Yummy Oven-Roasted Spaghetti Squash
This baked spaghetti squash method is straightforward, reliable, and produces tender strands every time. Roasting brings out the squash’s natural flavor while keeping the texture light and noodle-like, making it an easy, wholesome alternative to traditional pasta.
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Servings: 4
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Ingredients
- 1 medium spaghetti squash (about 2–3 pounds)
- 2 tablespoons extra virgin olive oil
- Salt and pepper, to taste
- 2 cloves garlic, minced
- Fresh herbs such as parsley or basil, finely chopped (optional)
- Grated Parmesan cheese (optional, for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds using a spoon.
- Drizzle the cut sides of the squash with 2 tablespoons olive oil, using 1 tablespoon per half. Season evenly with salt, pepper, and minced garlic.
- Arrange the squash halves cut-side down on a parchment-lined baking sheet.
- Bake for about 40 minutes, or until the flesh separates easily into strands when scraped with a fork.
- Use a fork to gently pull the squash flesh into spaghetti-like strands.
- Toss the strands with any remaining olive oil and finish with fresh herbs and Parmesan cheese, if desired.