Roasted Spaghetti Squash

4.89 from 9 votes

Roasted Spaghetti Squash

There's a hard way and an easy way to roast spaghetti squash. Here's the easiest way to get buttery roasted strands of squash on your table fast.

Prep Time10

Cook Time45

Total Time55

Course: Dinner, Lunch, Side Dish

Cuisine: American

Total Cost: ($1.51 recipe / $0.37 serving)

Servings:

Calories: 156kcal

Author: Monti Carlo

Equipment

Enamelware Sheet Pan

Ingredients

1 spaghetti squash, (approx. 1.3 lbs) $1.05
1 Tbsp olive oil $0.15
1/2 tsp salt $0.01
2 Tbsp salted butter $0.30

Instructions

Place a rack in the center of your oven and preheat it to 400°F. Line a sheet pan with parchment. Place a dish towel on your cutting board to stabilize the squash, and then trim off 1/4 inch from both ends.
Place the cut bottom of the squash on your cutting board with the stem side facing up. Cut down the center of the squash, from the top to the bottom.
Use a soup spoon to scrape out all of the seeds in the cavity of the squash. If you wish, reserve them for roasting.
Brush olive oil on both halves of the squash and sprinkle salt on them.
Place the halves cut side down on the sheet pan. Roast your squash for 30 to 45 minutes or until a fork easily pierces the skin.*
Allow the squash to cool until it's comfortable to hold. Use a fork to scrape the squash halves in one direction, creating spaghetti-like strands.
Dress with butter and serve.

See how we calculate recipe costs here.

Notes

*Cooking time will vary depending on the size of the squash.

Nutrition

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