Roasted Spaghetti Squash

Name: Roasted Spaghetti Squash
Yield: 4 servings
Ingredients: 1 spaghetti squash (about 2 pounds), halved and seeded; 3 tablespoons extra-virgin olive oil, divided; Coarse salt and freshly ground pepper; 1 tablespoon lemon juice; 1/2 cup chopped fresh flat-leaf parsley; 1/2 teaspoon crushed red pepper flakes; 1 tablespoon grated Parmesan cheese, for serving (optional)

Servings

Ingredients

1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)

Directions

1. Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
2. When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

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Reviews

635

How would you rate this recipe?

635

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.
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- 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!
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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......
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- 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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