Traditional Herb-Roasted Spaghetti Squash

Why This Traditional Herb-Roasted Spaghetti Squash Works

In the hot oven, the squash halves sit cut side down, so the cut surface is right against the pan. The steam from inside the squash has nowhere to go, so it stays trapped between the flesh and the skin. Over time the inside softens all the way through instead of drying out. The strands loosen from each other but still hold their shape, which is why they scrape out in long “spaghetti” pieces instead of turning mushy.

While it roasts, the olive oil and herbs coat the inside of the squash. As the squash warms up, the oil soaks into the surface and keeps it from drying or sticking to the pan. The thyme and rosemary cling to the oiled flesh, so they stay on the squash instead of falling off. After roasting, a quick toss with a little more olive oil keeps the strands separate and silky, not clumped together. A light sprinkle of Parmesan at the end sticks to the warm strands and adds a bit of chew on top.

Mistakes To Avoid

Cutting the squash in a rush often leads to uneven halves, with one side much thicker than the other. The thicker half needs more time in the oven, so when both halves come out together, one side can still be hard while the other is already soft and starting to fall apart.

Letting the squash roast way past the 40-minute mark can cause the strands to lose their shape. Instead of long, separate “noodles,” the inside turns mushy and clumps together, so it eats more like mashed squash than spaghetti-style strands.

Roasting at a lower temperature than called for, or crowding the pan, keeps the squash steaming instead of roasting. The flesh then turns wet and a bit soggy, and the strands come out watery instead of slightly firm and separate.

Skipping the step of cooling slightly before scraping often leads to overworked strands. When the squash is blazing hot, it’s harder to handle, so the fork tends to dig too deep and shred the flesh into short, broken bits instead of long strands.