Super simple process taking place: cut the squash in half, scoop out the seeds, brush the inside with good wholesome olive oil, sprinkle with sea salt and some red pepper flakes and let it roast away for one hour or so, cut side up.
I like mine with a little attitude, hence the red pepper flakes, and also a little bit extra cooked so it gets nicely golden brown on top. You can throw it under the broiler for a couple of minutes to get a little caramelization going on top.
I’ve experimented with cooking spaghetti squash a couple of different ways and I can tell you beyond a reasonable doubt that roasting it is the tastiest route. Do let me know If you adventure into some other incredibly delicious process this winter, mama wants to know 🙂
Favorite serving ideas:
- sautéed chanterelle mushrooms and crispy sage
- tossed with basil pesto and marinated artichokes
- sauce it up with arrabiata or marinara sauce
- shape into little nests like breakfast hash browns and crisp up in a cast iron skillet
- vegan sausage and kale
- tossed with lemon, garlic and olive oil
- roasted vegetables
- loaded with peperonata
- vegetarian mushroom bolognese
- add to soups
Note worthy:
Keeps in the fridge for up to a week and also freezes well. You might want to cook a few squashes ahead of time, portion and freeze for later.
An easy guide on how to roast spaghetti squash in the oven, turn it into lovely angel hair noodles to use instead of pasta for a wintery gluten free dinner
- 2 spaghetti squash large
- 3 tbsp extra virgin olive oil + more as needed
- 1 tsp sea salt + more to taste
- 1 1 /2 tsp red pepper flakes
- Preheat your oven to 400”F
Cut the squash lengthwise in half. Using a spoon ( a grapefruit spoon works amazing) scoop out all the seeds and reserve for roasting.
Place the squash halves on a baking tray cut side up. Brush each one with olive oil and sprinkle with sea salt and red pepper flakes all over the top.
- Roast in the preheated oven for 45 minutes to 1 hour, depending on your likeness.
Remove the squash from the oven and allow it to cool. Once cool enough to handle use a fork and shred the flesh onto a tray while holding the squash horizontally, this way nice long spaghetti-like noodles will form.
You’ll Also Love:
Roasted Acorn Squash
Autumn Salad
Butternut Squash Apple Soup
Sabrina @ Dinner, then Dessert
October 11, 2015 at 11:33 pmI need you to make them magically turn into noodles! Haha.. I actually add these to angelhair 1:3 ratio pasta to spaghetti squash so I can feel like I am still getting real pasta! Love your cooking method!
Florentina
October 12, 2015 at 10:25 amThat is brilliant! I am so doing that this week and just toss them in a fresh tomato basil garlic sauce, my favorite !
J at A Hot Southern Mess
October 12, 2015 at 6:11 amI love spaghetti squash! We cook it at least once a week. What a good idea to make more and store it in the fridge. i am also going to try it with the red pepper flakes! Yum!
Florentina
October 12, 2015 at 10:24 amYou do ? I need to do it more often myself, but this time I’ll roast like 4 at a time.haha!
Katalina @ Peas & Peonies
October 12, 2015 at 8:55 pmI love spaghetti squash, sometimes I just eat it plain with walnuts and honey, well thats not plain anymore lol 🙂 but my point is, that its so good, it doesnt even need many toppings to be delicious!
Florentina
October 12, 2015 at 9:16 pmI have never thought of drizzling it with honey. Whaat ? I’m doing this!
Andrea
September 22, 2017 at 4:21 pmMy absolute favorite spaghetti Squash recipe, using the shells a stir bowls isn’t brilliant, everyone love doesn’t it. I made roasted veggies and quinoa to go with.