roasted spaghetti squash

Serves 2

Prep Time: 10 minutes

Cook Time: 1 hour

Total Time: 1 hour 10 minutes

  • 1 whole spaghetti squash
  • 2 tablespoons extra-virgin olive oil
  • 2 teaspoons fresh thyme leaves (or ¼ teaspoon dried)
  • ½ teaspoon salt
  • ¼ teaspoon black pepper

You can roast the spaghetti squash whole if you puncture the sides with a fork first, but your noodles turn out softer and wetter, as they steam more inside the full squash. We recommend cutting it in half and undercooking it slightly so it has that al-dente pasta texture. You can check for doneness by poking a sharp knife through the skin of the upside-down squash—if it slides through easily, it’s probably done. You can also use an oven mitt to flip one half of the squash over and run a fork down the side of the squash. If it comes away from the side in a nice spaghetti texture easily, you’re good. If your “noodles” are too firm or don’t easily scrape, flip it back over, put it back in the oven for 5 to 10 minutes, and check again. (The ultimate doneness check? Taste it! Your “spaghetti” should be tender: not too firm, but not mushy.)

Preheat the oven to 425°F. Line a baking sheet with foil or parchment paper.

Cut the squash in half lengthwise and remove the seeds with a large spoon. Drizzle the insides evenly with the olive oil. Place the squash flesh-side down on the baking sheet.

Roast the squash for 1 hour, until fork-tender. Carefully turn the squash flesh-side up and let cool until cool enough to handle.

Use a fork to gently scrape out the flesh; the squash will come out in noodle-like strands. Season evenly with the thyme, salt, and pepper, and serve immediately.

Make It a Meal: It’s supremely easy to turn this vegetable side into a complete meal. Top with a meaty Tomato Sauce; add cooked sausage, roasted tomatoes, sautéed onions, and our Pesto; or mix leftovers with steamed spinach and top with a few fried eggs for a quick and easy breakfast.

✪Cutting Squash Cutting a spaghetti squash in half might be the most difficult part of this recipe. Melissa Joulwan, author of the Well Fed cookbook series, suggests using a paring knife to “score” a groove in the skin first, then following that groove with a large kitchen knife. You can see a video of her entire technique at www.w30.co/cutsquash.