Perfect Roasted Spaghetti Squash Recipe
This is the best way to roast spaghetti squash if you want perfect noodles. The noodles will be perfectly cooked, not watery and you wont have to fight with them for the perfect noodle texture.
Ingredients
- 1 large spaghetti squash
- Olive oil or avocado oil spray
- Kosher salt and pepper
Instructions
- 1
Preheat the oven to 400˚F. Line a baking sheet with parchment paper.
- 2
Using a large sharp knife, cut the squash widthwise, into rings about 1-1½ inch thick. Discard the ends. Using a spoon, scoop the seeds out of the centre of the rings.
- 3
Spray the parchment paper with olive oil or avocado oil. Sprinkle the tops with salt and pepper and spray the tops of the rings.
- 4
Bake for 40 minutes, flipping halfway. Remove from the oven and let cool for 5-10 minutes.
- 5
With one hand, elevate the rings a little and using a fork in the other hand, break up the squash strands, they will fall loose easily onto the parchment. Repeat with all the rings.
- 6
Scoop all the strands up into a small baking dish and reheat as necessary. Serves 2-4
Tips & Storage
- How to Store
- Store leftovers in an airtight container in the refrigerator for up to 3-4 days. Reheat gently to preserve texture and flavor.
- Can I Freeze This?
- Most main dishes freeze well for up to 3 months. Cool completely before freezing, and thaw overnight in the refrigerator.
- Meal Prep Tip
- Double the recipe and freeze half for a future weeknight dinner. It saves time and ensures you always have a homemade meal ready.
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Frequently Asked Questions
How do I make Perfect Roasted Spaghetti Squash?
This Perfect Roasted Spaghetti Squash recipe by Carolyn Cohen includes step-by-step instructions that are easy to follow. You'll need 3 ingredients and the recipe is designed for home cooks of all skill levels.
Can I make this perfect roasted spaghetti squash ahead of time?
Yes! This recipe stores well in the refrigerator for 3-4 days and can be frozen for up to 3 months. Reheat gently before serving.