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Try this delicious and easy recipe for crispy cheese and herb roasted acorn squash. Perfect for a tasty side dish or a vegetarian main course.
Our crispy cheese and herb roasted Parmesan acorn squash is our new favorite way to serve up the old classic. It’s the perfect side dish for any occasion, and kids love it. The savory squash’s delicious flavor is taken out of this world with it’s crunchy exterior. It’s like you’re eating french fries!
Ingredients To Make Savory Acorn Squash
One of the things I love about this recipe is that most of the ingredients are items we already have at home. If I grab an acorn squash at the store or from the farm stand, I know I have the rest at home ready to go. Here is what you will need:
Acorn Squash: a small or medium size squash
Parmesan Cheese: freshly grated from a blog will work the best
Garlic Salt: adds flavor and saltiness
Chili Powder: adds a little heat and bold flavor
Dried Thyme: adds herbaceous flavor
Extra-Virgin Olive Oil: helps brown and caramelize the squash
Parsley: adds a pop of freshness
The measurements for each ingredient can be found in the recipe card at the end of the post.
How to Make Herb Roasted Acorn Squash Recipe
Roasting vegetables is my favorite way to cook veggies! It’s so easy and adds so much flavor. Here are the steps for making this squash recipe:
Prep: Preheat the oven to 425 degrees F and line a baking sheet with parchment paper.
Slice: Half and remove the seeds from the acorn squash with a spoon and cut into 1″ slices.
Combine: Add the parmesan cheese and seasonings to a small bowl and stir to combine.
Coat: Place the squash slices on the prepared baking sheet and drizzle with olive oil and then sprinkle with the cheese mixture. Lay the squash in a single layer.
Roast: Stick the tray in the oven and roast for 20 minutes until fork tender.
Serve: Sprinkle with parsley and serve hot!
Keep scrolling to the end of the post for the recipe with all the complete instructions.
Watch How This Video is Made…
Can You Eat Acorn Squash Rind?
Yes! And I promise it’s not weird! But, if you want to take it off:
Simply peel it or cut it off using a paring knife or vegetable peeler.
Is Acorn Squash Healthy?
Acorn squash is low in calories and high in important nutrients like vitamin C, potassium, and magnesium. Parmesan cheese is also healthy in moderation and contains protein and high in nutrients for bone health.
Carrian’s Tips
Squash is actually pretty tough, think acorn, butternut etc. making it hard to cut through. I’ve found the best way to cut squash is to simply hold the squash firmly with one hand on the cutting board and use a chef’s knife to cut the acorn squash in half, from root to stem. Next, scoop out the seeds. Make sure it’s a sharp knife!
Finally, place each half on the cutting board, flat side down, and use the same knife to cut the squash into ½-inch thick half circles. If you are really having a tough time cutting it, pop it in the microwave for 1-2 minutes to make it even easier to cut.
What to Serve with Roasted Acorn Squash
This squash side dish is pure comfort food, so we love to eat with all the classic comfort food main dishes like…
This roasted squash also goes great as a side dish for Thanksgiving or Christmas! It is so simple but looks so fancy!
Storing and Reheating
Leftovers should be stored in an airtight container in the refrigerator. It will keep for up to 5 days.
To reheat it, use the microwave, stove top or oven. I recommend the stove top in a skillet or on a sheet pan in the oven at 350 degrees until heated through.
This comforting recipe for crispy cheese and herb roasted acorn squash is sure to be a hit at your next dinner party. With a flavorful combination of herbs and the satisfying crunch of melted cheese, this dish is a must-try.
More Tasty Vegetable Side Dishes
Prevent your screen from going dark
Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper.
Slice the squash in half and scoop out the seeds. Cut in 1” pieces.
1 Acorn Squash
Add the cheese and seasonings to a small bowl and stir to combine.
1 Cup Parmesan Cheese, 1 teaspoon Garlic Salt, 1/2 teaspoon Chili Powder, 1/2 teaspoon Dried Thyme
Place the squash on the prepared baking sheet and drizzle with olive oil. Sprinkle with the cheese mixture. Toss together until well coated. Lay out evenly.
2 Tablespoons Extra-Virgin Olive Oil
Roast for 20 minutes and serve with a sprinkle of parsley.
Parsley
Air Fryer Instructions: Preheat to 400 degrees F and air fry for 10 minutes. Dip: If you want a delicious dip to dunk this roasted acorn squash in, mix together some sour cream with a little chili powder and a squeeze of lemon or lime juice.
Don’t be intimidated by those weird and wonderful winter squash! Fanciful shapes, stripes, bumps, and warts, these gorgeous vegetables are as tasty as they are pretty. If your only winter squash experience is pumpkin pie, it’s time to try something new.
13 Winter Squashes to Cook and Enjoy
There are many varieties of winter squash available that are versatile, healthy, and delicious. The next time you are out shopping for a pumpkin, keep an eye out for one of these yummy varieties of winter squash.
Butternut Squash
If you’re new to squash and unsure where to start, I would recommend beginning with butternut squash. It’s my go-to! Butternut squash is very easy to peel and cut, and it tastes absolutely delicious.
Butternut squash is versatile and doesn’t taste overly sweet. Most markets have butternut available year-round, making it a great starter squash for those new to cooking with this winter vegetable. Although it has a lighter texture and flavor when cooked, butternut squash can be used in place of sweet potatoes in recipes.
While available year-round, it is in season during fall and early winter.
Sugar Pumpkin
Have you noticed that those giant pumpkins sold during Halloween lack any substantial flesh? That’s because they were bred to be carved and not eaten. Instead, sugar pumpkins are small, have thick, flesh-packed walls and have a distinctive “pumpkin” flavour.
If you want to skip the canned pumpkin for your baking and make your own purée, then a sugar pumpkin is the squash for you.
To prepare these pumpkins, you’ll want to cut them in half and then scoop out the seeds. Don’t forget to roast the seeds (like these highly addictive pumpkin seeds).
Once cleaned, put it in a baking tray with the cut side facing up. In the baking tray, add about an inch of water. Leave the pumpkin in the oven until you can piece the flesh with a fork, and it feels nice and soft.
Let it cool, and then scoop out the pulp from the inside. And voila! You’ve made yourself some puree to make pies, scones, muffins, creme brulee, or other desserts.
Look for sugar or pie pumpkins rather than carving pumpkins.
Spaghetti Squash
For low-carb lovers, spaghetti squash comes in a close second to zucchini as their favourite versatile vegetable. Its flesh is tender and chewy, with a fragile texture and mild flavour.
The squash gets its name from the spaghetti-like strands of the flesh when cooked. Unlike other winter squash varieties, spaghetti squash is not sweet. The “strands” make a perfect low-carb replacement for pasta.
