How to Roast a Spaghetti Squash Whole

whole roasted spaghetti squash on a half sheet pan

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How to Roast a Spaghetti Squash Whole

The easiest way to roast a spaghetti squash is to roast it whole. No need to worry about slicing it open while it’s rolling around on the cutting board. The strands come out perfectly tender every time. Cook the whole squash, scrape out the strands, and then use them in any recipe that calls for spaghetti squash.

Prep Time5

Cook Time40

Total Time45

Course: Side Dish

Keyword: easy vegetable side, how to, spaghetti squash, vegetable recipe, vegetable side dish, vegetarian

Servings:

Author: Jess Smith via Inquiring Chef

Cost: $6.00

Equipment

Sharp Knife
Baking Dish

Ingredients

1 spaghetti squash (3 to 4 pounds total; see note)

Instructions

Preheat the oven to 400° F.
Using a sharp knife, pierce the skin of the squash on all sides.
Place the squash in a casserole dish (you can line the dish with foil first to make clean-up easier).
Bake until deep golden brown on the outside and a knife inserted into the squash easily breaks through the skin and strands inside (you want it to easily slide all the way into the center of the squash. This should take 40 to 47 minutes for a 3-4 pound squash. (See note below for other sizes.)
Let the squash cool completely before slicing it in half through the center (not stem-to-stem, just through the skin). Carefully scrape out and discard the seeds. Then use a large fork to pull out the squash strands, gently teasing them apart. Use right away in any recipe that calls for spaghetti squash or store in an airtight container in the refrigerator for up to 3 days.

Notes

A 3-pound spaghetti squash should roast in 40 minutes. Add 7 minutes of cooking time for each additional pound.

Nutrition