Ingredients
Squash
- 1 spaghetti squash about 3 lb (1.36 kg)
- 1 tbsp olive oil
- 0.5 tsp fine salt
- 0.25 tsp black pepper
Equipment
- Rimmed baking sheet and heat-rated parchment
- Sturdy knife and stable cutting board
- Spoon and fork
- Measuring spoons
- Oven mitts
Instructions
Roast and separate
- Heat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment rated for that temperature.
- Wash and dry the squash. On a stable board, carefully halve it lengthwise, keeping your free hand clear of the blade. Do not force a slipping knife. Scoop out the seeds and loose central fibers with a spoon.
- Rub the cut flesh with olive oil and season with salt and pepper. Place the halves cut-side down on the prepared tray.
- Roast for about 45–55 minutes, checking from 40 minutes, until a fork enters the flesh easily and the strands separate. Size and thickness affect the time; avoid roasting until the flesh becomes mushy.
- Turn the halves carefully with oven mitts. Let cool for about 5 minutes, or until safe to handle. Use a fork to lift the strands away from the shell. Serve warm, draining any pooled liquid before adding a sauce.
Video
Notes
Video by Natasha’s Kitchen, published January 7, 2022, demonstrates a closely related oven-roasting method. Follow this card’s quantities and four-side-serving yield. Refrigerate within 2 hours, or within 1 hour above 90°F (32°C). Use within 3–4 days; reheat to 165°F (74°C).