To get the “spaghetti,” cut the squash in half and remove the seeds. Roast the squash cut-side up in a pan with an inch of water. When cooked, the flesh will be shredded with a fork into strands that look like spaghetti noodles. Season and serve with your favourite pasta sauce.
Spaghetti squash can be white, yellow, or orange hues.
Acorn Squash
This is another squash that is readily available in grocery stores year-round. The skin is typically dark green, with a bit of orange peeking through. The flesh is orange and has a nutty, sweet flavour. This skin of the acorn squash is edible and makes a great vessel to serve soups and dips.
When shopping, look for acorn squash that doesn’t have deep ribs, as the rounder the squash, the easier it is to peel.
I use a heavy-duty vegetable peeler to remove the skin. Even though you can technically eat it, it doesn’t taste that good while cooking.
Cut between the ribs and then use the peeler to clean up the edges. Once you have these sections of squash, it’s very easy to cut acorn squash into half moons or in chunks. I cut mine up into as close to squares as possible.
Next, I put the squash in a roasting pan and cover it with salt, pepper, and olive oil. When it’s tender and ready to come out, I drizzle it with a balsamic reduction. This makes for such an excellent side dish!
Sometimes, I also serve it this way alongside butternut squash. Together, they make a nice salad because you get a different density with the butternut squash. An acorn squash density is somewhere in between a summer and a winter squash. It has a lot more water content.
Look for an acorn squash that is as round and smooth as possible to make it easy to peel.
Sweet Dumpling Squash
How can you not love something called “Sweet Dumpling”? This darling squash is small and compact. The flesh tastes like sweet potatoes, and you can even eat the skin. It is perfect for use as an edible bowl for soups and stews.
To cook it, you can cut and prepare it the same way as you would the acorn squash.
While fun and funky on the outside, the flesh is a light orange.
Carnival Squash
The carnival squash is the offspring of an acorn and a sweet dumpling squash. It resembles both parents in shape, and its yellow flesh is mellow and sweet. In recipes, substitute this squash for acorn squash or butternut squash.
Carnival squash can be cooked the same way as the acorn squash or butternut squash, just maybe without the balsamic reduction. They’re a really nice pumpkin to stuff!
These squash are often used as funky decorations during Halloween as well.
Delicata Squash
Also known as the sweet potato squash, Delicata has a creamy flesh with a mild flavour similar to sweet potatoes. The skin is edible, which makes this squash a cinch to prepare: cut it in half, remove the seeds, and roast away!
The delicata squash is very dense, which is what makes it great for stuffing and baking.
To cook them, cut them in half lengthwise to create a little boat and scoop out the seeds. Roast on a pan with an inch of water.
To season them, I like to drizzle them with olive oil, a little bit of brown sugar, butter, and some salt. They taste so sweet and savory when you cook them this way!
As a larger squash, one delicata can go a long way.
Kabocha Squash
Kabocha is an Asian variety of winter squash known for its squat green appearance and rich orange flesh. It’s used widely in Japan and Korea and is often referred to as a Japanese Pumpkin (“kabocha” is the Japanese word for “pumpkin”).
Its texture is similar to that of a chestnut and tastes like a cross between a pumpkin and a sweet potato. In Japan, the Kabocha is used in tempura, stewed, and in desserts. Kabocha can be roasted or steamed and used the same way as other hard winter squashes, such as butternut or pumpkins.
Red Kabocha is similar to its green counterpart in shape, but it is reddish orange with sweeter flesh. Red Kabocha is excellent for use in desserts and curries
Another variety that is similar that I cook with is the Red Kuri squash (more on that one below!). I use both the red kuri and kabocha squashes for making curries, soups, and stews since they hold their form. Unlike other squash, they won’t turn mushy when you put them in cooking. So you get a really delicious texture and flavour.
You can find both kabocha and red kabocha squash.
Buttercup Squash
Buttercup looks like a miniature version of Kabocha squash. It has a sweet, creamy flavour and is considered the sweetest of all winter squash.
The flesh tends to be on the dry side, so roasting is not recommended. Instead, steam or bake to use in soups and curries.
Cook it following the same instructions as the sugar pumpkin. Once you cook them, you scoop out the flesh, and it’s going to be more mushy and puree-like. This makes the consistency good for baking or making soups with, anything that won’t stay together.
Green on the outside, it has orange flesh.
Blue Hubbard Squash
This is one of the largest varieties of winter squash. Its exterior is firm and can range in colour from deep green to gray or blue. Blue Hubbard’s flesh is a deep orange with a sweet pumpkin flavour. Hubbards are a great choice for baking. You can use this squash for soups or pies.
To prepare this squash, you will also want to steam it. Follow the same instructions as the sugar pumpkins, scooping out the flesh once cooked.
The blue hue of this squash can throw people off, but it’s really quite sweet in flavour.
Red Kuri Squash
This cute little squash is bright orange with a rich, buttery flesh and savoury flavour. The skin is edible on the Red Kuri, which will bring a fun, seasonal colour to your dish. This squash is perfect for braising, roasting, and baking.
When cooking the Red Kuri squash really holds together. For this reason, it’s great for adding chunks into curry, soup, stew, and as tempura. One of my favourite dishes is Thai red curry with pumpkin. You can customize it by adding beef, pork, or chicken to it as well.
It’s made in a nice red curry sauce and then with pieces of red kuri (said the same, but spelled differently!).
The skin will be orange with a green line showing a second skin with denser flesh on the inside. The trick is to cook it until it’s quite tender, and then it will absorb the flavour of the soups or stews it’s in. You really need to cook it so it won’t be crunchy, but the plus is that the squash won’t turn to mush.
The red kuri squash is the one on top of this “pumpkin pyramid”
Cinderella Pumpkin
This fun pumpkin may have gotten Cinderella to the ball, but it’s so much more than a magical transport vehicle. Cinderella pumpkin’s rich, thick flesh is moist and custard-like, with a sweet flavour that surpasses almost any other pumpkin you can get.
You can use it in any winter squash recipe, but if you get your hands on one, make pie. It makes the most delicious pumpkin pie you will ever taste.
Once cooked, the starches in the pumpkin carmelize to create a super sweet taste.
Turks Turban Squash
A heirloom squash, people love this wacky squash for its interesting shape and mixture of colours. I find it to be really beautiful and interesting.
To prepare the Turks squash, you first cut off the “cap.” This can be quite difficult, so make sure the person doing so is skilled with a very sharp knife. Alternatively, use a paring knife if you don’t feel as confident.
