Perfectly Roasted Spaghetti Squash with Two Finishes

Name: Perfectly Roasted Spaghetti Squash with Two Finishes
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Yield: 4 servings
Cuisine: Canadian
Ingredients: 1 medium spaghetti squash (about 1.2 kg (2.6 lbs)); 2 tablespoons olive oil; 2 tablespoons unsalted butter; 3 cloves garlic (minced); 1/4 cup Parmesan cheese (grated); 1/4 teaspoon black pepper; 1 cup marinara sauce; 2 tablespoons fresh basil (chopped)

50 min 4 servings Easy

All Recipes

Learn to roast spaghetti squash for firm strands, not watery, with two flavourful finishes: garlic-Parmesan and marinara.

Prep

10 min

Cook

40 min

Total

50 min

Servings

Difficulty

Easy

Spaghetti squash is a versatile and healthy alternative to pasta, with its unique strand-like flesh that separates into spaghetti-like threads when cooked. Roasting spaghetti squash is a straightforward process, but the key to achieving perfect, firm strands lies in the method of preparation and cooking. By cutting the squash lengthwise and roasting it cut side down, moisture is retained, and the strands remain firm. This method also allows you to incorporate your favourite flavours easily, making it a delightful addition to any meal. Whether you prefer a simple garlic-Parmesan finish or a heartier marinara accompaniment, roasted spaghetti squash is sure to impress.

Instructions

Preheat the oven

Preheat your oven to 200°C (400°F).

Pro tip: Ensure the oven is fully preheated before adding the squash for even cooking.

Prepare the squash

Using a sharp knife, cut the spaghetti squash in half lengthwise. Scoop out the seeds and discard them.

Pro tip: A spoon can help remove the seeds more easily.

Season the squash

Brush the cut sides of the squash with olive oil and season with salt and pepper.

Pro tip: Use a brush to evenly distribute the oil.

Roast the squash

Place the squash halves cut side down on a baking sheet. Roast in the oven for 30-40 minutes until the flesh is tender and strands separate easily with a fork.

Pro tip: Check for doneness at 30 minutes to avoid overcooking.

Prepare the garlic-Parmesan finish

In a small saucepan, melt butter over medium heat. Add minced garlic and sauté until fragrant, about 1 minute.

Finish with garlic-Parmesan

Toss the roasted squash strands with the garlic butter and grated Parmesan. Season with black pepper to taste.

Pro tip: Serve immediately for best texture.

Prepare the marinara finish

Heat marinara sauce in a saucepan over medium heat until heated through.

Finish with marinara

Top the roasted squash strands with marinara and garnish with fresh basil.

Pro tip: Add a sprinkle of Parmesan if desired.

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Tips & Tricks

Use a sharp knife to safely cut the squash in half.
Roast cut side down for even cooking.
Check for doneness early to avoid overcooking.

Frequently Asked Questions

How long to cook spaghetti squash?

Roast spaghetti squash in the oven at 200°C (400°F) for 30-40 minutes.

What temperature to roast spaghetti squash?

Roast spaghetti squash at 200°C (400°F).

How to cut spaghetti squash?

Use a sharp knife to cut the squash in half lengthwise, then scoop out the seeds.

Why is my spaghetti squash watery?

Overcooking can cause wateriness. Check for doneness at 30 minutes to prevent this.

Can spaghetti squash be prepared ahead?

Yes, roast and store in the refrigerator for up to three days.

How many servings does one spaghetti squash make?

A medium spaghetti squash makes about 4 servings.

Serving Suggestions

Roasted spaghetti squash is not only nutritious but also incredibly versatile. For a simple meal, pair the garlic-Parmesan version with a green salad and crusty bread. The marinara finish can complement grilled chicken or meatballs beautifully. To make ahead, roast the squash, cool, and store the strands in an airtight container in the refrigerator for up to three days. Reheat gently in the microwave or on the stovetop to avoid overcooking.