It is possible to make long al dente strands by a perfectly roasted spaghetti squash that mimics your favorite pasta. All you need to do is slice the squash into circles, let the squash sweat, and then season it before roasting it in the oven.
Ingredients and equipment
You won’t believe how easy this is! Once you try this method you’ll never go back to the mushy spaghetti squash you were used to.
- spaghetti squash
- olive oil
- kosher salt
- freshly ground pepper
- wire rack
- baking sheet
- knife
Preparation
Forget all you’ve been taught about preparing the squash. We used the old-fashioned method in Spaghetti Squash alla Carbonara and our Squash with Shrimp. I love this NEW method and I will never go back to the old way.
You don’t slice it horizontally and scoop out the seeds.
Instead you nip off the ends and you slice the vegetable into 1 1/2 inch rings. This may be a little tricky since the squash has a tendency to roll, so place the veggie on a towel.
Then you scoop out the seeds and throw them away. Isn’t that simple?
Sweating the squash
Generously sprinkle kosher salt on all of the ring surfaces.
Then arrange the circles on a wire rack set on top of a rimmed baking sheet. Let the rings release some of its moisture for 20 minutes.
Getting rid of that extra water is what will make the strands mimic spaghetti strands.
Remember the first time you ate the squash and thought, “Hmmm. No way does this resemble spaghetti!” Well, you’re in for a pleasant surprise.
Seasoning and baking
Pat each of the spaghetti squash ring dry with a paper towel. There will be some moisture on the baking sheet so wipe that dry too.
Brush the rings on all sides with olive oil and season with freshly ground pepper.
Roast the circles until caramelized and tender, about 40 minutes.
Noodling the squash
With a fork, separate the strands from the peel. You’ll get nice long noodles that look and feel like spaghetti.
This is where you can eat your perfectly roasted spaghetti squash as is or make it into your favorite pasta dish. Those pasta strands will not get watery. You’ve taken care of that my roasting and not steaming the vegetable.
You can refrigerate the squash in an airtight container up to 2 days.
Chef tips
- a towel on your cutting board prevents the squash from rolling.
- long sharp knife is essential.
- spray the wire rack with vegetable spray.
- line baking sheet with aluminum foil for easy clean-up.
Make the squash along with us
Tutti a tavola è pronto!
Alla prossima.
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We use this combination of wire rack and rimmed baking sheet all the time. The rack fits inside of the tray and when we line the pan with foil, the clean-up is super fast. We bake our Garlicky Meatballs so they have a nice cooked finish.
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Roasted spaghetti squash recipe
Al dente spaghetti squash strands are easy to achieve. It’s all in the process and once you’ve tasted them you’ll never go back to the old steamed method. Our family loves the way the vegetable pasta mimics our favorite spaghetti and you can include the noodles as part of your favorite pasta dishes.
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How To Make Perfectly Roasted Spaghetti Squash
Ingredients
- 1 spaghetti squash cut into 1 1/2 inch rings
- 2 tbsp olive oil
- 1 tbsp Kosher salt you may need more or less depending on size of squash.
- freshly ground pepper
Instructions
- Place the spaghetti squash on a towel covered cutting board. With a sharp knife, cut off the peel ends. Then slice the squash into 1 1/2-inch rings.
- Remove the seeds.
- Arrange the squash circles on a wire rack set over a rimmed baking sheet. Depending on the size of your squash, you may need two wire racks and baking sheets.
- Generously season all sides of the squash with the salt. Let rest for 20 minutes to release some of the water.
- As the squash is resting, preheat the oven to 400℉. with rack in the center. If you need more than one baking sheet, place racks in upper and lower thirds.
- After 20 minutes, pat each squash slice with paper towels. Clean the water from the bottom of the baking sheet so it doesn't burn.
- Brush all the sides of the rings with the olive oil. Season with pepper. Roast until caramelized and tender, about 40 minutes.
- With a fork, separate the strands from the peel. You will get long noodle like pasta strands that will be al dente and not mushy.
- Serve the way you like your pasta or add it to your favorite dish.
- Can be refrigerated in an air-tight container for up to 2 days.
Notes
- a towel on your cutting board prevents the squash from rolling.
- long sharp knife is essential.
- spray the wire rack with vegetable spray.
- line baking sheet with aluminum foil for easy clean-up.
Nutrition
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