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Gallery Roasted Spaghetti Squash Recipe Summary Servings: 4

Ingredients Ingredient Checklist 1 spaghetti squash (about 2 pounds), halved and seeded 3 tablespoons extra-virgin olive oil, divided Coarse salt and freshly ground pepper 1 tablespoon lemon juice 1/2 cup chopped fresh flat-leaf parsley 1/2 teaspoon crushed red pepper flakes 1 tablespoon grated Parmesan cheese, for serving (optional)

Gallery Roasted Spaghetti Squash

Recipe Summary Servings: 4

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Recipe Summary Servings: 4

Recipe Summary

Servings: 4

Servings: 4

4

Ingredients

Ingredients

  • 1 spaghetti squash (about 2 pounds), halved and seeded 3 tablespoons extra-virgin olive oil, divided Coarse salt and freshly ground pepper 1 tablespoon lemon juice 1/2 cup chopped fresh flat-leaf parsley 1/2 teaspoon crushed red pepper flakes 1 tablespoon grated Parmesan cheese, for serving (optional)

Directions

Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.

When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

Reviews (4)

 Add Rating & Review     632 Ratings   5 star values:        104    4 star values:        169    3 star values:        218    2 star values:        119    1 star values:        22

Reviews (4)

Add Rating & Review     632 Ratings   5 star values:        104    4 star values:        169    3 star values:        218    2 star values:        119    1 star values:        22

Add Rating & Review

632 Ratings 5 star values: 104 4 star values: 169 3 star values: 218 2 star values: 119 1 star values: 22

632 Ratings 5 star values: 104 4 star values: 169 3 star values: 218 2 star values: 119 1 star values: 22

632 Ratings 5 star values: 104 4 star values: 169 3 star values: 218 2 star values: 119 1 star values: 22

  • 5 star values: 104 4 star values: 169 3 star values: 218 2 star values: 119 1 star values: 22

    Martha Stewart Member     Rating: 4 stars       03/09/2018   This recipe work as stated. Nothing burned! I halved the squash, drizzled olive oil, used parchment paper, set the temp to 400 and cooked for 40 mins. The squash weighed 3.25 lbs. came out great!  

Martha Stewart Member     Rating: Unrated       11/15/2014   I followed the recipe and cooked the squash on parchment paper on a stone baking dish. It was delicious!! It was not burned and tasted great.  

Martha Stewart Member     Rating: Unrated       11/05/2014   This recipe work great for me. I cooked two spaghetti squash at once on a cookie sheet lined with a silpat. I didn't need to cook the squash the entire time suggested; cooking two took about 40 minutes. My squash did look black on the very top when they were finished, but only the shell was this color. The inside was very moist and nicely flavored.  

Martha Stewart Member     Rating: Unrated       10/18/2014   STOP BEFORE YOU USE THIS RECIPE: find another one! Having not roasted a spaghetti squash in a few years, I did a quick google search and this was the first one to pop up. I had never put parchment under the squash, but I thought, Martha just loves parchment, it can't be bad. Wrong! After an hour in the oven it was burnt to a crisp and so was the squash. In retrospect maybe it's because I used a baking pan and not a baking dish, so if you do follow this recipe, don't use a baking pan......

    Martha Stewart Member

    Rating: 4 stars 03/09/2018

This recipe work as stated. Nothing burned! I halved the squash, drizzled olive oil, used parchment paper, set the temp to 400 and cooked for 40 mins. The squash weighed 3.25 lbs. came out great!

Rating: 4 stars

Rating: Unrated 11/15/2014

I followed the recipe and cooked the squash on parchment paper on a stone baking dish. It was delicious!! It was not burned and tasted great.

Rating: Unrated

Rating: Unrated 11/05/2014

This recipe work great for me. I cooked two spaghetti squash at once on a cookie sheet lined with a silpat. I didn’t need to cook the squash the entire time suggested; cooking two took about 40 minutes. My squash did look black on the very top when they were finished, but only the shell was this color. The inside was very moist and nicely flavored.

Rating: Unrated 10/18/2014

STOP BEFORE YOU USE THIS RECIPE: find another one! Having not roasted a spaghetti squash in a few years, I did a quick google search and this was the first one to pop up. I had never put parchment under the squash, but I thought, Martha just loves parchment, it can’t be bad. Wrong! After an hour in the oven it was burnt to a crisp and so was the squash. In retrospect maybe it’s because I used a baking pan and not a baking dish, so if you do follow this recipe, don’t use a baking pan……

All Reviews for Roasted Spaghetti Squash

  • of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

All Reviews for Roasted Spaghetti Squash

  • of Reviews

    Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest

Reviews: Most Helpful

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