How to Roast Spaghetti Squash

roasted spaghetti squash rings on pan
Photo: Kate Mathis
Prep Time:
10 mins
Total Time:
1 hr 10 mins

All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.


  • 1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed

  • Kosher salt and freshly ground pepper

  • 2 tablespoons extra-virgin olive oil


  1. 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.

  2. 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.

  3. Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days.

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