Then, you prepare the top and bottom. Scoop out the seeds and roast them in a pan with some water. Once the flesh is fork tender, scoop out the flesh. But leave a little behind on the edges!
When I made this squash, I mixed it with cooked rice, roasted tomatoes, roasted garlic, salt, and parmesan cheese. When mixed together, it made a really nice pumpkin pilaf.
The best part…I put it back in the squash skin as a bowl! While the bowl is very thin, it becomes hard. You can knock it and see that it holds together as a bowl. To serve it, I scooped the pumpkin pilaf inside and put the little cap on top. It was an absolutely delicious meal, and I highly recommend it.
My Turks Turban squash is filled with rice pilaf and topped with the cap.
Brown sugar and butter fuel this delicious, fall-inspired side dish. This roasted brown sugar acorn squashrecipe hits those sweet and savory notes that are so craveable.
Roasting an acorn squash brings out it’s natural sweetness, and topping it with brown sugar and a little butter with warm fall spices almost makes you feel like you’re eating a dessert. This makes a perfect side dish for Thanksgiving or Christmas and pairs so well with just about any main dish.
The Biggest Pumpkin
I gave my pumpkin warm milk every single week for many, many weeks in a row because I’d heard that was the secret to growing the biggest, best pumpkin Vancouver Washington had ever seen.
Months of padding through the slowly drying out grass, stopping to see how much produce was growing (aka sneaking raspberries as fast as Mom could can them) had brought me to the reality that my pumpkin was in need of saving.
And I tried. I really did. But in the end, one pumpkin bit the dust while the other looked exactly the same as all my siblings. I don’t remember where I’d heard the tip or why I was so dertermined to make it happen, but looking back I can see that while nothing good came of it, nothing bad did either. I’m trying hard this year to remember that the tips we get for growing a successful garden may not always produce blue ribbon winners, but it did create the desire to see something through.
One good thing did come of the garden my parents planted. Acorn squash to the rescue.
While my little plant didn’t grow up extra ginormous, it did help me to embrace new foods and this is one of them. All these years later and I can sill remember the feel of mashing my little helping of acorn squash, loaded with butter and brown sugar and listening for the sound of the garage door shutting which meant it was time to eat!
Ingredients for Roasted Acorn Squash
The ingredients for this recipe are few and simple which is exactly how a side dish should be! Here is what you will need:
Acorn Squash: any size will work just fine for this recipe
Olive Oil: used to keep the squash from sticking to the pan and to help caramelize
Salt and Pepper: used to season the squash as it roasts
Butter: adds flavor and helps brown and caramelize the squash
Dark Brown Sugar: adds sweetness and rich flavor
Kosher Salt: cuts through the sweetness and enhances all the flavors
Cinnamon: adds flavor and warmth to the dish
Cardamom: adds flavor and that signature fall taste
Keep scrolling down to see the measurements needed for each ingredient. All the details are contained in the recipe card where you can also print or save the recipe.
How to Cut Acorn Squash
Cutting an acorn squash, or any kind of squash, can get more exciting than it needs to be. Let’s keep all our digits and do it the right way!
Be sure you are using a sharp knife. Lay the squash on its side on a cutting board and place the knife in one of the furrows (the dip between two of the bumps). Keeping your finger tips tucked under while still holding the squash, firmly push down on the knife. You will feel the knife push through to the hollow center.
Slide the knife around the tip of the squash. Don’t try to cut through the stem. Once you have cut all the way around the acorn squash, set the knife down and pry open the squash with your fingertips. The stem will either crack or break away to one side of the squash.
Scoop out the seeds inside with a spoon and you’re ready to go.
How to Make Roasted Acorn Squash
Here is a brief overview of the steps for roasting acorn squash:
Preheat the oven.
Drizzle some olive oil in a cast iron pan and rub the squash halves all over with olive oil. Season the flesh side with salt and pepper.
PRO TIP: If you don’t have a cast iron pan, a baking dish or baking sheet will work just fine. It may just take a little longer to brown and get crispy.
Place each half flesh side down on the pan and roast in the oven with foil loosely laid over the top of the squash. Roast until the flesh side is getting brown and caramelized.
Flip the acorn squash halves over and rub butter all over the rims and put the rest of the pat of butter in the well of the squash.
Sprinkle all over with brown sugar and the spices.
Roast again with the flesh side up this time and loosely covered with foil until fork tender.
Serve with a sprinkle of kosher salt if desired.
PRO TIP: You can eat the skin if you want, but it should be easily separated from the squash at this point, so it’s easy to discard as well.
All of these instructions can be found in the recipe card at the end of the post.
Is Acorn Squash Healthy?
Acorn squash is low in calories and high in important nutrients like vitamin C, potassium, and magnesium. So on it’s own, yes, it is quite healthy, but after we load it up with butter and brown sugar, it’s a little less so 😂.
Is There a Difference Between Roasting and Baking an Acorn Squash?
Both cooking methods take rock hard squash and cook it until it is tender and delicious. Generally speaking, roasting is done at temperatures 400 degrees F and higher and baking is done at 375 degrees F and lower.
Roasting gives you that browned caramelized texture and flavor.
Do You Remove the Skin from an Acorn Squash Before Roasting?
No, the skin does not need to be removed before roasting. As the acorn squash roasts, the flesh gets tender and will easily pull away from the skin when it’s done.
Storing Roasted Acorn Squash
Roasted acorn squash should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You can reheat it in the microwave or in the oven at 300 degrees until warmed through.
There’s something so comforting and home-y about a roasted squash side dish. It goes well with all the typical comfort food main dishes and those crispy caramelized edges are heaven! This roasted acorn squash recipe with butter and brown sugar is sure to make your holiday side dishes list!
More Tasty Squash Side Dishes:
Servings: 6
Prep Time: 5 minutesmins
Cook Time: 40 minutesmins
Total Time: 45 minutesmins
Heat the oven to 400 degrees.
Drizzle oil in a cast iron pan and rub the acorn flesh and all over the bottom. Add a tiny drizzle, or rub the oil down into the well of each squash and season well with salt and pepper if desired.
1 Acorn Squash, Olive Oil, Salt and Pepper
Roast for about 20-30 minutes, face side down and with foil over the backs until the flesh is browning and caramelizing.
Flip over and rub the rims with a pat of butter and then throw the pat into each well.
2 Tablespoons Butter
Sprinkle liberally with brown sugar in the well and rims as well as the seasoning divided between the two squash.
2-4 Tablespoons Dark Brown Sugar, 1/4 teaspoon Cinnamon, 1/4 teaspoon Cardamom
Roast, cut side up, covered with foil for another 20-25 minutes or until tender and mashable. Serve with a little more salt if needed.
