Spaghetti Squash Recipe
Roasted Spaghetti Squash with butter and dill makes a simple, cozy side dish that’s full of flavor and comfort.
Ingredients
- 3 small or 2 medium-sized spaghetti squashes
- 6 tablespoons unsalted butter, cut into chunks
- 4 teaspoons minced fresh dill
- coarse salt and freshly cracked pepper to taste
Instructions
- Preheat the oven to 400°.
- Carefully cut the squash in half width-wise. Using a spoon, scrape out the center of the squash only where the seeds are and discard them.
- Place the squash, cut side down, on a sheet tray or in 2 casserole dishes.
- Put the pan of squash on a middle rack in the oven and carefully pour 4 cups of water into the pan. Bake at 400° for 60 minutes. The tops will start to brown, and when you squeeze the squash, it should be soft.
- Remove the squash and let it cool slightly for a few minutes.
- Grab a squash using a kitchen towel and scrape out the inside with a fork to release the squash. It should look like spaghetti.
- Add it right to a large bowl or pan. Repeat until all the spaghetti squash is in there.
- Toss with butter, dill, salt, and pepper. Serve as is or serve in the hollowed-out squash shell.
Notes
Pouring water into the sheet pan with the squash is my secret to buttery and moist spaghetti squash. The water creates steam in the oven, which tenderizes the flesh and prevents it from drying out. I used 4 cups of water because I roasted a bunch of squash in the same pan, but you can use more or less depending on how much you’re making.
Rimmed sheet pan: You have to roast the squash on a rimmed baking sheet to prevent the water from spilling. You’ll have a serious mess to clean up if not.
Hard to slice: I don’t always get lucky and can slice into the squash on the first try. When my squash is too hard to cut, I’ll microwave it in 1-minute increments until it’s soft enough to slice.
No peeling: You don’t need to peel spaghetti squash before roasting. We actually need the intact hollowed-out shell for a makeshift bowl when serving the spaghetti squash.
More mix-ins: When I feel like mixing things up, I’ll toss the squash with caramelized onions, roasted garlic, and sauteed peppers. Topping it with some crispy bacon, shaved parmesan, or crumbled feta cheese always gets me excited to dig in, too.
Make-Ahead: You can always roast the spaghetti squash an hour before serving if you need to save some time. Just cover the squash with foil and keep it in a warm, turned-off oven to prevent it from cooling down too much. It also helps if you keep the squash intact rather than shredding it right away.
How to Store: The shredded spaghetti squash will keep in the refrigerator for up to 4 days. This does not freeze well.
How to Reheat: Add the squash to a baking dish with a splash of water. Cover it with foil and reheat for 10 to 15 minutes at 350ºF.
Nutrition
Calories: 250kcalCarbohydrates: 33gProtein: 3gFat: 14gSaturated Fat: 8gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.5gCholesterol: 30mgSodium: 84mgPotassium: 525mgFiber: 7gSugar: 13gVitamin A: 934IUVitamin C: 10mgCalcium: 115mgIron: 2mg