Why You’ll Love This Recipe
This recipe transforms Spaghetti Squash into delicious, tender “noodles” using just basic seasoning — it’s naturally gluten‑free, a great low‑carb substitute for pasta, and super versatile for mixing with sauces, veggies or proteins. The version from Love & Lemons is especially simple, letting the squash sweet flavor shine.
Ingredients
(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)
1 spaghetti squash
extra‑virgin olive oil
sea salt and freshly ground black pepper
Directions
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Preheat your oven to around medium‑high (typical home recipe temperature ~400 °F / ~200 °C).
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Cut the spaghetti squash in half (lengthwise if easier) and scoop out its seeds.
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Drizzle the inside of the squash halves with olive oil and season with sea salt and black pepper.
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Place the squash halves cut‑side down on a baking sheet. Roast until the flesh is tender and you can scrape it easily with a fork into spaghetti‑like strands.
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Remove from oven and use a fork to loosen the squash flesh into strands (“noodles”).
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Season more if needed, and serve as desired with sauces, veggies or toppings.
Servings and timing
Prep time: ~10 minutes
Cook time: ~35‑45 minutes (depending on squash size)
Total time: ~45‑55 minutes
Servings: About 2‑4 depending on size of squash and portions
Variations
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Add garlic powder or onion powder before roasting for extra flavor.
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After you’ve shredded the squash, toss with pesto, tomato sauce, or olive oil + lemon + fresh herbs.
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Make it a full meal: mix with roasted vegetables, beans, or shredded chicken.
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For a crispier edge: roast cut‑side up for part of the time so the top edges caramelize.
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Use microwave shortcut: if you’re short on time, pierce squash with a fork and microwave ~5‑8 minutes before roasting, then finish in oven.
Storage/Reheating
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Store cooked spaghetti squash strands in an airtight container in the fridge for up to 3‑4 days.
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To reheat: warm gently in a skillet with a little olive oil, or microwave for ~1 minute.
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If you added sauce or toppings, store separately when possible so texture stays best.
FAQs
How do I know when the squash is done?
It’s done when you can easily scrape the flesh into strands with a fork and the flesh feels tender but not mushy.
Can I cook the squash whole instead of halved?
Yes, some people roast it whole, but halving gives better caramelization and makes it easier to scrape into strands.
What if the squash is too big for one or two portions?
Use one half per person or scrape the strands into a bowl and portion accordingly. Larger squash simply yields more “noodles”.
Is this recipe gluten‑free?
Yes — the base squash preparation uses only squash, olive oil, salt and pepper, so naturally gluten‑free. Just check any added sauces or toppings.
Can I skip the olive oil?
You could, but a light drizzle of olive oil helps with flavor, roasting, and gives the strands a nice mouthfeel.
How should I cut a hard squash safely?
Use a sharp knife, stabilize the squash on a cutting board, and take your time. You can also microwave it a few minutes first to soften the exterior slightly.
What toppings or sauces go well?
Toppings like fresh herbs (basil, parsley), grated cheese, marinara sauce, sautéed mushrooms, or even a drizzle of browned butter are all good.
Will the texture stay good for leftovers?
Yes — but the “noodles” may dry out or become slightly softer. Reheating with a bit of olive oil or sauce helps maintain good texture.
Can I freeze cooked spaghetti squash?
Yes, you can freeze the strands in freezer‑safe containers. Thaw in fridge and warm gently. Texture may soften a bit compared to fresh.
Should I choose a certain size or type of squash?
Choose a medium‑sized spaghetti squash with firm skin and no soft spots. Size affects cooking time.
Conclusion
Learning how to cook spaghetti squash this simple way turns a winter vegetable into a versatile base for all kinds of dishes. With minimal ingredients, you’ll get tender, spaghetti‑like strands ready to go with your favorite sauces or ingredients. It’s a great way to lighten up meals while still enjoying satisfying texture.
