Prep time: 15 minutes
Cooking time: 40 minutes
Serves: 4
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Ingredients for Roasted Spaghetti Squash
- 2 medium spaghetti squash
- 3 T. extra virgin olive oil
- ½ t. garlic powder
- Sea salt & black pepper, to taste
- ¼ c. unsalted butter, melted
- ¼ c. Parmesan cheese, freshly grated
- 2 T. fresh parsley, chopped
Supplies Used
- Sharp Knife
- Cheese Grater
- Cutting Board
- Basting Brush
- Large Rimmed Baking Sheet
- Parchment Paper or a Silpat™ Baking Mat
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Spaghetti Squash: How to Cook
#1. Place the top oven rack in the center position and preheat the oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
#2. Place your spaghetti squash on a cutting board and trim its top and bottom off to create a flat surface. Set the squash upright and slice down the middle with a sharp knife. Be very careful!
Scoop out the pulp and seeds with a spoon without piercing through the squash. Reserve seeds and set them aside to toast later, if desired.
#3. Brush the edges and inside of each squash half with a little olive oil. Sprinkle each half with the garlic powder and season with a teaspoon of salt and black pepper, to taste.
#4. Place the squash halves down on the prepared baking sheet. The cooking time is approximately 40 minutes—place in the pre-heated oven for 40 minutes, or until the squash is fork-tender.
#5. Remove the squash boats from the oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create long strands of spaghetti noodle-like strands, leaving the shredded spaghetti strands inside the squash shells.
#6. Drizzle the melted butter over the stringy texture and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown.
#7. Remove from the oven and serve your squash spaghetti noodles immediately with some freshly chopped parsley sprinkled on top. Enjoy!
More Recipes to Try
If you’ve enjoyed this Spaghetti Squash recipe, I highly recommend trying these other meatless recipes:
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How to Cook Roasted Spaghetti Squash
Ingredients
- 2 medium spaghetti squash
- 3 T. extra virgin olive oil
- 1/2 t. garlic powder
- Sea salt & black pepper (to taste)
- 1/4 c. unsalted butter , melted
- 1/4 c. Parmesan cheese , freshly grated
- 2 T. fresh parsley , chopped
Instructions
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
- Place your spaghetti squash on a cutting board and trim its top and bottom off to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Be very careful!
- Brush the edges and inside of each squash half with olive oil.Sprinkle each half with the garlic powder and season with a teaspoon salt and black pepper, to taste.
- Place the squash halves down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is fork tender.
- Remove the squash boats from the oven and cool for several minutes.Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create long strands of spaghetti noodle-like strands, leaving the shredded spaghetti strands inside the squash shells.
- Drizzle the melted butter over the stringy texture and top each with some Parmesan cheese.Place back into the oven until the cheese is melted and starts to brown.
- Remove from the oven and serve your squash spaghetti noodles immediately with some freshly chopped parsley sprinkled on top.
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