Perfect Spaghetti Squash
This is the most delicious spaghetti squash ever! And you are guaranteed long strands of tender, pasta-like, parmesan-laced squash in every bite. I have a trick for those beloved long strands; a culinary hack that makes this dish quick, easy, and made with 3 ingredients!
This dish reminds me of cacio e pepe, but with squash. Cacio e pepe is a classic Italian dish made with spaghetti, black pepper, parmesan cheese, and butter. In this recipe, we use spaghetti squash and plenty of parmesan cheese and black pepper. There’s no butter (we use olive oil instead), but you can certainly add a pat of butter to each plate when serving!
Cut the squash into rings and you’ll get long strands every time. If you’ve ever cooked spaghetti squash before (either in the oven or microwave), you know that getting perfectly long strands isn’t guaranteed. And even though the squash is al dente (like pasta) is seems “mushy” when the strands break. That won’t happen when you cut the squash into rings!
This gluten-free dish is super healthy. All you need is spaghetti squash, olive oil, and parmesan cheese! And I suggest good-quality parmesan cheese because the flavor is more pronounced; which means a little goes a long way. You don’t need a pricey wedge of parmesan, any reasonably priced, domestic parmesan will work.
You can add pasta sauce to this dish too! If you want a dish more reminiscent of spaghetti marinara, spoon over your favorite pasta sauce! It’s equally delicious!
Pile on other roasted vegetables if you want. If you love vegetables (I most certainly do), add some to the roasting pan with the squash rings for the last 15 minutes of roasting. I love the addition grape tomatoes and mushrooms.
Perfect Spaghetti Squash
Ingredients
- 1 large spaghetti squash, or two smaller spaghetti squash
- 2 tablespoons olive oil
- Salt and freshly ground black pepper
- Grated or shredded parmesan cheese for serving
Equipment
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or foil.
- Cut the spaghetti squash crosswise into 1 1/2-inch thick rounds (this doesn’t have to be precise; somewhere between 1-2 inches thick is perfect). Use a spoon to remove the seeds and associated “strings” attached to the seeds (as if cleaning a pumpkin).
- Arrange the rings on the prepared pan and brush the surface with olive oil. Season generously with salt and black pepper. Roast for 30 to 40 minutes, until the squash is fork-tender.
- Remove the pan from the oven and cover with foil for 5 minutes.
- Use a fork to pull the strands of squash from the skin. Transfer the squash to shallow bowls, top with parmesan cheese and serve.