Savory Roasted Garlic Spaghetti Squash: An Easy Side Dish

Discover the ease and deliciousness of perfectly roasted spaghetti squash, infused with tender, sweet garlic. This simple yet flavorful recipe transforms a humble squash into a satisfying, low-carb alternative to pasta, ideal for a wholesome weeknight meal or a versatile side.

Ingredients

• 1 medium spaghetti squash, about 3-4 lbs (1.5-2 kg), rinsed
• 1 whole head fresh garlic, approximately 8-10 cloves
• 2 tablespoons extra virgin olive oil
• Salt and freshly ground black pepper, to taste
• 1 teaspoon fresh herbs, finely chopped (optional, such as rosemary or thyme)

Instructions

1. Prepare the Squash: Begin by carefully cutting the spaghetti squash in half lengthwise. A sturdy chef’s knife and a stable cutting surface are essential for safety. Once halved, use a spoon or ice cream scoop to thoroughly remove all seeds and fibrous, stringy bits from the center cavity, ensuring a clean base for roasting.
2. Season and Arrange: Place the individual garlic cloves, still in their protective skins, onto a small piece of aluminum foil to prevent burning. Drizzle the cut surfaces of the squash halves generously with the olive oil, using your hands or a brush to ensure even coating over the golden flesh. Season the squash liberally with sea salt and freshly ground black pepper. Arrange the squash halves, cut-side down, on a large baking sheet. Place the foil-wrapped garlic bundle on the same sheet.
3. Roast Until Tender: Transfer the baking sheet to a preheated oven at 400°F (200°C) and roast for approximately 48-55 minutes. The squash is ready when its skin yields easily to pressure, and the flesh feels tender when pierced with a fork. The edges should show a light golden-brown caramelization. Allow it to cool slightly on the baking sheet for about 5-10 minutes, making it easier to handle.
4. Extract the ‘Noodles’ and Combine: Once cool enough, gently squeeze the roasted garlic cloves from their skins; they should be soft and spreadable. Use a fork to scrape lengthwise across the roasted squash flesh, detaching the characteristic spaghetti-like strands. Transfer these strands to a serving bowl, then mash the softened roasted garlic and stir it through the squash. If using, fold in the chopped fresh herbs. Taste and adjust seasoning as needed before serving warm.

Chef’s Insight

The magic in this recipe truly comes from roasting the garlic alongside the squash. The high heat transforms raw, pungent garlic into sweet, mellow cloves that melt into the squash strands, adding a depth of flavor that’s simply irresistible. Don’t rush the roasting; ensure the squash is deeply tender for the best texture.

Cook’s Notes

• Safety First: Cutting spaghetti squash can be tricky. Use a sharp, heavy knife and cut slowly, starting at the stem end. If it’s too hard, microwave the whole squash for 3-5 minutes to soften the skin slightly.
• Even Roasting: Ensure your squash halves are roughly the same size for uniform cooking. If one half is significantly smaller, it might cook faster.
• Flavor Boost: For an extra layer of flavor, consider adding a pinch of red pepper flakes or a squeeze of fresh lemon juice at the end.

How To Serve

• Simple Side: This roasted spaghetti squash makes an excellent, healthy side dish for nearly any protein, from grilled chicken or fish to roasted pork loin.
• Pasta Alternative: Use it as a base for your favorite pasta sauces. Top with marinara, pesto, or a creamy Alfredo for a low-carb ‘pasta’ meal.
• Bowl Base: Create a vibrant vegetarian bowl by adding roasted vegetables, a protein like chickpeas or lentils, and a drizzle of tahini sauce.

Keep & Reheat

• Storage: Store leftover roasted spaghetti squash in an airtight container in the refrigerator for up to 3-4 days.
• Reheating: Reheat gently in the microwave or on the stovetop with a splash of water or broth to prevent drying out.
• Freezing: While possible, freezing can alter the texture, making it slightly softer. If freezing, cool completely, then store in freezer-safe bags or containers for up to 3 months. Thaw overnight in the fridge before reheating.

Prep Time: 10 minutes | Cook Time: 50 minutes | Total Time: 1 hour | Yields: 4 servings

FAQs

Can I make this recipe ahead of time?

Yes, you can roast the spaghetti squash and garlic a day or two in advance. Store them separately in airtight containers in the refrigerator, then combine and reheat just before serving.

How do I store leftover roasted spaghetti squash?

Store any leftovers in an airtight container in the refrigerator for up to 3-4 days. It reheats well in the microwave or a pan on the stovetop.

What if my squash isn’t getting tender after 50 minutes?

Squash size and oven calibration can vary. Continue roasting in 10-15 minute increments until the flesh is easily pierced with a fork and feels tender, checking periodically.

Can I use dried herbs instead of fresh?

Absolutely! If using dried herbs, reduce the quantity by about one-third and add them along with the salt and pepper before roasting to allow their flavors to bloom.

How do I know when the roasted garlic is ready?

The garlic cloves, still in their skins, should feel very soft when squeezed gently through the foil. They will be a light golden-brown color and have a sweet, mellow aroma.

Can I roast the squash with other seasonings?

Certainly! Feel free to experiment with spices like smoked paprika, Italian seasoning, a pinch of cayenne for heat, or a drizzle of balsamic glaze before roasting for different flavor profiles.

What’s the best way to cut spaghetti squash safely?

To cut spaghetti squash safely, use a sharp, heavy chef’s knife. If it’s too tough, microwave the whole squash for 3-5 minutes to soften the skin slightly before cutting. Place it on a non-slip surface and cut lengthwise from stem to end.

Can I freeze roasted spaghetti squash?

You can freeze the cooked squash strands for up to 3 months. Allow them to cool completely, then place in freezer-safe bags or containers. The texture may be slightly softer after thawing, but it’s still great in casseroles or as a base for sauces.

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