roasted spaghetti squash

Put a healthy spin on a hearty pasta dish with WomansDay.com's Roasted Spaghetti Squash, Tomatoes & Zucchini Recipe. For more healthy Recipes head over to WomansDay.com.

Roasted Spaghetti Squash, Tomatoes and Zucchini

pt. cherry or grape tomatoes

olive oil

garlic

spaghetti squash

zucchini

salt and pepper

grated Parmesan (optional)

Roasted Spaghetti Squash with mushrooms, garlic and sage- a flavorful and healthy low-carb meal that feels like a comforting pasta dish! Perfect for fall! Keep it vegan or add grated Romano cheese!

Roasted Spaghetti Squash with mushrooms, garlic and sage

spaghetti squash (about 2 lbs)

Tablespoon butter

mushrooms

4-6 garlic cloves, finely chopped

Tablespoons fresh torn sage

nutmeg

Romano cheese (or Parmesan) OPTIONAL

drizzle truffle oil –

pine nuts – optional but delicious!

Cut spaghetti squash in half (either way) and place open side down on a parchment lined baking sheet. Bake 40 minutes-50 minutes &#8211; or microwave for 12 minutes.

While squash is baking, heat oil and butter in a large skillet over medium high heat. Sauté onions until just tender about 2-3 minutes. Add mushrooms , turn heat to medium and saute until they begin to release their liquid,about 5-7 minutes. Add garlic and sage and continue cooking until mushrooms brown, about 4 minutes. Season generously with salt and pepper and nutmeg.

Check squash, by piercing with the tip of a sharp knife to see if it&#8217;s done.

When tender, take out of the oven, turn over and let it cool slightly until cool enough to handle, then scoop out seeds. Scoop out the spaghetti squash into the saute pan with the mushrooms and stir to incorporate. Taste for salt, and add more if necessary. Stir in most of grated cheese, saving some for garnish. Place in a serving bowl, top with remaining cheese and a drizzle of truffle oil and sprinkling of pine nuts.

OMG...This was delicious!  I threw in ground beef for my husband.  This is going in my recipe box.

YUM! Was inspired to make this for lunch today. I made a few modifications to cut down on calories: did not use any butter, olive oil, cheese or pine nuts. Instead I added a hefty amount of spinach, used 1/2 tbsp truffle oil, and added 1/8 cup crushed walnuts in the whole thing. I plugged the ingredients into MyFitnessPal and it ended up being only 172 calories per serving (2 1/2 cups)! It was pretty filling to. Will definitely be making again &amp; might double next time! Makes for a really great light lunch or dinner.

I Just made this vegan style with nutritional yeast for the cheese, and this dish is amazing!!! It’s the perfect fall/winter meal. Definitely making this again.

I made this is dish last night. I put my own spin on it adding additional veggies and herbs. This was my first time preparing this dish and it was an awesome selection. I will totally have this many more times :) Thanks soooo much... 

what did I do different?

I placed the olive oil and butter in the pan added onions, red and yellow peppers allowed then to get a nice browning then I added fresh basil, rosemary, oregano, blended that in. then I added mushrooms and garlic the aroma was amazing then I added chopped spinach finally adding the squash... awesome

Simple and delicious! Love the sage, it adds a nice touch.

I was going to make this as a side for dinner last night as I already had ground turkey out but I decided to add the turkey to it and make it the main dish. I served it with a kale salad. It was delicious. I didn’t have truffle oil and pine nuts on hand but will add them next time and leave out the turkey. We’re trying to incorporate more veggies, less meat into our diet. I have tried half a dozen of your recipes and they’ve all been good. I appreciate that you provide the nutritional data as well on your recipes.

So good! I made it as is with baby spinach added at the end. If anything - mine had *too much* flavor but I think I did it on the garlic, sage and nutmeg so will use less next time. Thank you for a great vegan option!

Fantastic!   I added tons of spinach, toasted walnuts and didn’t have any sage so left that out.  The truffle oil and some Maldon salt were the finishing touches that made this dish so incredibly delicious!

You can make this your main dish by adding protein like chicken or ham or as a side dish!

Creamy Garlic Spaghetti Squash Recipe

Tbsp Butter

Med Shallot, minced

Garlic Cloves, minced

Shredded Parmesan Cheese

Tbsp Fresh Basil, chopped

Salt

tsp Fresh Cracked Pepper

Preheat oven to 400 degrees

Cut ends off and slice squash lengthwise, removing...

