Spaghetti squash is exactly what it sounds like — spaghetti that comes from squash! It’s one of our favorite pasta alternatives that’s a blank canvas for anything you want to add to it. Plus, it’s so easy to make!
We are huge pasta lovers here at The Stay at Home Chef household! While we love ourselves a hearty dish of tagliatelle, macaroni, or spaghetti, sometimes it feels good to nourish ourselves with something a bit lighter. When we discovered how easy it was to prepare baked spaghetti squash, we were instantly hooked! You only need 3 ingredients to make it, and then it acts as a base for all types of Italian-inspired recipes! Top it with a hearty marinara or a light pesto, or eat it as is with a bit of olive oil or butter. It’s up to you to get creative! Our favorite part of making this dish is scraping the strands of squash out of the shell once it’s cooked. It has the same look and texture as al dente spaghetti, which is where it gets its name! It takes just 5 minutes to prepare and under an hour to cook, making it the ultimate weeknight dinner idea — especially when you don’t feel like cooking!
How To Pick A Good Spaghetti Squash:
You can find this vegetable at the grocery store or your local farmer’s market. You’ll want to choose one that feels heavy and is free of mushy spots. You’ll know you’ve got a good one when the stem is rounded, dry, and firm, not soft. If it’s missing a stem or is cracked, skip it!
A Note On Cooking Time:
You’ll see on the recipe card below that your roasted spaghetti squash will take between 40-50 minutes to cook. Please note that each oven is different and therefore holds heat differently. Plus, each squash will vary in size. In order to know whether yours is perfectly cooked, take a fork and try to pull the spaghetti-like strands. When they come loose with ease and the texture is like al dente pasta, you’ll know it’s ready! It’s always preferred to undercook it and have to pop it back in the oven for a few more minutes than to overcook it and end up with a mushy mess.
Troubleshooting: Is There An Easy Way To Cut Squash?
Cutting a large, heavy squash can feel intimidating! Never fear! There is an easy way to cut it:
- Put a towel down on your cutting board so that it doesn’t roll around.
- Score the squash with a small knife, being careful not to place your fingers in the way of the knife.
- Turn the squash so that the stew is facing away from you.
- Slowly cut along your scoring line with a large knife.
- Once the knife is inside the squash you can press down with all of your weight to cut it!
Follow these instructions and you should be able to easily cut your squash. Remember: take your time and cut carefully.
Can I Roast Spaghetti Squash Seeds?
You absolutely can roast spaghetti squash seeds, exactly how you would roast (and eat) pumpkin seeds. They are a delicious snack, and a great way to use every part of your squash.
You can serve your baked spaghetti squash however you like! Enjoy it inside or outside the shell and with your topping of choice. Here are some ideas if you lack inspiration:
- Butter, garlic, and parmesan cheese
- Homemade marinara sauce
- Classic bolognese sauce
- Fire roasted spaghetti sauce
- Lemon and garlic
- Simple brown butter garlic sauce
- Alfredo sauce (you can use this recipe for it!)
Storage and Reheating Instructions:
You can store any leftover roasted spaghetti squash in an airtight container in the fridge for up to 5 days. When you’re ready to eat, reheat in the microwave at 30-second increments until it reaches your desired temperature.
If you like this recipe, you may be interested in these delicious main dish recipes to serve with your squash:
Watch the video below where Caytlin will walk you through every step of this recipe. Sometimes it helps to have a visual, and we’ve always got you covered with our cooking show. You can find the complete collection of recipes on YouTube, Facebook Watch, or our Facebook Page, or right here on our website with their corresponding recipes.