Roasting spaghetti squash: Instructions for first-timers aka “How to get strings out of a squash”

By Jeanie Rose | Winter Squash

Apr 28

Roasted Spaghetti Squash at FreshBitesDaily.comFor many people, spaghetti squash is like a vegetable come from outer space. What in the world do you do with that thing? Roast it and use it once and you will be an expert. If you need a little help on that first time, here are the steps:

Roasting Spaghetti Squash

  1. Cut in half and remove seeds.
  2. Place skin side up on an oiled baking sheet.
  3. Oil the outsides of squash.
  4. Poke a couple holes in each half of the squash for steam to escape.
  5. Slow roast at 325 degrees until soft, 45-60 min.
  6. Cool enough to handle.
  7. Use a fork or two to pull up the shreds of squash and separate them — they don’t come right out of the oven “spaghetti-like.” You must fluff up the strands.

Every year more recipes are appearing online for using spaghetti squash. We have especially enjoyed the squash as the base for a warm salad.

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11 years ago

I loved spaghetti squash when I was doing a low-carb diet. Need to get back to that. And I just happen to have a couple small ones from the Farmers’ Market a few weeks back.

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