I recently made a great discovery: my kids love roasted spaghetti squash. I mean really LOVE it. They even like roasted spaghetti squash more than they like regular pasta. I never would have guessed that would be the case.
My 8 year old likes it so much that I decided to try batch cooking spaghetti squash, so I would have enough to last all week. I roasted 3 medium spaghetti squash. We had some for dinner and then I refrigerated the leftovers and made another discovery: roasted spaghetti squash holds up much better than cooked spaghetti noodles. It doesn’t dry out or become mushy; it retains it’s natural texture which means I received no complaints from my 8 year old when feeding him 4 day old spaghetti squash.
How to Cut a Spaghetti Squash
How to Roast Spaghetti Squash
It takes the same amount of time to roast 2 0r 3 spaghetti squash as it does to cook one, so if your family enjoys spaghetti squash consider batch cooking several spaghetti squash at once to use in recipes throughout the week.
Prep-Ahead Tip: Since spaghetti squash keeps well, you can cook it in advance and store it in a lidded container in the refrigerator for 3 – 5 days.
Ingredients:
- medium spaghetti squash (3 1/2 – 5 pounds)
- olive oil
Directions:
Preheat oven to 400 degrees.
Cut the top off the spaghetti squash.
Then place the cut side down and cut the squash in half.
Scoop the seeds out of the inside of the spaghetti squash. (Save the seeds you can roast them using these instructions.)
Brush the squash flesh with olive oil and place it cut-side down on a baking pan.
Place the baking pans in the oven and roast for 30 – 40 minutes or until a fork easily punctures the squash.
Use fork tines to loosen and remove squash “noodles”.
Top your spaghetti squash with homemade spaghetti sauce, pesto sauce, or Alfredo sauce.
Printable Roasted Spaghetti Squash Recipe
How to Roast Spaghetti Squash
Ingredients
- medium spaghetti squash 3 1/2 - 5 pounds
- olive oil
Instructions
- Preheat oven to 400 degrees.
- Cut the top off the spaghetti squash.
- Then place the cut side down and cut the squash in half.
- Scoop the seeds out of the inside of the spaghetti squash. (Save the seeds you can roast them using these instructions.)
- Brush the squash flesh with olive oil and place it cut-side down on a baking pan.
- Place the baking pans in the oven and roast for 30 minutes or until a fork easily punctures the squash.
- Use a fork to loosen and remove squash "noodles".
More Spaghetti Squash Recipes
Italian Baked Spaghetti Squash
Jalapeno Popper Spaghetti Squash
Orange Ginger Sir-Fry over Spaghetti Squash Noodles
How to Cook Spaghetti Squash in a Microwave
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Alea Milham says
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