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Roasted Spaghetti Squash Rings: Easy Side! Spaghetti squash: master perfectly roasted rings with this simple method. Enjoy tender, shreddable squash every time,

Roasted Spaghetti Squash Rings: Easy Side!

Spaghetti squash: master perfectly roasted rings with this simple method. Enjoy tender, shreddable squash every time, ideal for healthy meals.
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Prep Time 15 minutes
Cook Time 30 minutes
Total Time 45 minutes
Servings: 6
Course: Side Dish
Cuisine: American
Calories: 180
Ingredients Method Notes

Ingredients
  

  • 1 large spaghetti squash (~4lbs)
  • extra virgin olive oil
  • seasonings (salt, pepper, garlic powder, homemade seasoned salt)
  • Parchment paper
  • Sharp chef's knife
  • Large cutting board

Method
 

  1. Preheat the oven to 400 degrees and line a half sheet pan with parchment paper or nonstick-sprayed foil.
  2. Carefully pierce the spaghetti squash 4 or 5 times across the center with a sharp knife. Microwave for 2 minutes, flipping halfway, then cool for 5 minutes.
  3. Slice both ends off the squash, then cut into 1-1/2″ rings. Scrape out seeds and place rings on the prepared baking sheet.
  4. Drizzle rings with olive oil and seasonings, rubbing to coat both sides. Roast for 25-35 minutes, flipping halfway, until squash shreds easily with a fork.

Notes

- For easier cutting, ensure your knife is very sharp and use a damp paper towel under your cutting board for stability.
- Don't overcrowd the pan; give the rings space to roast evenly and brown beautifully.
- Storage tip: Leftover shredded spaghetti squash can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or a skillet.
Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.