This easy and delicious recipe combines the savory flavors of cheese and basil with roasted vegetables for a satisfying and nutritious meal. Perfect for those end of summer veggies!
One of the hardest parts about cooking dinner during the summer is always turning on the oven. No one wants to do it. Am I right? I totally understand and I hear you, I do, but now I’m going to ask you to do just that because this cheesy basil vegetables side dish is so worth it. Roasted vegetables always are.
We had a few veggies that needed to be used up, but more importantly our basil was in it’s last few days of life and so I thought I would try my hand at a quick and easy veggie dish that you all can serve. We looooooved it.
How to Make Roasted Summer Vegetables Video
This is so easy and you can definitely use fresh or dried basil which means that this recipe is one you can make all year round. I know your guests will love it once Thanksgiving hits too. I know, let’s not even talk about that yet, but it’s true. It will be here before we know it!
Ingredients for Roasted Summer Veggies
Roasted vegetables are my favorite kind of vegetables! And keeping them simple is the best way to go. All you need is a few simple ingredients to make this tasty vegetables side dish. Here is what you need:
Vegetables: Carrots, Zucchini, and Yellow Squash
Cheese: Mozzarella Cheese and Parmesan Cheese
Flavor: Basil and Garlic
Extra Virgin Olive Oil
Salt and Pepper
The measurements and details for each ingredient can be found in the recipe card at the end of this post.
How to Make Cheesy Basil Roasted Vegetables
Your first step will be to slice up your veggies, then toss them with the rest of the ingredients saving a little of the basil and cheeses for later. Then roast it all up in the oven. The last few minutes top with the additional cheese and then sprinkle the last of the basil on before serving. If it’s winter and you don’t have fresh basil you can garnish with a little parsley. Booyah!
Are Vegetables Hard to Digest?
Some vegetables such as broccoli, cabbage and kale contain high fiber and cellulose, which are hard to digest. But, eating these vegetables reduces your risk of cancers of the digestive tract.
Carrots, winter squash, summer squash (especially peeled), starchy tubers (yams, sweet potatoes, potatoes), turnips, rutabagas, parsnips, beets, plantains, yaro, and Yuca are generally easier on the digestive system.
Is Yellow Squash the Same as Summer Squash?
The term summer squash includes many varieties of squash, such as yellow squash, zucchini, and crook neck squash which are all harvested in the summer.
Which is Healthier, Yellow Squash or Zucchini?
The nutrients in yellow squash and zucchini are pretty close in comparison, however, zucchini is lower in sugar.
Substitutions and Variations
This recipe is so versatile you can substitute different vegetables or add more vegetables. You can also play with the cheeses for different flavor. Adding bell peppers or red onions would be so yummy! If you want to try some winter vegetables in this recipe, try swapping in some butternut squash, brussel sprouts, cauliflower or broccoli.
As for the cheese, I love the meltiness of the mozzarella, but if you want some heat, try using pepper jack cheese! Colby jack or monterey jack cheese would also be fabulous!
What to Serve with Cheesy Basil Roasted Vegetables
Whether you’re making this roasted vegetable recipe during the summer, fall or winter, it will be make a fantastic side dish for any main course. Here are some ideas:
Storing and Reheating
Leftovers should be stored in the refrigeration in an airtight container. Leftover vegetables will keep for 3-4 days.
You can reheat the leftovers in the microwave or in the oven. If I have the time, I prefer the oven because it keeps the cheese and veggies nice and toasty. Add the vegetables to a baking dish and reheat at 350 degrees F for 10-15 minutes or until heated through. I find that the microwave kind of makes everything a little soggy.
This delicious and easy recipe for cheesy basil roasted vegetables is the perfect way to add some flavor to your daily veggie intake. Try it out and see for yourself!
More Vegetable Side Dishes:
Servings: 6servings
Prep Time: 15 minutesmins
Cook Time: 30 minutesmins
Total Time: 45 minutesmins
Description
This easy and delicious recipe combines the savory flavors of cheese and basil with fresh vegetables for a satisfying and nutritious meal. Perfect for those end of summer vegetables!
Prevent your screen from going dark
In a large bowl, add all of the vegetables, 1/2 Cup Mozzarella, 1/2 Cup Parmesan, basil, garlic and salt and pepper.
2 Medium Carrots, 2 Small Zucchini, 2 Small Yellow Squash, 2 Cloves Garlic, 3/4 Cup Low-Moisture Part Skim Mozzarella Cheese, 3/4 Cup Parmesan Cheese, 1/4 Cup Basil, Salt and Pepper
Drizzle about 1/4 Cup Olive oil over the vegetables. Just enough to slightly coat them.
Extra Virgin Olive Oil
Place everything in a 9×13 inch pan.
Bake at 400 for 20-30 min, or until the vegetables are tender and the cheese is browning and bubbly.
The last 10 minutes add the remaining cheese.
Before serving garnish with fresh basil or fresh parsley if needed.
Store left overs in the refrigerator for 3-4 days.
Does eating every other day prevent the metabolic slowing that accompanies weight loss, or does it improve compliance over constant, day-to-day caloric restriction?
Rather than cutting calories day in and day out, what if you instead ate as much as you wanted every other day or for only a few hours a day? Or, what if you fasted two days a week or five days a month? These are all examples of intermittent fasting regimens, as you can see below and at 0:10 in my video Alternate-Day Intermittent Fasting Put to the Test, and that may even be how we were built. Three meals a day may be a relatively novel behavior for our species. For millennia, “our ancestors could not eat three meals every day. They consumed meals much less frequently, and often consumed one large meal per day or went for several days without food.”
Intermittent fasting is often presented as a means of stressing your body—in a good way. There is a concept in biology called hormesis, which can be thought of as the “that which doesn’t kill you makes you stronger” principle. Exercise is the classic example: You put stress on your heart and muscles, and as long as there is sufficient recovery time, you are all the healthier for it. Is that the case with intermittent fasting? Mark Twain thought so: “A little starvation can really do more for the average sick man than can the best medicines and the best doctors. I do not mean a restricted diet, I mean total abstention from food for one or two days.”
But, Twain also said, “Many a small thing has been made large by the right kind of advertising.” Is the craze over intermittent fasting just hype? Many diet fads have their roots “in legitimate science,” but over time, facts can get distorted, benefits exaggerated, and risks downplayed. In other words, “science takes a back seat to marketing.” At the same time, you don’t want to lose out on any potential benefit by dismissing something out of hand based on the absurdist claims of overzealous promoters. You don’t want to throw the baby out with the baby fat.