Cut ends off and slice squash lengthwise, removing seeds.  Place on a baking sheet and drizzle with olive oil, then season with salt and pepper.  Bake for approximately 1 hour or until a fork glides smoothly into the squash.  Remove from oven and let cool.  When cooled, shred the spaghetti squash and set aside.

In a skillet on medium heat, add butter...

In a skillet on medium heat, add butter and remaining olive oil.

Add shallots, sauteing until translucent, about 5-7 minutes...

Add shallots, sauteing until translucent, about 5-7 minutes - make sure they don't burn.

Add the garlic and saute for about 30...

Add the garlic and saute for about 30 seconds.

Add the broth and heat through.

Add the heavy cream.

Add the cheese continuing to stir until cheese...

Add the cheese continuing to stir until cheese melts and begins to thicken.

Add the shredded spaghetti squash.

Mix and simmer until all of the cream...

Mix and simmer until all of the cream is incorporated and the squash is heated through.  Stir in fresh basil.

Top with more shredded cheese and serve!

Here's the right way to make roasted spaghetti squash in the oven! This method makes long, luxurious spaghetti "noodles".

Roasted Spaghetti Squash (the Right Way!)

spaghetti squash (2-3 pounds)

Kosher salt and fresh ground pepper

Preheat the oven to 400 degrees Farenheit.

Using a small sharp paring knife, cut the spaghetti squash around the middle width-wise (not lengthwise!). To cut, pierce the knife into the squash and swing down, making small slices around the squash until it breaks in half. Use the knife to cut around the seeds, and then scoop them out with a spoon.

Rub inside with the olive oil. Place the halves on baking sheet cut side up, and roast 40 to 55 minutes (depending on the size and freshness of the squash), until tender all the way through when pierced with a fork.

Allow the squash to cool slightly, then use a fork to scrape out the squash into “spaghetti” strands. Place the noodles in a colander or strainer and rest for 10 minutes to remove any extra moisture.

Season with salt and pepper, or use in our Spaghetti Squash Spaghetti or Pesto Spaghetti Squash.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1570835092/q8b8p0xu2qps1uje3iho.mp4

Here’s the right way to make roasted spaghetti squash in the oven! This method makes long, luxurious spaghetti “noodles”.

Roasted Spaghetti Squash is so versatile and easy to make! Here is a basic recipe.

Roasted Spaghetti Squash

salt and fresh pepper (to taste)

Preheat oven to 350°F.

Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon.

Place on a baking sheet, cut side up and sprinkle with salt and pepper.

Bake at 350° about 1 hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes.

Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands.

Place in a serving dish and serve hot.

This recipe for How to Cook Spaghetti Squash is a faster method for cooking Spaghetti Squash that yields long strands making a perfect low carb healthy substitute for pasta.  Versatile, highly nutritious and easy to cook!

How to Roast Spaghetti Squash

salt & pepper

Cut the spaghetti squash into 1 inch widthwise slices with a sharp chef&#8217;s knife. (If your knife is not wanting to go through the shell, make a few small incisions with a paring knife in a circle around the exterior of the squash shell, then with a chef&#8217;s knife follow the knife nicks.  This will make it easier to break through the shell and cut a straight line.). Scoop out the seeds and inner strands with a spoon.

Brush both sides of the squash rings with olive oil and sprinkle with salt and pepper.  Layout on a baking sheet with parchment paper.  Place in the oven for 15 minutes.  Flip the squash rings over and bake for 15 minutes more.  Or until softened enough to fork apart.

While still on the tray, pick the squash with a fork, separating the strands out from the peel.

I'm excited to try this method as I eat a lot of spaghetti squash -- usually covered with your Carrot Miso Sauce (which is divine) and roasted vegetables.

I’m not gonna lie, cutting through the tough shell was challenging but your suggestion was helpful. The results were supreme and my family loved the squash in place of pasta. We paired it with my husband’s marinara. Voila! Dinner was served.

So much easier, and faster, than cooking the squash in halves. Thank you for posting such a great time-saver!

There&#39;s a hard way and an easy way to roast spaghetti squash. Here&#39;s the easiest way to get buttery roasted strands of squash on your table fast.

spaghetti squash, (approx. 1.3 lbs) (1.05)

olive oil (0.15)

salt (0.01)

Tbsp salted butter (0.30)

Place a rack in the center of your oven and preheat it to 400°F. Line a sheet pan with parchment. Place a dish towel on your cutting board to stabilize the squash, and then trim off 1/4 inch from both ends.

