Ingredients
For four side servings
- 1 medium spaghetti squash about 3 lb
- 1 tbsp olive oil
- 1/2 tsp kosher salt
- 1/4 tsp ground black pepper
Equipment
- Sturdy cutting board
- chef's knife
- Large spoon
- Rimmed baking sheet
- Parchment paper
- Measuring spoons
- Fork
- Oven mitts
- Oven
Instructions
Roast the squash
- Wash the whole spaghetti squash under running water and dry it with a clean towel.
- Heat the oven to 400°F (205°C). Line a rimmed baking sheet with parchment.
- Set the squash securely on a sturdy board. Carefully halve it lengthwise with a chef's knife, cutting around the hard stem rather than forcing through it. Scoop out seeds and loose seed fibers with a spoon.
- Rub the cut flesh with olive oil, salt, and pepper. Place cut-side down on the sheet. Roast about 35 to 50 minutes, until the flesh is just tender when pierced with a fork. Start checking at 35 minutes; avoid cooking until collapsed.
- Let cool 5 minutes, until safe to handle with oven mitts. Turn the halves over and rake the flesh gently with a fork to release strands. Serve warm.
Video
Notes
Estimated US dollar cost basis: 3-lb squash $3.00, olive oil $0.15, salt and pepper $0.05; about $3.20, rounded to $4. Prices vary.
Feelgoodfoodie's original video was uploaded September 2, 2026: https://www.youtube.com/watch?v=-wN5qWdKKmY. It demonstrates oven roasting along with microwave and stovetop options. Follow this card for the measured oven-roasted halves.
Squash size and wall thickness affect timing. Stop when the flesh separates with a fork and still has some texture. Refrigerate leftovers promptly and use within 3 days.