Religious fasting is the most studied form of intermittent fasting, specifically Ramadan, a month-long period in which “Muslims abstain from food and drink from sunrise until sunset.” The effects are complicated by a change in sleeping patterns and also thirst. The same dehydration issue arises with Yom Kippur when observant Jews stop eating and drinking for about 25 hours. The most studied form of intermittent fasting that deals only with food restriction is alternate-day fasting, which involves eating every other day, alternating with days consuming little or no calories.
At rest, we burn about a 50:50 mix of carbohydrates and fat, but we usually run out of glycogen—our carbohydrate stores—within 12 to 36 hours of stopping eating. At that point, our body has to shift to rely more on our fat stores. This metabolic switch may help explain why the greatest rate of breakdown and burning of fat over a three-day fast happens between hours 18 and 24 of the 72 hours. The hope is to reap some of the benefits of taking a break from eating without the risks of prolonged fasting.
One of the potential benefits of alternate-day fasting over chronic calorie restriction is that you get regular breaks from feeling constant hunger. But might people become so famished on their fasting day that they turn the next into a feasting day? After your fasting day, if you ate more than twice as much as you normally would, that presumably would defeat the whole point of alternate-day fasting. Mice fed every other day don’t lose weight. They just eat roughly twice as much food in one day as non-fasted mice would regularly eat in two days. That is not, however, what happens in people.
Study participants were randomized to fast for a day and a half—from 8:00 p.m. to 8:00 a.m. the second morning after beginning. Fasting for 36 hours only led to people eating an average of 20 percent more the day after they broke the fast, compared to a control group who didn’t fast at all. That would leave the fasters with a large calorie deficit, equivalent to a daily caloric restriction of nearly a thousand calories a day. This particular study involved lean men and women, but similar results have been found amongst overweight or obese subjects. Researchers typically found only about a 10 to 25 percent compensatory increase in calorie intake over baseline on non-fasting days, and this seems to be the case whether the fasting day was a true zero-calorie fast or a modified fast day of a few hundred calories, which may lead to better compliance.
Some studies have found that participants appeared to eat no more, or even eat less, on days after a day-long mini-fast. Even within studies, great variability is reported. In a 24-hour fasting study where individuals ate an early dinner and then had a late dinner the next day after skipping breakfast and lunch, the degree of compensation at the second dinner ranged from 7 percent to 110 percent, as you can see in the graph below and at 4:40 in my video. This means that some of the participants got so hungry by the time supper rolled around that they ate more than 24 hours’ worth of calories in a single meal. The researchers suggested that perhaps people first try “test fasts” to see how much their hunger and subsequent intake ramp up before considering an intermittent fasting regimen. Hunger levels can change over time, though, dissipating as your body habituates to the new normal.
In an eight-week study in which obese subjects were restricted to about 500 calories every other day, after approximately two weeks, they reportedly started feeling very little hunger on their slashed calorie days. This no doubt helped them lose about a dozen pounds on average over the duration of the study, but there was no control group with whom to compare. A similar study that did have a control group found a similar amount of weight loss—about ten pounds—over 12 weeks in a group of “normal weight” individuals, which means overweight on average. For these modified regimens where people are prescribed 500 calories on their “fasting” days, researchers found that, from a weight-loss perspective, it did not appear to matter whether those calories are divided up throughout the day or eaten in a single meal.
Instead of prescribing a set number of calories on “fasting” days, which many people find difficult to calculate outside of a study setting, a pair of Iranian researchers came upon a brilliant idea of unlimited above-ground vegetables. Starchy root vegetables are relatively calorie-dense compared to other vegetables. Veggies that grow above the ground include stem vegetables (like celery and rhubarb), flowering vegetables (like cauliflower), leafy vegetables (like, well, leafy vegetables), and all of the fruits we tend to think of as vegetables (like tomatoes, peppers, okra, eggplant, string beans, summer squash, and zucchini). So, instead of prescribing a certain number of calories for “fasting” days, researchers had subjects alternate between their regular diet and helping themselves to an all-you-can-eat, above-ground vegetable feast (along with naturally non-caloric beverages, like green tea or black coffee) every other day. After eight weeks, the subjects lost an average of 13 pounds and two inches off their waist, as you can see below and at 6:59 in my video.
The same variability discovered for calorie compensation has also been found for weight loss, as seen in the graph below and at 7:10 in my video. In a 12-month trial in which subjects were instructed to eat only one-quarter of their caloric needs every other day, weight changes varied from a loss of about 37 pounds to a gain of about 8 pounds. The biggest factor differentiating the low-weight-loss group from the high-weight-loss group appeared to be not how much they feasted on their regular diet days, but how much they were able to comply with the calorie restriction on their fast days.
Overall, ten out of ten alternate-day fasting studies showed significant reductions in body fat. Small short-term studies show about a 4 to 8 percent drop in body weight after 3 to 12 weeks. How does that compare with continuous calorie restriction? Researchers compared zero-calorie, alternate-day fasting head-to-head to a daily 400-calorie restriction for eight weeks. Both groups lost the same amount of weight, about 17 pounds, and, in the follow-up check-in six months later after the trial had ended, both groups had maintained a similar degree of weight loss; both were still down about a dozen pounds, as you can see below and at 8:10 in my video.
The hope that intermittent fasting would somehow avoid the metabolic adaptations that slow weight loss or improve compliance doesn’t seem to have materialized. The same compensatory reactions in terms of increased appetite and a slower metabolism plague both continuous and intermittent caloric restriction. The longest trial of alternate-day fasting found that “alternate-day fasting may be less sustainable” than more traditional approaches. By the end of the year, the drop-out rate of the alternate-day fasting group was 38 percent, compared to 29 percent in the continuous calorie-restriction group.
Although alternate-day fasting regimens haven’t been shown to produce superior weight loss to date, for individuals who may prefer this pattern of calorie restriction, are there any downsides? Find out in my video Is Alternate-Day Intermittent Fasting Safe?.
I packed a lot into this one. Bottom line: Fasting doesn’t appear to provide an edge over traditional calorie cutting, but if you prefer it, why not give fasting a try? Before you do, first check out Is Alternate-Day Intermittent Fasting Safe?.
What about total fasting? For that and even more, check out the related videos below.
I have a whole chapter on intermittent fasting in my book How Not to Diet—order now! (All proceeds I receive from my books are donated to charity.)
Learn how to grow patty pan squash, from Sunburst to Gelber Englisher Custard varieties. It’s easy to care for and delicious! Patty pan squash was a surprise family favorite. Its round, saucer-like shape and delicate flavor make it perfect for grilling, roasting, or stuffing. The compact size and quick growth make this summer squash an easy addition to your planting list.
