Roasted Spaghetti Squash with Saucí Romesco

Yield: 2 servings (main), 4 servings (side)

Time: 50 minutes (10min active)

Spaghetti squash is just a wonder. How it goes from being so pumpkin-like to being so linguini-like is just awesome. This is a simple recipe, pretty hands-off but deeply delicious and satisfying.

Farmer’s markets are full of spaghetti squash, and we had already made a few this year before I thought how good it would be with Romesco and not there’s no turning back!

You can serve and eat the squash right out of the shell or scoop it out and serve it like spaghetti on a plate or bowl. Once I found some ricotta and added it to the squash with romesco, it was all over. even better! It really reminded me of our Sicilian spaghetti nights at home as a kid when we’d put ricotta on it all the time.

Of course, leave out the cheese if going vegan, and experiment liberally with other things to include!

The first picture above is a plate of spaghetti squash out of the shell with ricotta, alongside some sauteed veggies with Saucí Gin+Scal.

The second left picture is one served in the shell, ready for some Romesco. On the right is a version with the Greek basil, which has nice little leaves like oregano but taste just like Genovese basil.


  • 1 spaghetti squash
  • 1/2 yellow onion, chopped
  • 2-3 cloves of garlic, chopped
  • 2 tbsp fresh basil or Greek basil, chopped
  • 6 tbsp shredded Parmesan cheese, divided
  • 1/2 cup cherry or grape tomatoes, sliced in half, divided
  • 2 tbsp ricotta cheese (optional)
  • 1 tbsp ghee, olive oil or butter
  • Salt, pepper to taste
  • 2-4 tbsp Saucí Romesco


  1. Preheat the oven or toaster oven to 400 deg. Line a baking sheet with foil or parchment paper.
  2. Cut the squash in half lengthwise, scoop out the seeds and loose stuff with a spoon. Poke a few holes on the outside with a fork or knife.
  3. Sprinkle salt on each half to draw out some moisture for a few minutes.
  4. Drizzle a little olive oil on each cut half, set the squash cut-side down on the baking sheet and roast in the oven for 30-40 min depending on the size of the squash.
  5. To check if done, flip one half over and run a fork over one part. It should form spaghetti-like strands, but not be too mushy.
  6. Meanwhile, heat a pan on medium with the ghee or olive oil and sauté the onions until just soft.
  7. Add the garlic for a minute or so, careful not to brown it.
  8. When the spaghetti squash is done, remove from the oven, let cool enough to handle (can use an oven mitt in one hand to hold it too) and flip over so cut side is up
  9. Scrape the insides with a fork, working in from the outside, fluffing the ‘spaghetti’ as you go.
  10. Add the sauteed onion and garlic, half the basil and half the Parmesan cheese, and half the tomatoes to each side of the squash. Toss altogether with the squash strands.
  11. Return to the oven, cut sides up, and roast another 10min or so till the tomatoes are just wilting slightly.
  12. Plate up the shells as-is, or scoop out each half onto a plate.
  13. Top with 1-2 tbsp Saucí Romesco and 1-2 tbsp ricotta if desired.

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