Roasted Spaghetti Squash with Garlic Butter
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Cut it crosswise, roast it cut side down, and rake out long, tender strands with a fork while the steam rises. A minute in a hot skillet dries them, and garlic butter and Parmesan do the rest.
The short version
Halve the squash crosswise, scoop the seeds, rub with oil and roast cut side down at 400°F for 30 to 40 minutes, until a knife slides in. Rake out the strands, dry them in a hot skillet, then toss with garlic butter and Parmesan. About 1 hour.
What makes ours better
small changes, very loud compliments
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Cut it crosswise, not lengthwise. The strands run around the squash like a belt. Cutting across the middle gives you long strands; cutting through the stem end gives you short ones.
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Roast cut side down with only a little oil. The cut face browns and the squash steams in its own shell. Too much oil or salt up front makes the strands wet.
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Dry the strands in a hot skillet. A couple of minutes in a dry pan drives off the extra water that makes spaghetti squash soggy, and it seasons the strands directly.
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Finish with garlic butter and Parmesan. Plain squash is mild. Butter, garlic and cheese make it taste like a real side dish or a base for a sauce.
What you need
check the pantry before you promise anyone
- Spaghetti squash1 large
- Olive oil1 tablespoon
- Unsalted butter2 tablespoons
- Garlic2 cloves
- Grated Parmesan½ cup
- Chopped fresh parsley2 tablespoons
tap each one as it goes in. no double-salting.
Steps
apron on. phone down. mostly.
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Heat the oven
Set a rack in the middle of the oven and heat it to 400°F. Line a rimmed baking sheet with parchment.
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Cut and seed the squash
Lay the squash on a towel on the counter so it can't slip. With a sharp, heavy chef's knife, cut it in half crosswise, across the middle. Scoop out the seeds and the stringy pulp with a spoon.
If it's hard to cut, microwave the whole squash for 3 minutes first, then let it sit a minute. That softens the skin enough for the knife.
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Oil and season
Rub the cut sides with the olive oil and sprinkle with salt and pepper. Use a light hand. The oil should just coat the surface.
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Roast cut side down
Set the halves cut side down on the baking sheet. Roast 30 to 40 minutes, until the skin gives slightly when pressed, the cut edge is golden and a knife slides into the flesh with no resistance. Smaller squash are ready at 30 minutes; check there first.
Overroasted squash turns to mush. Start checking at 30 minutes.
About 30 min. Cook mode has a timer for this step.
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Rest and rake
Turn the halves cut side up and let them cool 10 minutes, until you can hold them with a towel. Scrape a fork lengthwise along the flesh, from the stem toward the cut edge, to pull out long strands.
About 10 min. Cook mode has a timer for this step.
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Dry the strands
Heat a large skillet over medium-high heat. Add the strands and cook, tossing with tongs, 2 to 3 minutes, until the steam stops rising and the strands look drier. Move them to a bowl.
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Toss with garlic butter
In the same skillet over medium heat, melt the butter. Add the garlic and cook 30 seconds, until fragrant. Add the strands back with the Parmesan and toss until coated. Add the lemon juice, parsley and salt to taste, and serve right away.
Garlic burns in seconds. Pull the pan off the heat if it starts to brown.
Good to know
read this before somebody asks for seconds
- Use a squash that feels heavy for its size, with a firm, matte, pale yellow skin and no soft spots.
- For a main course, toss the strands with warm marinara and meatballs, or top with pesto and roasted tomatoes. Serve plain with a sauce, since the strands are mild.
- A 3-pound squash gives about 4 cups of strands. Two smaller squash cook in the same time, but check them at 25 to 30 minutes.
- Cut lengthwise if you prefer. The strands are shorter, and the roast time is about the same.
- Storage. Fridge, 5 days in an airtight container. Reheat in a skillet over medium-low heat, not the microwave, which makes it wet. Freezing makes the strands soggy.
Questions, answered
asked and answered at the kitchen counter
Why is my spaghetti squash watery?
It was overcooked, over-oiled or never dried. Roast just until a knife slides in, use a light coat of oil, and toss the strands in a hot skillet for 2 to 3 minutes to cook off the water.
How do you know when spaghetti squash is done?
A knife slides into the flesh with no resistance, the skin gives a little when pressed and the cut edge is golden. A fork should easily pull the flesh into strands.
Should I cut spaghetti squash lengthwise or crosswise?
Crosswise. The strands wrap around the squash, so cutting across the middle gives you longer strands. Lengthwise cuts the strands short.
Can I microwave spaghetti squash?
Yes. Halve and seed it, set the halves cut side down in a dish with a little water, and microwave on high for 10 to 12 minutes, until tender. It's faster but gives you less flavor than roasting.
Can I roast it whole?
You can, at 375°F for about an hour after piercing the skin in several places. It's harder to remove the seeds from a hot squash, so we cut it first.
How do I get the strands out cleanly?
Let the halves cool for 10 minutes, then rake with a fork in the direction of the strands, from the stem end toward the cut edge.
From the table
Made it? Tell me everything. Especially if somebody said it was better than their mother’s. I’ll keep your secret.
Made it?
tell me the truth, then tell me who had thirds
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Published October 29, 2026.