How to Roast Spaghetti Squash

The healthiest way to eat your pasta—roasted spaghetti squash! This recipe cooks spaghetti squash in a high-heated oven, brushed with olive oil and seasoned with fresh rosemary. Simple preparations allow the aromatic herbs and oil seep into the juicy squash for a forkful of savory veggie noodles.

Cooler weather and pumpkin patches are putting me in the mood for baked squash and hot soups. It's the season for any kind of squash, and so, I grabbed one of my favorites to share with you today!

If there's one thing I love most about cooking it's using fresh herbs. Coming from central California where farmer stands were located throughout the town, we didn't really need to add anything to enhance the buttery squashes or the candy-red strawberries. Simplicity was the way of cooking, and I try to keep this mentality as I cook.

Spaghetti squash is a great way to get your veggies in, turning a pasta dish into a gluten-free, grain free, Paleo meal. It's easy, requires little preparation and is a hot meal you'll want to curl up with!

Farm Fresh to You

Thanks to organic farm deliveries, like Farm Fresh to You, we can prepare quality vegetables with little effort. You know how the produce you buy at the grocery store only lasts for several days? I'm amazed how most of my produce from Farm Fresh to You lasts for a couple weeks! Someone explained to me that it's because the food doesn't spend as much time in transportation and doesn't sit in a stock room (not to mention hanging out in the store for days) before it makes its way to your doorstep.

I love our bi-weekly organic farm delivery service, Farm Fresh to You, and how it's changed the way we eat vegetables. Cooking is so much easier—not much to do here! This spaghetti squash is seriously much more flavorful than ones I buy at the store. Coat in olive oil, cut up fresh rosemary, salt and pepper, and the oven does the rest! While the squash is cooking, it's a perfect time to make a homemade tomato sauce. Here is my tomato sauce recipe that is perfect for spaghetti squash or pasta.

After spending 45-60 min in 400º oven, flesh side facing down, the skin should be slightly golden and tender when you pierce it with a fork. The skin may even concave a little when it's done.Now the fun part—Scrape away the squash with a fork and watch how it turns into "noodles"! If you love olive oil as much as I do, you may want to add more with a little salt. You can eat it just how it is or top with tomato sauce and meatballs. Have fun eating it straight from the squash like a bowl (one less dish to wash!).

With fall season in full swing, pull out your comfy clothes and cozy-up with a bowl of spaghetti squash. Enjoy!

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Print here: How To Roast Spaghetti Squash

Prep time: 00:05 Cook time: 00:45 Servings: 4

Ingredients

1 spaghetti squash 2 - 3 tbs extra virgin olive oil 2 fresh rosemary sprigs pink himalayan salt pepper Optional tomato sauce meatballs

Recipe Steps

1. Preheat the oven to 400º. Cut off the end of spaghetti squash with stem. If too hard to cut, microwave for 5 minutes to soften.

2. Cut the squash in half, lengthways. Scoop seeds out with large spoon.

3. Pull the leaves off the rosemary and chop.

4. Line a baking sheet with parchment paper or foil. Drizzle inside of squash with olive oil and spread evenly, including edges. Sprinkle with rosemary, salt and pepper.

5. Lie facedown and roast for 45-60 minutes. Large ones will need maximum time; smaller ones, less time. Flip over when done and let cool enough to touch.

6. Use a fork to scrape squash in the direction of the "grain". "Noodles" will break away.

7. Drizzle with more olive oil. Salt and pepper to taste. Serve with optional toppings.

Additional Notes

Reheat leftovers, or keep cold and add to salads.