Oven Roasted Spaghetti Squash

4 servings
55 min

This Oven Roasted Spaghetti Squash recipe is simple to prepare, and the garlic herb butter takes it to next level delicious. A sprinkle of parmesan cheese is optional but definitely encouraged.

If you’ve never cooked with spaghetti squash, let me just say that it’s super easy. Yes, you can use it in place of noodles, but no, it doesn’t taste like noodles. It has a mild, slightly sweet taste and blends beautifully with so many different flavor combinations.


Yes, you can use cooked spaghetti squash for a lower carb option in place of the traditional noodles found in many recipes, but sometimes I like to let this versatile squash shine in its own right. I will often make this Herbed Garlic Butter Spaghetti Squash in place of potatoes or rice as a side dish with dinner.


Besides being tasty, spaghetti squash is also healthy for you. It’s high in fiber and antioxidants. It’s also low in both calories and carbs, making it a good choice for those looking to reduce carbs in their diets. Because of its mild flavor and noodle-like texture, this is also a kid friendly vegetable.

FAQS:

Can you overcook spaghetti squash?In short, yes. You don’t want your squash to turn mushy, so keep an eye on it. It’s difficult to give an exact cooking time, as squashes vary greatly in size. You’ll know your squash is ready when the outside shell begins to give slightly when you poke it, and the strands of flesh will easily separate when scraped from the skin with a fork.

What’s the best way to cook spaghetti squash?I believe roasting squash in the oven provides the best texture. Yes, it takes a little longer, but it is definitely worth the time. Often we are told to add water to the roasting pan, but this not only isn’t necessary, but it also tends to make the squash watery.

How do I store leftover spaghetti squash?Store leftover cooked squash in an airtight container in the refrigerator for up to five days. I don’trecommend freezing as this will make the squash soggy. To reheat, simply sauté lightly in a skillet.


HOW TO PREPARE SPAGHETTI SQUASH:

You will need these ingredients ⇧
  • Preheat oven to 375ºF.
  • Carefully cut the spaghetti squash in half lengthwise with a large chef’s knife. Scrape out the seeds with a spoon. Place the two halves, flesh side down, on a baking sheet lined with parchment paper. Bake for 40-45 minutes until softened. The flesh should easily scrape out when squash is done. The strands will look like small, individual strands of “pasta.”
  • Finely chop the fresh thyme.
  • While the squash is cooking, prepare the garlic herb butter. Heat a small saucepan over medium heat, and add four tablespoons of butter. Allow the butter to melt, then add the roasted garlic. Smash and whisk the garlic to incorporate it into the butter. Next, add the white wine and continue to simmer until slightly reduced, about five minutes. Finally, add the salt and pepper, lemon juice, and fresh thyme. Turn the heat to the lowest setting, and keep warm until the spaghetti squash is ready.
  • When the squash is finished roasting, carefully remove from the oven and allow to sit for a few minutes until the outside is cool enough to handle. Turn the squash over, and use a fork to scrape out the strands of squash. Add the squash to a large bowl, and pour the garlic herb butter over the strands. Toss to coat evenly.
  • If desired, return to one of the squash halves to serve, or simply serve out of the bowl. I like to add a sprinkle of parmesan cheese, but that is optional. Topping with a sprinkle of more fresh herbs is also a tasty and pretty addition.
Scoop seeds out of squash halfves.
Poke holes in top of squash.
Roast in oven for 40-45 minutes.
Finely chop fresh thyme.
Whisk roasted garlic into melted butter.
Add white wine and reduce slightly.
Pour in salt and pepper.
Squeeze in lemon juice.
Add fresh thyme.
Scrape out cooked strands of squash.
Add to a large bowl.
Pour in garlic herb butter.
Toss to evenly coat squash with butter mixture.



