Roasted Spaghetti Squash


Since the discovery of Mr. Cozy Cottage being gluten intolerant, I decided to introduce him to one of my favorites: spaghetti squash.

This wonderful veggie gets a bad reputation for being difficult to deal with. It can be. You need an extremely sharp knife to cut through it. I used my ceramic knife and I still had trouble (and that sucker will slice through anything)!

Spaghetti squash is a great substitution for pasta in a variety of dishes, and a good way to get some veggies in your system without feeling like it’s a chore. It’s a good source of niacin, B6, potassium, and manganese, and a little goes a long way! It’s very filling. One of the best things about it is that it’s so versatile. On this particular night, I made it with a chicken alfredo sauce and it was delicious! You can also top it with your favorite spaghetti sauce, cheese sauce, or use it in place of pasta in a casserole.

Now, on to the “how to.” I roasted 2 to feed 3 adults (2 of whom could eat a whole horse each…figuratively), and I had leftovers.

First things first, preheat your oven to 400ºF, and slice your spaghetti squash in half.


Remember all those times you carved pumpkins as a kid? Here’s your chance to relive the experience of gutting the squash. Using a spoon, scrape out the seeds. You’ll get some of the squash in it, and that’s okay. There will be plenty. You can either keep the seeds for roasting or dispose of them how you like.


Coat the inside of the spaghetti squash with olive oil. I used a paper towel to spread it around and coat it really well. Sprinkle with salt and pepper.


Flip the squash upside down on a cookie sheet. There is no need to grease it beforehand because the olive oil will drip down and keep the squash from sticking. Bake for 45 minutes, or until tender.


Let cool for 10 minutes before shredding with a fork. It comes apart in spaghetti-like strings, thin like angel hair pasta. This is my favorite part, by the way. It’s like magic!


You wouldn’t believe how much comes out of one half of a spaghetti squash!


Now, fluff and serve!


I topped mine with chicken alfredo, and I’ve been known to do a meaty spaghetti sauce as well. What are your favorite toppings? Let me know in the comments below!


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