Servings:

4

Roasted spaghetti squash is our favorite way to enjoy this unique vegetable. From the outside, a spaghetti squash looks much like other winter squash: it's large, oblong, and has a thick skin. But the interior of this big yellow squash is transformed by cooking. The once-firm flesh becomes strands or ribbons, like a vegetable pasta.

We don't claim that roasted spaghetti squash tastes like regular pasta, but it is easy to make, low in calories and carbs, and high in fiber. The flavor is similar to other squash, a little milder and more floral than a butternut squash, and the texture is unique and so versatile. Toss it with olive oil, lemon juice, parsley, and cheese, then savor your new favorite healthy side dish.

What to Look for When Buying Spaghetti Squash

Spaghetti squash is available year round in most supermarkets, but like other winter squash, its peak season is from early fall through early winter.

When selecting a spaghetti squash squash to roast, look for a firm squash with no spots or other damage to its skin.
The squash should have no obvious smell.
On average, spaghetti squash weighs 3 to 3 1/2 pounds, but for this recipe, you need smaller squash weighing around 2 pounds.
If you're scaling up this recipe and roasting more than one squash at a time, be sure to select similarly sized squash so they will roast in the same amount of time.

Making Ahead and Storing

Roasted spaghetti squash can be made ahead and refrigerated in an airtight container for up to three days. Similarly, any leftovers will last up to three days stored in the refrigerator.

Ingredients

1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 tablespoon lemon juice
½ cup chopped fresh flat-leaf parsley
½ teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)

Directions

Preheat oven; prep pan and squash:

Preheat oven to 425°F. Line a rimmed baking sheet with parchment paper. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper.
Roast squash:

Place cut side down on lined baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
Cool then remove flesh from squash:

When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl.

Start at the outside of the squash and work inwards as you scrape the strands.
Toss with remaining ingredients and serve:

Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

Frequently Asked Questions:

Why is spaghetti squash roasted cut side down?

Unlike a butternut squash, a halved spaghetti squash is roasted cut side down because, although we are cooking it at high heat in the oven, aka roasting, we do not want the squash flesh to dry out or caramelize. Rather, we want to cook the spaghetti squash flesh while keeping it tender and moist; this is why the squash is roasted cut side down, to minimize drying out and browning the flesh.

Can you eat the skin of spaghetti squash?

We do not recommend eating the skin of spaghetti squash because it is dry and tough after roasting.

Should you keep spaghetti squash in the fridge or counter?

Whole spaghetti squash can be stored for up to two months in a cool, dry location like a pantry at around 55 to 60 degrees Fahrenheit. They do not like excessive cold, so uncooked squash will keep better stored this way than in the refrigerator. (You can keep them in the refrigerator, but they will spoil quicker.)