Once you look past it's tough exterior, spaghetti squash really has quite a lot to offer.
For a long time, however, due to its rock-hard shell and intimidating size, I just ignored the spaghetti squash all together. All I could think was, how in the world do I cook that thing?
Then, a few years ago, I decided enough is enough; just buy one already. So I did. Using the very little upper body strength I have and a pretty large knife, I cut the beauty open. I soon learned that the hardest part was over, and all that remained was some scooping and drizzling and patient waiting.
Spaghetti squash is mild in taste and a healthy substitute for pasta noodles and even rice. It is also delicious eaten alone, or with a little help from some freshly grated parmesan cheese. Seriously, a big bowl of spaghetti squash topped with a pinch of salt and pepper and a small handful of parm is one of my favorite go-to lunches when I want something light and healthy, but also satisfying.
How to Roast a Spaghetti Squash
Prep Time: 10 min / Cook Time: 45 min to 1 hour / Total Time: 55 min to 1 hour 10 min
1 spaghetti squash, halved and seeded
3 Tbsp olive oil
salt and pepper
Fresh lemon juice
Fresh flat-leaf parsley, chopped
Grated parmesan cheese
- Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
- Drizzle the halved and seeded squash with 2-3 tablespoons of olive oil, flesh part only. Sprinkle with salt and pepper and place cut-side down on lined baking sheet.
- Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
- When cool enough to handle, gently scrape out the squash with a fork to remove the flesh in long strands. Transfer to a separate bowl. Top with lemon juice, parsley and parmesan cheese, if desired.