Spaghetti squash is a pretty incredible veggie. With a drizzle of olive oil and 45 minutes in the oven, the unassuming squash transforms into tender, spaghetti-like strands. Because winter squash are always tough to cut, be sure to start with a sharp knife (refer to our guide if you’re unsure how to sharpen your knife) and slice the squash lengthwise. After you’ve sliced a little more than three-quarters of the way through, you can break the two halves apart with your hands. And that’s it! No more cutting necessary—the squash does the rest of the work on its own. Before you roast it, you’ll want to scoop out the seeds—which can be tossed in oil and spices and roasted for a seasonal snack. Use your hands to rub the squash halves in oil (being sure to cover the edges and the cavity), then place it cut-side down on the baking sheet. You’ll know it’s ready when the squash feels tender when pierced and the underside becomes beautifully golden brown. If you’re serving the squash as a side dish, scrape the strands out of the squash with a fork, then top with salt, a few grinds of black pepper, and freshly-grated Parmesan. But don’t stop there. Top with a black bean slaw and avocado for a lightened-up burrito bowl (which can be served directly in the squash!) or serve with marinara sauce for a healthier take on traditional spaghetti. When choosing a squash, keep in mind that the larger the squash, the better the flavor.
What You Need
- Spaghetti squash
- 1 tablespoon olive oil
- ¼ teaspoon kosher salt plus more to taste
- Black pepper
- Grated Parmesan for garnish
Follow These Steps
Heat oven to 400 F. Slice squash in half lengthwise and scoop out seeds. Drizzle halves with the olive oil and season with salt. Place squash cut side down on baking sheet and roast until tender, 45-50 minutes. Use a fork to scrape out “spaghetti.”
Top with salt, a few grinds of black pepper, and grated Parmesan.