Roasted Spaghetti Squash
A safe and foolproof technique for prepping and roasting spaghetti squash into tender, noodle-like strands. Cutting the squash crosswise into thick rings makes slicing easier and ensures even cooking throughout.
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🍳 Cooking Flow
Trim both ends and slice squash crosswise into rings. → Scrape out the seeds and fibrous core with a spoon. → Place on a parchment-lined sheet, coat with olive oil, and season with salt. → Roast at 400°F until tender and shred into strands with a fork.
Cooking Steps
Brief Cooking Order
Trim both ends and slice squash crosswise into rings. → Scrape out the seeds and fibrous core with a spoon. → Place on a parchment-lined sheet, coat with olive oil, and season with salt. → Roast at 400°F until tender and shred into strands with a fork.
Introduction
A safe and foolproof technique for prepping and roasting spaghetti squash into tender, noodle-like strands. Cutting the squash crosswise into thick rings makes slicing easier and ensures even cooking throughout.
Step 1
Carefully trim a thin slice off both ends of the spaghetti squash to create flat, stable surfaces.
Step 2
Carefully slice the squash crosswise into three relatively even ring sections, keeping hands well away from the knife.
Step 3
Use a spoon to scoop and scrape out the seeds and fibrous pulp from the center of each ring.
Step 4
Transfer the squash rings onto a parchment-lined baking sheet, coat thoroughly with olive oil, and season generously with salt.
Step 5
Roast in a preheated 400°F oven until tender enough to pull apart into spaghetti-like strands using a fork.
Ingredients List
Important Notes
The outer skin of spaghetti squash is extremely tough; apply gentle pressure until the knife blade pierces through, and keep fingers well clear of the cutting path.
Cutting the squash into thick rounds rather than halving lengthwise makes it much easier to cut and results in longer strands.
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