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Whole Roasted Spaghetti Squash

Whole Roasted Spaghetti Squash

Ingredients

  • 1 medium spaghetti squash
  • Salt, to taste
  • Pepper, to taste

Directions

Preheat oven to 350 degrees F.

With a knife, prick the squash all over and place on a baking sheet.

Bake in the oven for about an hour or until the squash is fork tender; remember to turn the squash half way through the cooking time.

When the squash is out of the oven and cool enough for you to handle, cut in half. Remove the seeds and shred the squash to make spaghetti like strands.

Add salt and pepper to taste and enjoy!

Nutritional Facts

Servings6

Calories Per Serving21

Folate equivalent (total)8µg2%


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.


Whole Roasting Is the Secret Best Way to Make Squash on a Weeknight

Typically I file roasted squash recipes away into my mental “weekend food” folder, along with sticky braised short ribs and comforting baked pasta. That’s because getting squash to an appropriate state to cook—peeling it, wrestling with the knife, scooping out the seeds, cubing the flesh—is such an ordeal that I need a full pot of coffee in me to even consider the attempt.

That is until I made twice-roasted squash with parmesan butter. Instead of finding myself in a swearing match with a vegetable, I slid the butternut squash into the oven whole and let the slow, even heat force the gourd into submission for me. The flesh steams inside the thick skin and becomes scoopably soft in three hours at 300°, but if you want to speed it up, one hour at 425° will also do the trick. After, I didn’t even need a knife. It was so soft that I tore it open with my hands, spooned out the flesh, and mashed it together with grated parm, lemon zest, and butter. Just to give it some color, I transferred the mixture back into squash skins and blasted it in the oven for 10 minutes. I was so pleased with how well it turned out—the usually one-noted butternut transformed into a rich and lemony mash—that I happily ate it again for lunch the next day.

Roast a whole squash on Monday make baked squash pasta on Tuesday.

Photo by Alex Lau, Styling by Andy Baraghani

The whole roasted squash method opened my mind to a world of other meal prep possibilities. Senior food editor Chris Morocco, this recipe’s creator, suggested lining a baking rack with red kuri, kabocha, buttercup, or whatever tough-skinned squash your heart desires. Read a book, take the dog for a walk, come back, and you have quarts of the stuff ready to be eaten.

Slide them out of their skins and mash or slice them up (which is super easy now), then use them in place of cut, peeled squash. Transform the buttery flesh into a smooth curried soup. Fold cubes into shakshuka. Slice them into wedges and assemble a hearty grain bowl on the fly. Or throw torn pieces back in a skillet with vadouvan and chickpeas and you’ve got dinner. Squash on a weeknight? That’s a big deal.