Roasted Idaho Spaghetti Squash
- Prep: 10 minutes
- Cook: 30 -45 minutes
- Serves: 4 servings
Tender Idaho spaghetti squash roasted to perfection can be a side, a noodle substitute, a casserole base, or even a stuffed centerpiece. Its naturally earthy and sweet flavor shines in a wide variety of dishes, making it a must-have for late summer and into autumn meals.
Categorized: EntréesSide Dishes
Ingredients
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1 medium Idaho spaghetti squash
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2 Tbsp unsalted Idaho butter or olive oil
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2–3 cloves garlic, minced (optional)
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1 tsp fresh thyme leaves, or ½ tsp dried thyme (optional)
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1 tsp fresh rosemary, chopped (optional)
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Salt and pepper, to taste
Featured Idaho Produce
Steps
Preheat oven 400°F.
Slice the squash in half lengthwise and scoop out seeds. Brush cut sides lightly with Idaho butter and season with salt and pepper.
Place cut-side down on a parchment-lined baking sheet. Roasting cut-side down helps trap steam, softening the squash evenly while keeping the flesh tender and flavorful. Roast 35–45 minutes, until easily pierced with a fork.
Let squash cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
Optional flavor boost: In a skillet over medium heat, heat remaining olive oil or Idaho butter. Sauté Idaho garlic and Idaho herbs for 1–2 minutes, then toss in squash strands to coat. Season to taste.
Serve or customize:
As noodles: Toss with your favorite sauce (tomato, pesto, or cream-based).
In casseroles: Mix with cheese, vegetables, or shredded meat and bake for a comforting dish.
Stuffed halves: Keep squash halves intact and fill with seasoned beans, quinoa, roasted vegetables, or taco-style fillings. Bake until heated through for a dramatic presentation.
Serve warm.
