Food & Cooking Recipes Healthy Recipes Gluten-Free Recipes How to Roast Spaghetti Squash Be the first to rate & review! By Martha Stewart Martha Stewart Martha Stewart is a bestselling author, entrepreneur, and lifestyle expert who has taught millions of people through generations the joy of entertaining, cooking, gardening, collecting, crafting, and home renovating via her eponymous magazine, Martha Stewart Living, Emmy-winning television shows, and 99 books (and counting). Based in Katonah, N.Y., where she helms her 156-acre Bedford Farm, Martha is America's first self-made female billionaire. Editorial Guidelines Updated on January 4, 2019 Rate PRINT Share Close Photo: Kate Mathis Prep Time: 10 mins Total Time: 1 hr 10 mins Servings: 4 All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like. Ingredients 1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil Directions Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes. Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes. Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days. Originally appeared: Martha Stewart Living, January/February 2019 Rate It PRINT