How to Roast a Spaghetti Squash

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

Optional Toppings:
Fresh lemon juice
Fresh flat-leaf parsley, chopped
Grated parmesan cheese


  1. Preheat oven to 425 degrees F. Line a large baking sheet with parchment paper.
  2. 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.
  3. Place squash in the oven and bake for 45 minutes to 1 hour or until squash is tender when pierced with a fork.
  4. 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.


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