SERVING SUGGESTIONS FOR OVEN ROASTED SPAGHETTI SQUASH:

  • If you have any leftover spaghetti squash, try using it in these Spaghetti Squash Egg Muffins. They make a perfect grab and go breakfast. Spaghetti Squash is also delicious added to a Frittata.
  • Use spaghetti squash as the base for this delicious Chicken Parmesan or Turkey Meatballs with your favorite marinara sauce.
  • Looking for a lower carb lasagna? Try this Lasagna-Stuffed Spaghetti Squash from Kitchn.
  • You can also toss roasted spaghetti squash with pesto for a delicious side side dish to serve along any protein.

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INGREDIENT SUBSTITUTIONS:

  • Try being creative with your fresh herbs, and mix and match any of your favorites. Other herbs that pair well with spaghetti squash include: rosemary, sage, parsley, basil, chives, or grate in some fresh ginger.
  • Don’t have roasted garlic on hand? Substitute half the amount of fresh minced garlic.
  • Not into cooking with wine? Substitute a splash of apple cider vinegar or white wine vinegar (NOT the whole 1/4 cup).


RECIPE NOTES:

  • Roasted Garlic is simple to make. I almost always have some in the freezer to use in recipes like this.
  • You may have to adjust your cooking time based on the size of your squash. Just make sure to keep an eye on it.
  • Normally, I would brush the flesh side of the spaghetti squash with olive oil and sprinkle with salt and pepper before roasting, but since we’re adding a garlic herb butter at the end, I skipped this step.


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Oven Roasted Spaghetti Squash

Recipe details

  • 4  servings
  • Prep time: 10 Minutes Cook time: 45 Minutes Total time: 55 min
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Ingredients


  • 1 medium spaghetti squash
  • 4 tablespoons butter (unsalted)
  • 1 tablespoon roasted garlic
  • 1/4 cup white wine (I used Sauvignon Blanc.)
  • 1/2 lemon, juiced
  • 1/2 teaspoon Himalayan pink salt
  • 1/2 teaspoon black pepper
  • 1 tablespoon fresh thyme, finely chopped
  • 1/4 cup parmesan cheese, optional

Instructions


Preheat oven to 375ºF.
Carefully cut the spaghetti squash in half lengthwise with a large chef’s knife. Scrape out the seeds with a spoon. Place the two halves, flesh side down, on a baking sheet lined with parchment paper. Poke small holes in the skin of the squash. Bake for 40-45 minutes until softened. The flesh should easily scrape out when squash is done. The strands will look like small, individual strands of “pasta.”
Finely chop the fresh thyme.
While the squash is cooking, prepare the garlic herb butter. Heat a small saucepan over medium heat, and add 4 tablespoons of butter. Allow the butter to melt, then add the roasted garlic. Smash and whisk the garlic to incorporate it into the butter. Next, add the white wine and continue to simmer until slightly reduced, about 5 minutes. Finally, add the salt and pepper, lemon juice, and fresh thyme. Turn the heat to the lowest setting, and keep warm until the spaghetti squash is ready.
When the squash is finished roasting, carefully remove from the oven and allow to sit for a few minutes until the outside is cool enough to handle. Turn the squash over, and use a fork to scrape out the strands of squash. Add the squash to a large bowl, and pour the garlic herb butter over the strands. Toss to coat evenly.
If desired, return to one of the squash halves to serve, or simply serve out of the bowl. I like to add a sprinkle of parmesan cheese, but that is optional. Topping with a sprinkle of more fresh herbs is also a tasty and pretty addition.

Tips

  • You may have to adjust your cooking time based on the size of your squash. Just make sure to keep an eye on it.
  • Try being creative with your fresh herbs, and mix and match any of your favorites. Other herbs that pair well with spaghetti squash include: rosemary, sage, parsley, basil, chives, or grate in some fresh ginger.
  • Don’t have roasted garlic on hand? Substitute half the amount of fresh minced garlic.
  • Not into cooking with wine? Substitute a splash of apple cider vinegar or white wine vinegar (NOT the whole 1/4 cup).

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