Roasted Spaghetti Squash


As if nailing perfect roasted spaghetti squash wasn’t challenging enough, first you have to actually split it open–and safely so. I’ve read a tip that suggests using a paring knife to first score the squash, essentially, then use a large knife to split it in half. Others have found that method to be quite reliable! I tend to go another route, however.

I like to use the tip of a large knife as a guide of sorts by first pressing the tip into where I’d like to half the squash. Then once placed, I apply pressure to force the rest of the knife through, splitting the squash in half. Often this requires making two cuts (to separate the other side), but I don’t mind spinning the squash around to finish the job.

This is why you’ll like this recipe.

Mushy texture is a notorious fail. This method gives you perfectly roasted spaghetti squash, consistently each time. The two tablespoons of water offers a just-enough-but-not-too-much amount to gently steam without over-saturating the way a microwave might.

How’d it turn out for you?

Once you have a chance to give this method a try, please let us know how it went! Have any tricks and tips of your own to share? Want to share your favorite spaghetti squash recipe? I love to make Roasted Spaghetti Squash with Crispy Garlic. Let’s swap ideas in the comments below.

Perfect Roasted Spaghetti Squash by The Colacino Kitchen c 2021

Roasted Spaghetti Squash

Perfectly roasted, every time.
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Course: Side Dish
Cuisine: American
Keyword: Spaghetti Squash
Skill Level: Easy to Make
Recipe Type: Roasted
Specialty Diet: Gluten Free, Paleo, Pescatarian, Vegan, Vegetarian
Servings: 4 Adults
Calories: 75kcal


  • 1 spaghetti squash (usually between 4 to 6 pounds)
  • 2 tbsp water


  • Preheat the oven to 400°F
  • Using your largest knife, position the tip of the knife where you'd like to split the squash in half, lengthwise. Firmly press the tip into the squash first to secure placement, then follow through with the rest of the blade to complete the split.
  • Once halved, use a sturdy spoon to scoop out the pulp and seeds, discard.
  • Place the halves cut-side down in a non-stick roasting pan; add water.
  • Roast uncovered for 35 to 40 minutes.
  • Remove from the oven and flip the halves over to be cut-side up. Allow the roasted squash to cool for a few minutes.
  • When able to handle the squash using only a common dish towel to hold the squash securely (and to help protect from the heat), scrape "with the grain" using a fork to loosen the strands. Once loosened, scrape against the grain to pull it away from the inner rind, transfer into a mixing bowl for future use.


Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
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