Try different varieties of patty pan squash
There are many varieties of patty pan squash to choose from. Popular types include:
Sunburst: Yellow with scalloped edges; tender and nutty tasting. (55 days to harvest)
Peter Pan: Green with scalloped edges; All-America Selections winner. (50 days to harvest)
Gelber Englisher Custard: Lemon-yellow fruit with excellent flavor. (60 days to harvest)
If you live in the low desert of Arizona, plant patty pan squash after the last frost (usually mid-February) through March and again from mid-August through September.
If you live in other areas, make sure the soil is at least 60°F (15.5°C) before planting and all danger of frost is passed.
How to plant
Amend soil with compost before planting. Large pattypan seeds are easy to direct sow in the garden. Plant seeds 1 inch (2.5cm) deep in well-draining soil, with 18-24 inches (45-60cm) spacing between seeds.
Patty pan squash also grows well in containers on a patio or balcony. Choose a container at least 18 inches (45 cm) wide and deep, and use well-draining soil.
Plant seeds in a sunny spot with at least 6 hours of direct sunlight. Morning sun with afternoon shade is ideal. Provide shade once daytime temperatures are above 90°F (32°C).
Caring for patty pan squash
Patty pan squash plants need consistent watering for proper growth and fruit production. Water deeply and mulch well.
The most common pest or disease problems with patty pan squash include squash bugs and powdery mildew. Monitor plants and check the undersides of leaves daily for squash bugs and their eggs. If powdery mildew is present, remove infected leaves.
The best time to harvest patty pan squash is when they are small, tender, and firm, about 2-4 inches (5-10cm) in diameter. Store harvested fruits in the refrigerator for up to a week.
When harvested young, there is no need to peel. If allowed to grow, the skin gets tough, and the seeds are large.
Grill or roast small patty pan squash and use it like other summer squash varieties. Larger fruits are better for stuffing. Scoop out the seeds before filling.
This acorn squash recipe is a sweet and savory holiday side dish featuring roasted acorn squash. Toss with herbs and spices, then roast until tender. Finish the dish with pomegranate seeds, feta cheese, and toasted pumpkin seeds. Season with extra virgin olive oil and maple syrup.
Cade says that is the best side dish I’ve ever made. And that is saying something, because we have some great ones here on the blog (I’m thinking of you, homemade focaccia and gruyere sweet potato stacks!)! This acorn squash recipe is both Thanksgiving and Christmas worthy! You’re going to LOVE it!
Recommended Equipment
Before You Begin…
You’ll want to start by toasting the pepitas (pumpkin seeds)! This adds such a delicious nutty flavor and crunchy texture.
Ingredients for Holiday Acorn Squash
Okay, this ingredients list is going to look a bit daunting at first glance, but don’t run away! Many of the ingredients are seasonings that you’ll already have. Here is what you will need:
For the Pepitas
Pumpkin Seeds: also known as pepitas
Olive Oil: helps toast the pumpkin seeds
Seasonings: Salt, Pepper, Smoked Paprika, and Chili Powder
For the Squash
Acorn Squash: If you’re not a fan of acorn squash, you can use butternut or honeynut.
Pure Maple Syrup: You want the real deal here, no imitation pancake syrup!
Orange: We will use the juice and zest for a pop of fresh citrus flavor.
Butter: helps the acorn roast and get golden and caramelized
Seasonings: Ground Cinnamon, Fresh Ginger, Smoked Paprika, and Cardamom Powder
Pomegranate: You can extract the seeds yourself from a pomegranate (see section below) or just buy pomegranate seeds.
Brown Sugar: adds sweetness and rich flavor
Extra-Virgin Olive Oil: used to toast and crisp the sage leaves
Sage Leaves: adds flavor and crunch
Thyme: used as garnish for the squash and adds fresh herby flavor
Kosher Salt: adds flavor
Feta: You can use goat cheese instead or omit the cheese if you want.
The measurements for all the ingredients can be found in the recipe card at the end of this post.
What are Pomegranate Arils?
Pomegranate arils are the clear red seed pod in the pomegranate. They are tart and give you a nice pop of juice and flavor.
How to Seed a Pomegranate
This is the easiest way to extract the seeds from a pomegranate:
Roll the fruit first to loosen the seeds.
Score around the middle and tear it open into halves.
PRO TIP: You can also score 4 lines from top to bottom to quarter the pomegranate.
Hold each half over a bowl, seeds facing down and tap the skin with a wooden spoon, squeezing a little to release the seeds.
How to Make Holiday Acorn Squash
I am going to walk you through the step-by-step instructions for making each part of this sensational holiday side dish. It’s so simple but is going to wow all your holiday guests! Here are the basic steps:
Toast: Your first step will be to toast the pumpkin seeds on a baking sheet in the oven.
Cut: Slice and prep the acorn squash for roasting.
Sauce: Make the sauce for the acorn squash and spoon it over the top of the squash then sprinkle the squash with more brown sugar.
Roast: Cook the squash and flip the slices halfway through roasting.
Fry: While the squash is roasting, fry the sage leaves until crispy.
Assemble: When the squash is finished, move it to a serving plate and top with the toasted pumpkin seeds, crispy sage, pomegranate seeds, feta and orange zest.
Serve: Drizzle the sauce leftover on the roasting pan over the top of the squash, sprinkle with thyme and serve.
All of the instructions in full detail can be found in the recipe card at the end of the post. You can also print or save the recipe there.
How to Cut an Acorn Squash
Cutting an acorn squash, or any kind of squash, can be a little challenging. They are round and very hard. Let’s cut the acorn squash in a safe way!
Be sure you are using a sharp knife. Lay the squash on its side on a cutting board and place the knife in one of the furrows (the dip between two of the bumps). Keeping your finger tips tucked under while still holding the squash, firmly push down on the knife. You will feel the knife push through to the hollow center.
Slide the knife around the tip of the squash. Don’t try to cut through the stem. Once you have cut all the way around the acorn squash, set the knife down and pry open the squash with your fingertips. The stem will either crack or break away to one side of the squash.
Scoop out the seeds inside with a spoon and then lay the squash flat (flesh) side down and cut into 1/2 inch slices.
Can You Eat the Skin?
Yes, you can eat the skin of acorn squash. As the slices of squash roast, the skin becomes very tender and easily sliced and eaten with the squash.
How to Make Crispy Fried Sage Leaves
Heat a little olive oil in a small skillet over medium high heat and then add the whole sage leaves. Flip them until they are crispy and then remove them to a plate lined with paper towels. Keep a close eye on it! It will crisp up quickly and you don’t want it to burn!
Storing Acorn Squash
Holiday acorn squash should be stored in an airtight container in the refrigerator. It will keep for up to 5 days. You can reheat it in the microwave or in the oven at 300 degrees until warmed through.
