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Rolling Sauce

Roasted Spaghetti Squash (Oven Method)

The most flavorful way to cook spaghetti squash — halved, seasoned, and roasted cut-side down until the strands separate easily and the cut edge caramelizes slightly. Includes quick notes for microwave and Instant Pot methods.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4
Ingredients Method Notes

Ingredients
  

  • - 1 medium spaghetti squash 3–4 lbs
  • - 1 tablespoon olive oil
  • - ½ teaspoon kosher salt
  • - ¼ teaspoon black pepper

Method
 

  1. Preheat oven to 400°F. Line a baking sheet with parchment paper.
  2. Trim both ends off the squash. Stand upright and cut in half lengthwise from top to bottom. Scoop out the seeds and loose fibers with a large spoon.
  3. Brush the cut sides with olive oil. Season with salt and pepper.
  4. Place both halves cut-side DOWN on the prepared baking sheet.
  5. Roast for 35–45 minutes until the skin yields when pressed firmly and a fork slides through the flesh with no resistance.
  6. Remove from the oven and rest for 5 minutes. Flip cut-side up and use a fork to rake the flesh from the outer edge toward the center, separating into long strands.
  7. Serve immediately or use in your recipe of choice.

Notes

  • Microwave method: Cut in half lengthwise, remove seeds. Place cut-side down in a microwave-safe dish with ½ inch of water. Microwave on high for 8–12 minutes until fork-tender. Rest 5 minutes before shredding.
  • Instant Pot method: Add 1 cup water to the insert and place trivet inside. Set squash halves cut-side up on the trivet. Cook on high pressure for 7 minutes. Natural release for 5 minutes, then quick release. Rest and shred.
  • Storage: Shredded strands keep in an airtight container in the fridge for up to 5 days.
  • Longer strands tip: Cut the squash crosswise (across the equator) rather than lengthwise to produce longer, more spaghetti-like strands.