How to Roast Spaghetti Squash

Name: How to Roast Spaghetti Squash
Prep time: 10 min
Total time: 70 min
Ingredients: 1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed; Kosher salt and freshly ground pepper; 2 tablespoons extra-virgin olive oil

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By

Martha Stewart Test Kitchen

Updated on January 4, 2019

roasted spaghetti squash rings on pan — Photo: Kate Mathis

Prep Time:

10 mins

Total Time:

1 hr 10 mins

Servings:

4

All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.

Ingredients

1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Directions

Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes.
Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes.
Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days.

Originally appeared: Martha Stewart Living, January/February 2019