Roasting spaghetti squash is super easy, it just takes a bit more time.
- Preheat the oven to 375F.
- Cut the spaghetti squash in half, around the middle, and scoop out the seeds. Set aside if you’re making chicken stock from kitchen scraps or roasting the seeds.
- Place the spaghetti squash halves cut side down in a 13×9 baking dish. Pour 1 cup of water into the dish. You can also use a rimmed baking sheet lined with foil and skip the water. Rub a little bit of olive oil on the inside of the squash and sprinkle with salt.
- Roast spaghetti squash in the oven until the spaghetti squash strands are soft and flake away easily with a fork, for about 45 minutes. A larger squash may take a bit longer, and a smaller squash may take less time.
- Remove the roasted spaghetti squash from the 13×9 pan and cool upside down on a rack, until cool enough to handle.