Ready to level up your holiday side dishes this year?!? Once you try this roasted holiday acorn squash recipe, it will become a regular for all your future holiday feasts! The flavors are festive and the colors are perfect for both Thanksgiving and Christmas!
Servings: 8
Prep Time: 15 minutesmins
Cook Time: 20 minutesmins
Total Time: 35 minutesmins
Description
This acorn squash recipe is a sweet and savory holiday side dish featuring roasted acorn squash tossed with herbs and spices, then roasted until tender. Finish the dish with pomegranate seeds, feta cheese, and toasted pumpkin seeds.
For the Squash
2Acorn Squash , halved, seeds removed, and cut into 1/2 inch slices
3TablespoonsPure Maple Syrup
1Orange, for juice and zest
6TablespoonsButter
1 1/2teaspoons Ground Cinnamon
1teaspoonFresh Ginger , finely grated, peeled
1teaspoonSmoked Paprika
1/4teaspoonCardamom Powder
Arils (seeds), from 1 pomegranate
3TablespoonsBrown Sugar, divided
4-6Sage Leaves
1 1/2TablespoonsExtra-Virgin Olive Oil
3SprigsThyme, plus thyme leaves for garnish
Kosher Salt
Feta , or goat cheese
Prevent your screen from going dark
For the Pumpkin Seeds
Preheat the oven to 400 degrees. Place the pumpkin seeds in a small bowl and drizzle with the olive oil. Add the salt, pepper, smoked paprika, and the pinch of chili powder (if using) and toss to coat.
Spread on a baking pan and bake for 3 to 5 minutes until just slightly toasted. Remove from oven and set aside.
For the Squash
Line a cookie sheet with aluminum foil and spray with non-stick cooking spray.
Cut the squash in half lengthwise and scoop out the seeds. Cut the squash into half inch slices. Lay the squash slices on the cookie sheet.
2 Acorn Squash
Melt the butter in a small bowl, add 1 Tablespoon brown sugar, maple syrup, juice from the orange, cinnamon, ginger, smoked paprika, and cardamom. Stir to combine and spoon over the squash slices.
Sprinkle the remaining 2 Tablespoons of brown sugar over the top.
3 Tablespoons Brown Sugar
Place the pan in the oven and roast for 12 to 15 minutes, until fork tender. Flip them half way through roasting.
Meanwhile, heat a small skillet over medium high heat with a dash of olive oil. Add the sage leaves and toss, until just slightly toasted. Watch carefully as they can burn quickly. Remove to a paper towel lined plate.
When the squash is finished, place the squash on a serving plate. Drain the excess “sauce” left behind on the baking sheet in a small dish. Sprinkle with the toasted pumpkin seeds, pomegranate arils, toasted sage leaves, orange zest, cheese and little salt and pepper.
1 Orange, Arils (seeds), Kosher Salt, Feta
Drizzle with the reserved “sauce” and a few thyme leaves and serve. (See note)
3 Sprigs Thyme
If you don’t want to use the “sauce”, drizzle the squash with a little olive oil and maple syrup before serving.
Below the surface, the root structure of each crop is also a finely tuned machine. Corn roots are shallow and take up the top layer, bean roots travel deeper, and the squash roots take residence in the empty spaces. This interlocking root system helps establish a symbiotic relationships with fungi and bacteria. “The bacteria fix nitrogen into a form that plants can use, and fungi form mycorrhizae that improve water uptake and nitrogen and phosphate acquisition,” says Beronda.
What are the benefits of the Three Sisters garden?
Above: A well-balanced complete meal. Photograph by Chris Feser via Flickr.
Today, commercial agriculture spits out vast monocultures consisting of either corn, wheat, or soybeans, and while this one-crop method makes planting and harvesting easier, it doesn’t lead to higher productivity. “Growing plants that have complementary characteristics can lead to more sustainable growth,” writes Beronda. Basically, the benefits of this diverse Indigenous agricultural practice are productivity and a resilience gained by reciprocal relationships. Another positive aspect of the Three Sisters is that these three food sources together to make a complete and balanced meal. Corn is full of carbohydrates, beans are loaded with protein and have amino acids that are missing from corn, and squash possesses vitamins and minerals that corn and beans don’t have.
How do you plant the Three Sisters?
Above: A Three Sisters Garden mound at a community garden. Photograph by Renee via Flickr.
Just like all great relationships, timing is everything. Because these crops are warm season plants that detest frost, plan on installing these three crops in the spring when night temperatures are in the 50 degree range. Here’s what to do: Find a full sun spot and mound your soil about 4 inches high to help with drainage and soil warmth. You will be directly planting all three types of seeds together in the same mound but not at the same time. (Directly planting a seed will encourage a stronger root system and the plant won’t have to deal with transplant trauma.) Plant in this order: corn, beans, then squash.
Plant 4 corn seeds first, 6 inches apart, so it can grow above the other sisters (make sure you get a tall variety).
Next, plant 4 beans 3 inches from the corn, 2 to 3 weeks later (or when the corn is a few inches tall). Good options are pole beans or runner beans (not bush beans).
Once the beans send out climbing tendrils (approximately 1 week later), plant 3 squash seeds 4 inches apart at the edge of the mound. Pumpkin, Butternut, winter squash or other vine-growing types work well. The reason you plant the squash last is that you don’t want the large squash leaves shading out your baby corn and beans before they grow up a bit.
Regarding spacing, make sure each plant has ample room to grow and not be crowded which could make them susceptible to pests and diseases. Also important is to plant enough of each crop for proper cross pollination. This is especially crucial for squash plants that need the help of insects to pollinate their flowers and for corn that appreciates a family of fellow corn. The other alternative is to plant all this in several rows, instead of a mound. A 10 x 10 foot square is the minimum size to ensure proper corn pollination.
Any other ‘sisters’ you can plant?
While the traditional sisters are corn, beans, and squash, you can substitute tall sunflowers, watermelons, zucchini, and amaranth, for example. The important thing to remember is incorporating plants that work in harmony together, that complement and help each other to become the best (and tastiest) they can be.
Roasted Maple Rosemary Honeynut Squash is a simple side dish with lots of flavor. Honeynut squash halves are roasted, and topped with chopped pecans, rosemary, garlic and maple syrup. This recipe will serve 6.
Sweet and savory is my favorite combination.
And these Roasted Maple Rosemary Honeynut Squash is just that. Honeynut squash halves are roasted and sprinkled with chopped pecans, rosemary and garlic and drizzled with maple syrup before finishing in the oven. The sweetness of the maple syrup in combination with the garlic, toasty pecans and pine-y rosemary is a match made in heaven.
