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Spaghetti Squash with Basil Vinaigrette

Author: Gaby


  • 1 medium spaghetti squash 2 to 3 pounds
  • 2 tablespoons olive oil
  • kosher salt and freshly cracked black pepper
  • 1 teaspoon red pepper flakes
  • 1 recipe Basil Vinaigrette
  • shaved parmesan
  • toasted pine nuts


  • Preheat the oven to 400°F
  • Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Scoop out the seeds. Place the squash on a roasting pan, cut side up and drizzle with olive oil, salt, pepper and red pepper flakes.
  • Cook the squash for 45-50 minutes until fork tender.
  • When done, the squash should be easily pierced a fork all the way through the skin. If it's still not tender, put the squash back in the oven for another 15 to 20 minutes.
  • Using a fork, scrape out the spaghetti like strands of squash. Transfer the strands to a large bowl and serve with the basil vinaigrette on top along with shaved parmesan, salt, pepper and pine nuts.