Spaghetti Squash

How to Make Spaghetti Squash

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1. Heat the oven to 200°C / 400°F (180°C / 355°F fan) and line a large baking tray with baking paper.

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2. Cut the squash in half lengthways with a large, sharp knife. Scoop out the seeds and the stringy pulp with a spoon.

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3. Brush the cut surfaces with 1 tablespoon of the oil and season with half the salt and pepper.

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4. Place the squash cut side down on the tray and roast for 35 to 45 minutes, until the skin gives when pressed and a knife slides easily into the flesh.

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5. Leave the squash to cool for 10 minutes, until you can handle it, then scrape the flesh with a fork to pull it into strands. Tip the strands onto kitchen paper for a minute to remove excess moisture.

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6. Melt the butter with the remaining oil in a large frying pan over medium heat. Add the garlic and cook for 1 minute until fragrant but not browned.

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7. Add the squash strands, the rest of the salt and pepper and the lemon juice and toss for 2 minutes until hot.

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8. Take off the heat, stir in the Parmesan and parsley and serve at once.

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Tips for Making Spaghetti Squash

• Cut the squash across into 3 cm rings, not lengthways, if you want long strands, and roast the rings in a single layer for about 25 minutes. The strands run around the squash in circles, so cutting across keeps them whole.
• Roast it cut side down. The flesh steams in the trapped moisture and the edges brown, which gives more flavour than boiling.
• Blot the strands on kitchen paper before you toss them. Spaghetti squash holds a lot of water, and a wet base makes the sauce thin.

Common Substitutions & Variations

• An eighth of a teaspoon of garlic powder per clove is the usual stand-in when you are out of fresh garlic — it will not caramelise the same way, but it carries the flavour.

What to Serve with Spaghetti Squash

• Meatballs in tomato sauce
• Grilled chicken
• A green salad

Storing & Reheating Spaghetti Squash

Best eaten straight away. Cooked strands keep in the fridge for up to 3 days and can be reheated in a hot pan to drive off moisture. They freeze for up to 3 months, though they go softer.

Spaghetti Squash FAQ: Common Questions

Spaghetti Squash Nutrition

Per serving, calculated from the ingredient list. Treat these as an estimate — brands and cuts vary.