Definitely impressive enough as a side dish for a holiday spread yet causal enough to be part of a weeknight meal.
To Make This Recipe You Will Need:
honeynut squash – Try to find ones that are similar in size, shape and weight.
butter – Adds richness and flavor.
kosher salt – Draws out flavor and seasons the squash.
freshly ground black pepper – Adds some subtle bite and flavor.
pecans – Adds texture and delicious nutty flavor.
rosemary (fresh)- Adds a fresh pine-like or woodsy flavor with notes of lemon, pepper and sage.
pure maple syrup – Lends maple flavor and sweetness.
garlic – Adds distinct punchy flavor.
What is Honeynut Squash?
The adorable honeynut squash is a hybrid of a butternut squash and a buttercup squash. It’s sweet, nutty and delicious when roasted. The small squash ranges between 1/2 to 1 pound each, making half a squash perfect as an individual serving.
Preheat oven to 400℉ (or 200℃).
Using a sharp chefs knife, cut the squash in half from top to bottom.
Use a spoon to scrape out the seeds and stringy fibers.
Can you Roast Honeynut Squash Seeds?
Yes! Just like pumpkin seeds, honeynut squash seeds can be roasted or air-fried and enjoyed as a snack or added to soup or salads for some crunch. I like to soak the seeds with the membranes in cool water. Over time, the squash fibers will sink and the seeds will float to the top.
Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil.
Season with kosher salt and place cut-side down on a parchment lined, rimmed baking pan.
Roast the honeynut squash on the middle rack of your preheated oven for 25 minutes.
Carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.
Sprinkle 1/3 cup chopped pecans, 1 tablespoon chopped rosemary and 1 to 2 cloves minced fresh garlic (depending on size) overtop.
Lastly, drizzle with 1/4 cup pure maple syrup, making sure to get it into all the nooks and crannies.
Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.
Transfer to large platter and serve.
Enjoy! And if you give this Roasted Maple Rosemary Honeynut Squashrecipe a try, let me know! Snap a photo and tag me on twitter or instagram!
Yield: 6servings
Roasted Maple Rosemary Honeynut Squash
Roasted Maple Rosemary Honeynut Squash is a simple side dish with lots of flavor. Honeynut squash halves are roasted, and topped with chopped pecans, rosemary, garlic and maple syrup. This recipe will serve 6.
Prep Time: 15 minutesmins
Cook Time: 35 minutesmins
Total Time: 50 minutesmins
3honeynut squash, cut in half vertically
olive oil
1/3cupchopped pecans
1tablespoonchopped fresh rosemary
1clovegarlic, minced (use 2 if small)
1/4cuppure maple syrup
Preheat oven to 400℉ (or 200℃).
Line a rimmed baking pan with parchment paper.
Using a sharp chefs knife, cut the squash in half from top to bottom. Use a spoon to scrape out the seeds and stringy fibers.Optional: Save the seeds and roast in the oven or air-fryer.
Using a paring knife, make a crisscross hatch on the cut side of each squash half before brushing with olive oil and seasoning with salt.
Place cut-side down on a parchment lined, rimmed baking pan and roast on the middle rack of your preheated oven for 25 minutes.
Then carefully remove the pan from the oven. Use tongs to turn the squash so they are cut-side up. Season with freshly ground black pepper and add in 1/2 tablespoon of butter in each one.
Sprinkle with chopped pecans, chopped rosemary minced garlic overtop. Drizzle each one with pure maple syrup, making sure to get it into all the nooks and crannies.
Return the squash to the oven and continue roasting for another 10 to 15 minutes or until tender.
Baked Spaghetti Squash makes the perfect side dish on its own or is great topped with your favorite sauces.
This easy veggie is much lower in carbs than pasta and has a light flavor with a shape that resembles spaghetti strands.
Baked Spaghetti Squash
Spaghetti squash isn’t exactly like eating a bowl of your favorite egg noodles, but it’s a pretty tasty substitute!
Spaghetti squash can be cooked in the microwave, however cooking it in the oven caramelizes the edges a little bit so it has a richer flavor.
Pair with robust pasta sauces, marinara sauce, or even topped with crock pot meatballs.
Serve it as a side dish with butter, salt, and pepper.
How to Cook Spaghetti Squash in the Oven
Just like roasted butternut squash, spaghetti squash is easy to cook in the oven but not always easy to cut. When I buy spaghetti squash at the grocery store, I ask if the grocer can cut it in half for me, and most of the time they will!
If you’re cutting it yourself, microwaving it for 3-4 minutes will make the outside of the spaghetti squash tender and much easier to cut. Be sure to poke the squash with a fork a few times (and don’t cook it longer than 5 minutes, it can build up pressure and burst if it’s whole).
How Long to Bake Spaghetti Squash
I most often bake spaghetti squash at a higher temperature to allow it to caramelize. If you are cooking other items in the oven at a lower temperature, you can cook the squash with it and just add a little bit of extra time.
For a 1.5-2 pound spaghetti squash:
cook at 425°F for 35-45 minutes
cook at 400°F for 40-50 minutes
cook at 375°F for 50-60 minutes
cook at 350°F for 55-70 minutes
The cooking times can vary based on the size of the squash. You can tell the squash is done if you can pierce through the skin fairly easily. Check the squash 5 to 10 minutes before the cooking time is up so it doesn’t overcook.
Skip adding water to the baking dish. While the addition of water can reduce the cooking time slightly, it gets a better caramelization and the strands hold their shape better without.
Serving Baked Spaghetti Squash
Spaghetti squash can vary between 3/4 lb and as large as 5 lbs so the number of servings per squash will vary. A medium to small squash will serve 4 as a side dish and 2 as a main topped with sauce. A large squash will serve closer to 6 (or even 8) as a side dish and 4 as a main.
Spaghetti squash both freezes well and reheats well (plus it’s great added to homemade chicken noodle soup) so I always err on the side of extra if I’m not sure about servings.
Sweet and Savory Squash Recipes
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Baked Spaghetti Squash
Baked spaghetti squash is easy to make and produces tender spaghetti-like strands.
Prep Time 5 minutesminutes
Cook Time 45 minutesminutes
Cool Time 5 minutesminutes
Total Time 55 minutesminutes
Preheat oven to 400°F.
Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy bits and discard (or save the seeds for roasting).
Drizzle the cut side with oil or spread with butter. Season with salt and pepper.
Place cut side down and bake 40 minutes or just until tender.
Cool 5 minutes. Flip spaghetti squash over and gently run a fork down the squash to separate into strands.
Season with additional butter, salt and pepper if desired.
Leftover squash can be stored in an airtight container in the fridge for up to 3-4 days. Reheat in the oven or in the microwave until heated through.
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