on the size of the squash.)
- Cool and scrape: Remove the squash from the oven and flip the halves so they’re cut side up. Let cool until safe to touch, then use a fork to scrape and fluff the strands from the sides.
Delicious Sauce and Topping Ideas
Spaghetti squash is a versatile base for so many flavors! Try tossing the strands with marinara sauce and fresh basil for a classic Italian twist. For a creamy option, mix in pesto or a drizzle of garlic butter. If you’re feeling adventurous, top it with roasted veggies, grilled chicken, or a sprinkle of parmesan cheese for added texture and flavor.
Perfect Pairings: Serving Suggestions
Serve your spaghetti squash as a low-carb alternative to pasta or as a side dish. Pair it with a fresh green salad or garlic bread for a complete meal. It also works beautifully as a base for stir-fries or as a filling for stuffed bell peppers. The possibilities are endless!
Storing and Reheating Made Easy
Store leftover spaghetti squash in an airtight container in the fridge for up to 4 days. To reheat, simply microwave it for 1-2 minutes or warm it in a skillet with a splash of olive oil. For best results, avoid overcooking to keep the strands tender and flavorful.
Time-Saving Tips for Busy Cooks
To save time, you can microwave the squash instead of roasting it. Pierce the whole squash with a fork, microwave for 10-12 minutes, then let it cool before cutting and scraping. Alternatively, roast the squash ahead of time and store it in the fridge for quick meals throughout the week.
Common Questions Answered
Can I eat the skin? No, the skin is tough and not edible—focus on the tender strands inside. How do I know it’s done? The squash should be fork-tender but still slightly firm. If it’s mushy, it’s overcooked. Can I freeze it? Yes! Freeze the strands in a sealed bag for up to 3 months, though they may be softer when thawed.
How to Cook Spaghetti Squash
Ingredients
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F.
- Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
- Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
- Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
- Remove from the oven and flip the squash so that it’s cut side up.
- When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.