Place the cut bottom of the squash on your cutting board with the stem side facing up. Cut down the center of the squash, from the top to the bottom.

Use a soup spoon to scrape out all of the seeds in the cavity of the squash. If you wish, reserve them for roasting.

Brush olive oil on both halves of the squash and sprinkle salt on them.

Place the halves cut side down on the sheet pan. Roast your squash for 30 to 45 minutes or until a fork easily pierces the skin.*

Allow the squash to cool until it&#39;s comfortable to hold. Use a fork to scrape the squash halves in one direction, creating spaghetti-like strands.

Dress with butter and serve.

An easy method for roasting spaghetti squash to get the BEST spaghetti squash noodles each and every time! ;)

kosher salt and fresh ground black pepper

Preheat the oven to 400 degrees F.

Chop the tip and the tail off of the spaghetti squash, cut it in half length-wise, and scoop the seeds out of each half.

Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle with salt and pepper.

Place the squash cut-side down on a baking sheet.

Roast the squash for 35 to 50 minutes or until the flesh is tender. Note: For crunchy noodles, roast for 35 minutes. For al dente noodles, roast for 40-45. For tender noodles, roast for 50 to 55 minutes.

When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.

Note that some water will seep out of the “spaghetti” – in order to drain the water, allow the spaghetti to sit in a bowl (or fine colander) and use a slotted spoon to scoop it on plates.

Serve spaghetti squash with your favorite sauce and parmesan cheese.

https://mediavine-res.cloudinary.com/video/upload/t_original/v1541598575/g61vygpumojwupzczpn0.mp4

An easy tutorial on how to roast spaghetti squash. Spaghetti squash is a nutritious, low-carb gluten-free option for those who have dietary restrictions or are conscious of their carbohydrate intake

If you&#039;re looking for a knock-out recipe that takes minutes to put together, this mouthwatering Sausage Stuffed Spaghetti Squash is it!

Sausage Stuffed Spaghetti Squash

spaghetti squash (1.5 lbs.) (1.19)

lb. sausage (sweet

mozzarella (0.63)

Parmesan cheese (0.50)

Tbsp olive oil (0.06)

Set a rack in the center of your oven and preheat it to 400°F. Slice the spaghetti squash in half, from tip to end. Scoop out the seeds in its central cavity. Brush each half with the cooking oil.

Divide the sausage equally between the two spaghetti squash halves.

Roast for 30 minutes or until the sausage reaches an internal temperature of 160°. Remove from the oven, but keep your oven on.*

Use two forks to separate the sausage into small chunks and to separate the squash into strands.  Mix it all together.

Combine the cheeses.

Divide the cheese mixture equally between the halves and roast for another 10 minutes until the cheese is bubbly and begins to caramelize. Enjoy!

This is hands-down the best way to cook spaghetti squash. You cut it into rings, roast it up and the result is long, pasta-like strands that aren&#039;t watery!

How to Cook Spaghetti Squash (The Best Way)

sea salt and pepper (to taste)

Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into rings, making sure the rings are about the same size, around 1½ inches thick.

Scrape

Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)

Season

Place squash on rimmed baking sheet and use your hands to coat each ring with a little olive oil, salt and pepper.

Bake

Bake for 30-40 minutes, flipping rings once about 15 minutes in.

Make strands

Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.

I agree, this is the BEST way to cook spaghetti squash!! I tried other recipes where you cut the squash in half and it is not the same. I tried this one several times already and it's always great. The circle cutting makes the squash strands longer and give it more of the feel of spaghetti. 

Thank you for this wonderful recipe!!

I love using spaghetti squash instead of spaghetti.  THIS is the BEST way i have found to prepare it. Plus, the rings are a great way to manage serving size. Thank you so much!

Excellent recipe! No modifications needed!

Love this method! Great recommendation. Thank you for all your wonderful recipes &amp; cooking hacks.

Thanks for the tips on how to "ring" oven bake!  Worked like a charm and tasted really good!

I LOVE spaghetti squash and have used it for MANY years, but I NEVER thought of cutting it width instead of length!  GREAT idea. When I first started cooking it, it was in a BIG pot of water with something heavy on top to hold it down! lol.  I graduated to other methods and use the microwave now.  Gonna try your widthwise cut. Thanks a lot. Very new to your site, gonna enjoy this.  Love it when the young ones can teach this old dog new tricks.

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