Plenty of people like to put all kinds of sauces on spaghetti squash, as if the strand-like flesh were pasta. I prefer roasted spaghetti squash relatively plain, with a bit of butter, salt, and pepper as it is here.
Note: Spaghetti squash are big. Most are at least 4 pounds, which will yield a solid 8 cups of cooked squash. Luckily, it freezes well after roasting, so just seal of extras and pop them in the freezer to use later!
Prep Time: 5 minutes
Cook Time: 1 hour
Total Time: 1 hour, 5 minutes
Yield: Makes about 8 cups
- 1 spaghetti squash
- Butter to taste (about 1 Tbsp. per serving)
- Salt to taste
- Freshly ground black pepper to taste
- Preheat oven to 375°F. Poke the spaghetti squash all over with a fork. Set the squash in a roasting pan or just on a piece of foil and bake until tender (you should be able to pierce it easily with a fork — since you just poked it all over when it was raw, you should be able to feel a definite difference!), at least an hour and up to 90 minutes (or even more if the squash is larger).
- Cut off stem end, cut squash in half lengthwise, and scoop out the seeds. Then use a fork to scrape the cooked spaghetti squash into strands.
- While still warm, top cooked spaghetti squash with a pat of butter and sprinkle with salt and pepper.