Growing Greener Every Day

Whole Roasted Spaghetti Squash
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Whole Roasted Spaghetti Squash

Home Greener Home Whole Roasted Spaghetti Squash

I like to use spaghetti squash as a low carb replacement for pasta a couple of times a month. There are numerous ways to prepare it; my favorite is to simply roast it whole in the oven. You have to be careful to puncture it to avoid explosion (seriously!) and use caution when slicing it open since it’s HOT, but overall I find it to be the easiest way since the squash is much easier to cut after than before cooking.

Spaghetti squash is harvested in the early Fall and when stored in cool temperatures keeps for months. Look for an oblong shape and firm, creamy-yellow colored shell with no soft spots. These guys are funny – they feel heavier than they look.



Preheat oven to 375 degrees. Use a knife, fork, or skewer (my favorite) to pierce the spaghetti squash about a dozen times allowing it to vent as it cooks.



Bake for 40-60 minutes, rotating mid way through the cooking process (I tend to do 25 minutes on each side and like to see some slight browning, though I’d recommend less than pictured).



Remove from oven and allowing cooling before slicing open – careful, it’s still hot!



Remove seeds and pulp using a spoon – those are not edible like the strands of the squash you leave behind.



Scrape out your “spaghetti” using a fork.



Prepare the dish as you would your favorite pasta – a simple sauce will do! Lately I’ve prepared a topping of onion, baby bella mushrooms, zucchini, and a couple of crushed garlic cloves sautéed in butter to top my squash. I sprinkle on a bit of parmesan cheese and I have a hearty meal, that for me, is “Plan Friendly”.

New Squash Pic

In addition to simply adorning it with sauces and sautéed veggies I like to get more creative, especially when I have left over spaghetti squash to work with.  One recipe I tried recently and enjoyed was with mushrooms and parmesan.  I also like to make baked dishes like carbonara, though I omit the meat and have experimented replacing ricotta with soft goat cheese due to dietary reactions (and using sheep’s milk pecorino for the same reason).  How do you like your spaghetti squash? We’d love to try some more recipes – Let us know in the comments!



  • Abbie says:

    Yum! I always cut it before roasting (or get my husband to do it because it’s so difficult!). I’m going to try it this way next time! Do you have any home made sauce recipes to share?

    • Hi Abbie! Lately I like to simply make it a bit creamy with a little goat cheese – After I roast the spaghetti squash and it’s cooling I like to sauté my favorite veggies in olive oil and spices, then add those veggies and stir in a little (or more…!) goat cheese. The olive oil, seasoning, and cheese coat the mixture nicely. This is also a really easy way to prepare leftovers or if you’re like me and like to prep spaghetti squash for easy weekday meals. Enjoy!

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