Roasted Spaghetti Squash is the perfect side this fall. It is such a warm and delicious side that can go with almost anything you are serving. You can use the noodles as a replacement for pasta, or stuff the squash for something extra special.
If you haven’t really worked with Spaghetti Squash before, it can seem a little intimidating. But the truth is, like most things, once you learn how to do it, you will be amazed at how easy it can be.
The hardest part about prepping the spaghetti squash is slicing it open. Good news is, you have a trick for that. Once you cut off the stem of the squash, all you have to do is take your knife and cut a small slit in the center of the squash. Then take your knife and cut into the slit and go down towards the squash. If you are feeling like this doesn’t make sense, check out our Instagram Reel HERE or our TikTok HERE where you can see it in action.
Once you have the Spaghetti Squash sliced, you simply discard the seeds, season it with a little olive oil, salt and pepper and roast it in the oven on 375 for 45 minutes to an hour. How long it will take will depend on the side and ripeness, but you will know it’s done when you can easily push into the squash or pierce it with a fork.
Once you have roasted the squash, you have to decide how to serve it. To start you can absolutely eat it as is. If you just add a little extra olive oil and some sprinkles of salt and pepper, it’s perfect on its own. You can also bring it to life by adding some fresh ingredients. For example throw in some fresh herbs, or cut up tomato.
But if you want to make it more of a meal (which we totally suggest) you can make a stuffed Spaghetti Squash.
Our Tips for Stuffed Spaghetti Squash
There are many ways to stuff a Spaghetti Squash. Think of a loaded baked potato. The same idea applies here. The squash is the perfect canvass to make whatever you are in the mood for.
Our Marinara Stuffed Squash: (as seen in our Tiktok and Instagram) Simply top with marinara sauce, some shredded mozzarella, grated parmagiano, some diced red onions and parsley. Then you just broil it in the oven on high for 3-5 minutes until the cheese is golden.
Picadillo Stuffed Spaghetti Squash: You can take our Abuela’s Picadillo sprinkle your cheese of choice (go with something melty) and broil for 5-7 minutes in the middle rack until it is golden and bubbly. This also works with our Ropa Vieja
Veggie Stuffed Spaghetti Squash: You can also take your roasted squash and fill it with some veggies. You can use fresh tomato, broccoli, spinach, diced onions, and throw it into your squash. Mix it all around, sprinkle it with some cheese (mozzarella works perfectly) and broil it for 5-7 minutes. Absolutely delicious!
Roast Spaghetti SquashCourse: SidesCuisine: AmericanDifficulty: Easy
1 large spaghetti squash
4-6 tablespoons of Extra virgin olive oil
salt and freshly ground pepper
- Preheat the oven to 375 degrees.
- Place a damp paper towel under the cutting board to be sure it won’t slide.
With a very sharp knife cut the tip of the squash off.
- Then you want to cut the squash in half lengthwise. Pierce the center of the squash making a small slit continuing to go lengthwise. Quickly cut down and move the knife along the middle.
- Scoop out the seeds and the pulp around it. Discard.
- Line a sheet pan with parchment paper or a silpat liner. Place the two pieces of squash, cut side up on the pan and drizzle with oil all over and salt and pepper.
- Turn the squash cut side down. Add 3 tablespoons of water to the pan. Pop it in the oven and bake for 45 minutes to 60 minutes. When you can poke the squash with a small knife or fork easily it is ready.
- Take the squash out of the oven. Flip them over and use a fork to scrape the stringy squash out of the shell.
- You can serve as is, with a little olive oil and sprinkles of salt and pepper to finish or look above for some delicious Stuffed Spaghetti Squash ideas.