Roasted Spaghetti Squash
- 45 min
- Serves 4
- 3 ingredients
15 minutes to prep, 30 to cook. Roasted spaghetti squash makes a light, healthy side dish. The squash is seasoned simply with olive oil and salt, then roasted until its flesh separates into buttery, noodle‑like strands that pair well with any main course.
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Method
Preheat the oven to 400°F (400°F).
Cut a small amount off the ends of the spaghetti squash and slice it into three relatively even sections.
Kitchen notes · Added by ReelsMeals: Use a sharp chef's knife for stability.
Use a spoon to scrape out all the seeds from each section.
Kitchen notes · Added by ReelsMeals: A grapefruit spoon works well for scraping.
Transfer the squash sections onto a parchment‑lined sheet pan.
Coat the squash with olive oil and sprinkle generously with salt.
Kitchen notes · Added by ReelsMeals: Squash pieces are evenly coated and glistening.
Roast for about 30 minutes, or until the flesh is tender enough to pull into spaghetti‑like strands.
Kitchen notes · Added by ReelsMeals: Flesh yields easily when pierced with a fork.
Remove from the oven and let cool for a few minutes before using a fork to scrape the flesh into noodle‑like strands.
Kitchen notes · Added by ReelsMeals: Strands separate cleanly with a fork. Work from the outer edge inward.
Tips while you cook
- Remove seeds before oil
- Scrape out all seeds after slicing the squash and before coating with olive oil.
- Cool briefly before shredding
- Let the roasted squash cool for a few minutes before using a fork to pull the flesh into strands.
Notes from ReelsMeals, based on this recipe's ingredients, times and method. They are not the creator's instructions.
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The recipe comes from Food Wishes’s YouTube video. ReelsMeals wrote it down from the caption and the voiceover. Check the original if something looks off, and for anything about allergens.
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