Spaghetti squash and other winter squashes are plentiful in many areas this time of year. It is a delicious addition to any dinner menu—it can be dressed up or down, for guests or a casual weeknight meal. It works in a lot of different diets and is a nutritious veggie substitute for pasta. It’s a lighter option in the middle of heavy holiday meals.

If you’ve never used spaghetti squash before, it can be a little intimidating. Fear not; it’s a straightforward vegetable once you know what to do. To roast a spaghetti squash, first, you need to cut it lengthwise. This can be a bit difficult because of the tough outer skin.

Before You Cut

Before slicing in half, score the clean outer skin with a knife. This can help slice it easier. Use a sharp knife and go slowly. If the skin is too tough to cut safely, score slits in it with a paring knife and microwave the squash for a few minutes before cutting. For safety reasons, you must slit the skin if you microwave the squash, to allow the steam to escape.

Cutting the Squash

Step One: Carefully cut off the stem of the squash. This will give you a flat edge.

Step Two: For smaller squash, stand the squash upright on the flat stem-end and use the tip of the knife to slice through the squash, starting at the round end. If the blossom spot is too thick, cut to one side of it. Slowly pull the knife down through the squash to cut in half.

For larger squash, or if the squash feels unstable standing upright, leave the squash on its side. Put the point of the knife down through the center of the squash (stabilize the squash with your hand to make sure it doesn’t slip). Cut through the squash from the center to one end, then turn it around and cut from the center to the other end.

Roast

Once you cut the squash, scrape the seeds and pulp out of the center; a metal spoon works well for this.

Place the halves on a parchment-lined baking sheet. Sprinkle with salt and pepper and drizzle with olive oil, then place the squash cut side down, with the tough skin on the outside. Cook in a pre-heated 400*F oven for 35–40 minutes.

Add Toppings

One thing I love about spaghetti squash is its versatility. Once the spaghetti squash halves are roasted, the toppings can be customized so that there’s something for everyone! I like to use spaghetti squash as a base to repurpose leftover shredded chicken, roasted veggies, sauces, or seafood. Heat the toppings on the stove while the squash is roasting for a quick weeknight dinner.

Italian Squash Boats

Heat together cut up (or small) cooked Italian meatballs, marinara, spinach, basil, and mushrooms. When squash is done roasting, carefully pull “noodles” away from the squash skin with a fork. Add some of the meatball mixture and mix. Top with fresh mozzarella cheese slices or marinaded mozzarella balls and some parmesan cheese. Broil on high for 3 minutes or until cheese melts.

Pizza Squash Boats

Sautee a garlic clove and a chopped bell pepper in olive oil over medium-high heat. Add cooked ground Italian sausage, pepperoni cubes, and diced mushrooms. Add your favorite pizza sauce. When squash completes roasting, carefully pull “noodles” away from the squash skin with a fork. Add some of the sausage mixture and mix. Top with pizza cheese and some crushed red pepper if you like. Broil on high for 3 minutes or until cheese is melted.

Rosemary Chicken Alfredo Squash Boats

Heat together diced cooked chicken breast (or thighs), 1 tablespoon of fresh rosemary leaves (or one teaspoon of dried) and diced mushrooms. Add chopped caramelized onions if you like. Add some bottled or homemade alfredo sauce. When squash is done roasting, carefully pull “noodles” away from the squash skin with a fork. Add some of the chicken mixture and mix. Top with shaved parmesan and asiago cheese. Broil on high for 3 minutes or until cheese is melted. Sprinkle with chopped parsley and more parmesan.

Roasted Spaghetti Squash Instructions

1. Preheat oven to 400* F.
2. Wash the outside of the spaghetti squash thoroughly. Carefully slice off the stem end and cut squash in half lengthwise. Remove seeds and the pulp.
3. Place squash on a parchment-lined baking sheet, sprinkle with salt, fresh-cracked pepper, and good olive oil. Bake at 400*F for 35–40 minutes.
4. In the meantime, heat chosen toppings on the stovetop. Do not put cheese in the mix at this stage.
5. When spaghetti squash is done, remove from the oven and carefully pull squash flesh “noodles” away from the skin, without breaking the skin. Add heated topping mix and stir gently with a fork.
6. If adding cheese: add cheese to the top of your mixed squash boat and place under a broiler on high for 3 minutes or until cheese melts.
7. Garnish and serve immediately.