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Baked spaghetti squash on a parchment-lined pan.
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Oven Baked Spaghetti Squash

An easy method for tender oven baked spaghetti squash. The roasted squash separates into beautiful golden strands, perfect as a side dish or a low-carb pasta substitute.
Course Side Dish
Cuisine American
Prep Time 15 minutes
Cook Time 40 minutes
Rest time 10 minutes
Total Time 1 hour 5 minutes
Servings 4 servings
Calories 61kcal
Author Vered DeLeeuw

Ingredients

  • 1 spaghetti squash small, 2 pounds
  • Olive oil spray

Optional:

  • ¼ teaspoon salt
  • ¼ teaspoon black pepper

Instructions

  • Preheat the oven to 425°F. Line a rimmed baking dish with high-heat-resistant parchment paper.
    Parchment-lined baking sheet.
  • Pierce the squash in a few places with a fork and microwave it for 1 minute to slightly soften.
    1 spaghetti squash
    Placing the squash in the microwave.
  • Using a large, sharp knife, cut the squash in half lengthwise. Place it on a sturdy cutting board, and work very carefully. First, slice off the stem end of the squash, then stand it upright on this flat end and carefully cut it in half.
    The spaghetti squash was cut into two halves.
  • Using a large metal spoon, remove the seeds and pulp.
    Removing the seeds and pulp.
  • Lightly spray the cut side with olive oil and, if you wish, sprinkle it with salt and pepper. Place the squash halves, cut side down, in the prepared baking dish.
    Olive oil spray, ¼ teaspoon salt, ¼ teaspoon black pepper
    The squash halves were placed, cut-side-down, on a baking sheet.
  • Bake the squash until fork-tender, for about 40 minutes.
    Placing the squash in the oven.
  • Transfer the cooked squash to a cutting board and let it cool for about 10 minutes until easier to handle.
    The squash is ready.
  • Rake a fork back and forth across the squash to remove its flesh in strands, transferring the strands to a bowl. Use as a side dish (try mixing melted butter, garlic granules, and grated parmesan into the hot strands) or as the basis for other recipes.
    Using a fork to create the squash strands.

Video

Notes

  • Seasonings, especially salt, are just guidelines. Adjust to taste.
  • I microwave the squash briefly before baking it to slightly soften it, making it easier to cut.
  • Overcooked spaghetti squash can become mushy, so start checking after about 30 minutes. As soon as it can be easily pierced with a fork, pull it out of the oven.
  • Although they won't be as perfect as when they first came out of the oven, you can keep the cooked squash strands in an airtight container in the fridge for 3-4 days.  Reheat them in the microwave or in a 350°F oven. In fact, if your squash ends up mushy, spreading the strands evenly on a baking sheet and reheating them in a 350°F oven is a good way to improve their texture.

Nutrition

Serving: 1cup | Calories: 61kcal | Carbohydrates: 10g | Protein: 1g | Fat: 3g | Sodium: 183mg | Fiber: 2g | Sugar: 4g