Roasted Spaghetti Squash

When I recently received spaghetti squash in my CSA box, my farm newsletter included a link to this Food 52 recipe. I had to make it after reading the first line of the article- “When you think spaghetti squash do you think snoozefest?” Maybe? I definitely hadn’t cooked or eaten spaghetti squash in recent memory.

This recipe was adapted from Food 52, contributed by Checker. I modified the proportions and method. The results were cheesy, buttery, and subtly sweet. Easy and simple to prepare and no longer a snoozefest! šŸ˜‰

  • 1Ā medium-sized spaghetti squash
  • 2Ā tablespoonsĀ unsalted butter, melted
  • 4Ā tablespoonsĀ turbinado sugar
  • 4 to 6 T freshly grated Parmesan cheese
  • 1Ā pinchĀ coarse salt, plus more to taste
  1. Preheat your oven to 400Ā° F.Ā I set my oven to convection roast.
  2. Line a baking sheet with parchment paper or foil.Ā 
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Brush the inside of the squash liberally with the melted butter and sprinkle sugar all over the insides.Ā 
  5. Place the squash cut side down on the lined baking sheet. Brush a little of the butter over the skin.Ā (I used the residual butter that was left on the basting brush.)
  6. Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
  7. Use a fork to scrape out the strings of squash, loosening it so that it’s a spaghetti-like consistency.Ā 
  8. Toss with grated Parmesan, season with salt, and serve.Ā 

About Josette@thebrookcook

I live in Stony Brook, New York on Long Island. I love garlic and baking. My hobby (and love) is to try new recipes. My favorite recipe resources include The New York Times, Food and Wine, Bon Appetit, and Martha Stewart Living. Enjoy!

6 responses to “Roasted Spaghetti Squash

  1. Mom

    Looks delicious.

  2. jessicanadelson

    Made this too, but used brown sugar. Yum!

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