Spaghetti Squash
Ingredients
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- 3 pounds spaghetti squash – halved lengthwise and seeded (~1.5 medium spaghetti squashes)
- 2 tbsp olive oil
- 3/4 tsp kosher salt
- 1/4 tsp black pepper – freshly ground
- 2 tbsp fresh parsley – chopped
- parmesan cheese – finely grated (for serving)
- red pepper flakes – to sprinkle (for serving)
Instructions
1. Heat the oven to 400°F. Line a rimmed baking sheet with parchment for easy cleanup.
2. Halve the spaghetti squash lengthwise and scoop out the seeds with a spoon.
3. Rub the cut sides with olive oil and season evenly with the kosher salt and black pepper. Place the halves cut-side down on the baking sheet.
4. Roast until the skin yields easily to a knife and the flesh separates into strands when scraped with a fork, 40–50 minutes depending on size.
5. Flip the halves cut-side up and let rest 5–10 minutes to release steam, then use a fork to scrape the flesh into long strands in the shell or into a bowl.
6. Toss the warm strands with the fresh parsley. Serve hot with parmesan cheese and red pepper flakes (for serving).
Spaghetti squash is a winter squash whose flesh naturally pulls into long, noodle-like strands when cooked. Roasting concentrates its mild, slightly sweet flavor and keeps the strands pleasantly tender with a bit of bite. It’s versatile on the plate: delicious simply seasoned as a side, or used as a light base under sauces and sautéed vegetables.
Though grown widely in North America today, spaghetti squash gained broad popularity in the late 20th century as cooks explored lower-starch alternatives to pasta. It likely reached the United States via seed trade and breeding programs that emphasized its unique strand-forming texture. Over time it has become a staple in American home kitchens, celebrated for its simplicity, adaptability, and compatibility with both Italian-inflected and broader Mediterranean flavors.