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Roasted Spaghetti Squash


Roasted Spaghetti Squash

Roasted Spaghetti Squash

Photo © Molly Watson

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


  1. 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).
  2. 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.
  3. While still warm, top cooked spaghetti squash with a pat of butter and sprinkle with salt and pepper.

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