Spaghetti Squash Pasta

Spaghetti Squash Pasta with Roasted Tomatoes

This spaghetti squash pasta is one of my favorite ways to make spaghetti squash in the fall. Although butternut and acorn squash tend to get more attention this time of year, spaghetti squash is just as useful for an easy weeknight dinner. I like to dress the roasted strands with plenty of fresh parsley, garlic, walnuts and olive oil, then top the whole thing with cherry tomatoes roasted until they burst and soften.

The squash and tomatoes roast at the same time on one sheet pan, so there's very little to do while they're cooking. The squash gets tender and lightly toasted in the oven, while the tomatoes soften and release their juices over the finished dish.

Why You'll Like This Spaghetti Squash Pasta

• Everything cooks on one sheet pan. The squash starts roasting first, then the tomatoes are added halfway through.
• It's a good weeknight dinner. There's some preparation at the beginning, but once the squash and tomatoes are in the oven, there's very little to do until they're ready.
• Roasting gives the squash better texture. The strands are tender without becoming as soft and watery as they can when the squash is steamed.
• The roasted tomatoes make a simple topping. They soften and burst in the oven, and their juices are spooned over the squash along with the tomatoes.
• The walnuts add some crunch. I like the contrast with the tender squash and soft tomatoes.

Why Roast Spaghetti Squash?

Although there are a number of ways to prepare it, I prefer to roast my spaghetti squash. Roasting is easy and gives the squash a sweet, lightly toasted flavor that other methods like the microwave or slow cooker don't. The strands also come out tender without being as wet as they can be when the squash is steamed.

Cutting the squash into rings before roasting also helps produce longer strands than cutting it in half lengthwise. The rings roast directly on the sheet pan, and once they're tender, the flesh pulls away easily with a fork.

How to Make Spaghetti Squash Pasta

1. Roast the spaghetti squash

Preheat the oven to 425°F.

Cut the spaghetti squash crosswise into thick rings. Place the rings on a parchment-lined baking sheet. Brush both sides with olive oil and season with salt.

Roast for about 40 minutes, flipping the rings halfway through, until the squash is tender.

2. Roast the tomatoes

While the squash is roasting, toss the cherry tomatoes with olive oil, fresh thyme, salt and black pepper.

After the squash has been roasting for about 20 minutes, add the tomatoes to the same baking sheet.

Continue roasting for about 20 minutes, until the tomatoes have softened and started to burst.

3. Pull the squash into strands

Remove the baking sheet from the oven and let the squash cool enough to handle.

Use a fork to pull the flesh away from the skin and separate it into strands.

4. Add the garlic, parsley and walnuts

Heat olive oil in a large skillet over medium-low heat. Add the garlic and cook briefly, just until fragrant.

Add the chopped walnuts and parsley and cook for another minute or two.

Add the spaghetti squash strands and toss gently until they are coated with the garlic, parsley, walnuts and olive oil.

5. Add the roasted tomatoes

Transfer the spaghetti squash to a serving dish and spoon the roasted tomatoes over the top, along with any juices left on the baking sheet.

Serve warm.

Tips for the Best Spaghetti Squash Pasta

Cut the squash crosswise. Cutting it into rings gives you longer strands than cutting the squash in half lengthwise.

Roast the tomatoes until they burst. You want them soft and juicy rather than simply warmed through.

Don't let the garlic brown. It only needs a short time over low heat to become fragrant.

Variations

• Change the herbs - Try fresh basil, oregano or a combination of herbs in place of the parsley and thyme.
• Use a different nut - Pecans or toasted pine nuts can replace the walnuts.
• Add some heat - Toss the squash with a pinch of red pepper flakes along with the garlic.
• Add cheese - Finish with grated Parmesan or crumbled feta if you don't need the recipe to be vegan.
• Make it nut-free - Leave out the walnuts or replace them with toasted pumpkin seeds.

Serving Suggestions

Serve the spaghetti squash warm as a light main dish or alongside a simple salad. It also works well as a vegetable side dish with other late summer or fall meals.

Final Thoughts

No, it isn't exactly like pasta, but this garlic and herb spaghetti squash with roasted tomatoes doesn't need to be in order to be delicious in its own right.