How to Roast Spaghetti Squash at 400

Oven Roasted Spaghetti Squash

So Good are the words that come to mind when i think of spaghetti squash. I look forward to fall every year and love seeing these big orange winter squash show up at the market.

Spaghetti squash isn't widely grown or sold in large volumes, so it's not worth the effort to make them GMO-It's a win-win!

All you have to do is slice one in half, brush it with olive oil, sprinkle on a little seasoning, and roast it in the oven. It softens as it cooks, and the flesh pulls into long, pasta-like strands.

It's an easy low-carb option that works with just about anything. Dress it with plain butter and salt or marinara and meatballs.

Roast one ahead of time and you'll have quick meals ready for days.

How to Choose Squash at the Grocery Store

1. Depending on where you shop, the skin will be pale or bright yellow. It should feel hard and free from soft spots and dents or bruises.
2. Choose a medium-sized spaghetti squash, 3 to 5 pounds.
3. A good spaghetti squash will feel heavy for its size.
4. Tap the squash lightly. Ripe spaghetti squash will make a hollow sound, similar to tapping a watermelon.

When you get your squash home, store it in a cool, dry place away from direct sunlight. You can store it for several weeks.

Ingredients

1. Spaghetti squash
2. Olive oil, avocado oil, butter, or ghee.
3. Salt. Use clean sea salt, pink salt, or Celtic salt.
4. Freshly ground pepper

How To Roast Spaghetti Squash at 400 Degrees

• Preheat your oven to 400°F (200°C) with the rack set in the center of the oven.
• Rinse the outside of the squash with water to remove dust and debris. 
• Place the squash on a cutting board. With a sharp chef's knife, cut the squash in half lengthwise. 
• Scoop out the spaghetti squash seeds and loose fibers.
• Place the squash on a sheet pan covered with parchment paper.
• Season the cut squash halves with a little olive oil. Sprinkle salt, and freshly ground pepper over the flesh.
• Place the squash halves, cut side down, on the parchment paper. Pierce the skin of the squash with the tines of a fork several times.
• Place the pan in the center of the oven and set a timer for 30 minutes. Roast until fork tender and golden brown. 

Serving Suggestions

For a main course, figure one-half squash per person. Depending on the size of the squash, you can serve one squash to 4-6 people.

Spaghetti squash, Cucurbita pepo, can transform all your favorite Italian dishes. Try it in baked ziti or lasagna! Instead of pasta, use an equal amount of cooked squash and mix or layer with marinara sauce, ricotta cheese, and chopped vegetables.

My favorite topping is a big pat if Kerrygold butter and flaky sea salt.

For a sweet holiday dish, dress the squash with a tablespoon of butter, raisins, and a little cinnamon sugar right before putting it in the oven to roast.

Pair spaghetti squash with your favorite dishes like Seared NY Strip Steak, Roasted Mahi Mahi Fish FIllets, and Roasted Lemon Basil Chicken.

You can layer Blackened Shrimp with Butter Sauce over a bed of roasted spaghetti squash. The butter sauce seasons the squash and it tastes great!

Leftovers and Storage

Store leftovers in an airtight container for up to 3 days.

You can freeze leftovers in freezer-safe bags for up to two months.

FAQ

More Fall Vegetable Recipes

Visit How Long to Roast Vegetables at 400 Degrees for all of our roasted veggie recipes!

Try my Roasted Broccoli and Carrots, Terracotta Roasted Garlic, or a simple Roasted Sweet Potato and Arugula Salad.

Here are some more great recipes with fall flavors!

• Roasted Acorn Squash
• Baked Sweet Potato Cubes
• Oven Roasted Russet Potatoes with Garlic
• Whipped Sweet Potatoes
• Brown Sugar Cinnamon Sweet Potatoes
• Oven Roasted Cauliflower and Carrots
• Crispy Oven Roasted Broccoli and Garlic