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Simple Roasted Spaghetti Squash

Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the strands of spaghetti squash to make one of our other recipes, like Spiced Squash Pancakes, Roasted Squash with Parmesan and Herbs, Spaghetti Squash Gratin, or Quick Turkey Bolognese with Spaghetti Squash.

  • Yield: Makes 6 cups
Simple Roasted Spaghetti Squash

Photography: Standard

Source: Everyday Food, January/February 2012

Ingredients

  • 1 medium spaghetti squash (3 1/4 pounds)

Directions

  1. Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.

Cook's Note

Refrigerate squash in an airtight container, up to 3 days.

Reviews (7)

  • Eric JM 11 Oct, 2014

    Great cooking tip. Love Spaghetti Squash. However, I am curious. Didn't you have a cooking method in one of your older TV series where you just placed the whole squash in a large pot of boiling water, weighed it/them down with a heavy plate to prevent floating, and it just boiled for a quick amount of time until tender?

  • MercyT 12 Oct, 2013

    Love spaghetti squash, but didn't eat it often because it is so hard to open. Well that is over now! thanks!

  • Wendy 2 5 Sep, 2013

    If you pop the whole squash in the microwave for 3-4 minutes the rind will soften enough to cut easily.

  • Statgirl 29 Apr, 2013

    I love spaghetti squash but have always hated halving the uncooked squash in order to roast it. This method works great! It was easier to scoop out the seeds, too. One extra thing I did do was slice a little off one side, so that the squash would sit level in the pan and not roll around as I was putting it in and taking it out of the oven. The juices do leak out a little more this way, but cleanup was not a problem since I lined the pan with foil.

  • Jackie Welling 23 Oct, 2012

    400 degrees for 1 hour also works great!

  • Basma Bianuni 16 Oct, 2012

    Is this method possible on pumpkins ?

  • Jill_Morales 26 Jan, 2012

    This has to be the easiest way to cook a spaghetti squash. I will never do it any differently. I used the Parmesan and herbs recipe to serve.

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