Chef Sarah’s Roasted Spaghetti Squash

Is one of your new year resolutions to eat more healthy? El Gaucho Bellevue Executive Chef Sarah Scott shares one of her favorite pasta substitutions – roasted spaghetti squash. She shows you just how easy it is!


  • 1 Large Spaghetti Squash


  1. Cover a baking pan with parchment paper. Poke the squash 12 times with knife to let steam escape.
  2. Roast at 400 degrees for 45-70 minutes, flipping your squash half way through. The squash will be done when the skin “gives” as you put pressure on it.
  3. Remove from the oven and let it sit for 30 minutes.
  4. Cut it in half and remove the seeds. Grasp ½ of the squash with a kitchen towel and use a spoon to “shred” the squash into strands; discard skin.
  5. Sprinkle generously with kosher salt and serve below your favorite pasta sauce!

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