Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes How to Roast Spaghetti Squash Be the first to rate & review! By Martha Stewart Test Kitchen Martha Stewart Test Kitchen The recipes developed by our test kitchen team have undergone a rigorous process of development and testing, ensuring that every element is optimal, from ingredient amounts to method and cooking time. This process includes triple-testing recipes to ensure they meet our high standards. The many stellar cooks and food editors who have been part of our team include Sarah Carey, Lucinda Scala Quinn, Jennifer Aaronson, Shira Bocar, Anna Kovel, Greg Lofts, Riley Wofford, Lauren Tyrell, and Lindsay Leopold. Editorial Guidelines Updated on January 4, 2019 Print Rate It Share Share Tweet Pin Email Photo: Kate Mathis Prep Time: 10 mins Total Time: 1 hr 10 mins Servings: 4 All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like. Ingredients 1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil Directions Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes. Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes. Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days. Rate it Print