Roasted Spaghetti Squash

By • June 1, 2011 2 Comments

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Author Notes: The first time I made this was a happy accident -- I had intended to put melted butter, salt, and pepper on the cut squash for roasting, but I had a major mental lapse and accidentally put turbinado sugar on the squash instead. Fortunately, I loved it, and this is how I make it now.

Sometimes I use brown sugar instead. I think the key is just to use a darker sugar, and then top it with loads of Parmesan. It’s the sweet/salty combination that I think is fantastic. I eat this by the bowlful come autumn.

Food52 Review: WHO: Checker is a Food52er living in the nation’s capital.
WHAT: A way to eat spaghetti squash and be thrilled about it.
HOW: Roast the halved squash with melted butter and turbinado sugar in a hot oven until the skin starts to blister. Use a fork to separate its strands, top it with Parmesan cheese and eat it like spaghetti.
WHY WE LOVE IT: When you think spaghetti squash do you think snoozefest? So did we, but that was before we tried this cheesy and sweet version. It's buttery, salty, and slightly sugary -- the perfect way to wake up this potentially bland winter squash.
The Editors


Serves 4

  • 1 medium-sized spaghetti squash
  • 3 to 5 tablespoons unsalted butter, melted
  • 4 to 6 tablespoons turbinado sugar
  • Plenty of freshly grated Parmesan cheese
  • Salt, to taste
  1. Preheat your oven to 400° F.
  2. Line a baking sheet with foil.
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Brush the inside of the squash liberally with the melted butter and sprinkle a bunch of sugar all over the insides, too.
  5. Place the squash cut side down on the foil-lined baking sheet, and brush a little of the butter over the skin.
  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.
  8. Toss with plenty of grated Parmesan, season with salt, and serve.
  • This recipe is a Wildcard Contest Winner!
  • This recipe is a Community Pick!

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