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How would you rate this recipe?
  • June68
    5 NOV, 2014
    This recipe work great for me. I cooked two spaghetti squash at once on a cookie sheet lined with a silpat. I didn't need to cook the squash the entire time suggested; cooking two took about 40 minutes. My squash did look black on the very top when they were finished, but only the shell was this color. The inside was very moist and nicely flavored.
    • kristyrich77
      9 MAR, 2018
      P.s. I used a cookie sheet, too!
  • kristyrich77
    9 MAR, 2018
    This recipe work as stated. Nothing burned! I halved the squash, drizzled olive oil, used parchment paper, set the temp to 400 and cooked for 40 mins. The squash weighed 3.25 lbs. came out great!
  • tem
    18 OCT, 2014
    STOP BEFORE YOU USE THIS RECIPE: find another one! Having not roasted a spaghetti squash in a few years, I did a quick google search and this was the first one to pop up. I had never put parchment under the squash, but I thought, Martha just loves parchment, it can't be bad. Wrong! After an hour in the oven it was burnt to a crisp and so was the squash. In retrospect maybe it's because I used a baking pan and not a baking dish, so if you do follow this recipe, don't use a baking pan......
    • Anj w
      17 AUG, 2015
      If you read directions on the box the parchment paper came in you will find most is oven safe to temperatures under 420 degrees. So you may want to make adjustments.
  • gotiger76
    15 NOV, 2014
    I followed the recipe and cooked the squash on parchment paper on a stone baking dish. It was delicious!! It was not burned and tasted great.

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