Stripetti Squash is so good, but it’s still relatively unknown – so I thought I’d create a post all about how to cook stripetti squash.

Did you know that the famous spaghetti squash has a relative?! Stripetti Squash has been around for awhile, but remained relatively unknown. Lately, it seems like stripetti – a cross between spaghetti squash and delicata squash – has really been picking up steam, though. I’ve seen it all over produce markets this year!

Two stripetti squash on a table.

Table of Contents

Why You’ll Love Roasted Stripetti Squash

Stripetti cooks up a lot like spaghetti squash. So if you’re a spaghetti squash lover, hold on to your hats! Stripetti is a bit bigger, but the strands are similar in size and texture. They taste a bit more sweet and mild than spaghetti, making stripetti excellent for taking on the flavors for whatever you decide to serve it with. Learn more about it in my stripetti squash guide.

Me, I love stripetti with butter, parm, salt, and pepper. Oh and maybe a bit of parsley for color. That’s it – that’s all it needs!

A forkful of Stripetti Squash with a bowl of Stripetti Squash in the background.

Ingredients

  • Stripetti squash – Choose one without any soft spots or big blemishes.
  • Olive oil – For brushing the squash halves before roasting.
  • Salt & pepper – Both when roasting and also to highlight the flavors of the roasted stripetti squash.
  • Butter – There’s just something about stripetti squash with butter! It’s so good. If you’re dairy-free or vegan, swap in vegan butter or olive oil.
  • Parmesan cheese – I love both spaghetti squash and stripetti squash with Parm. You can leave it out though – it’s good either way.

Adaptation/Variation

  • Pesto Roasted Stripetti Squash – Toss strands with fresh pesto and halved cherry tomatoes. Top with parmesan cheese and toasted pine nuts.

How to Make Roasted Stripetti Squash

First, you need to cut it. Stripetti has a harder rind than spaghetti squash, I’ve found, so I like to create a flat, even surface on the squash before I really tackle it.

First, I cut off the stem end.

A Stripetti Squash on a cutting board, with the top cut off.

Then, flip the squash onto the flat cut end, and cut it in half vertically.

Stripetti Squash is cut in half.

Scoop out the seeds and place the halves cut side up on a baking sheet. Brush with olive oil and sprinkle with salt and pepper …

De-seeded Stripetti Squash halves are drizzled with olive oil, ready to roast.

then flip them over and bake.

Stripetti Squash on a baking sheet, ready to roast.

Your stripetti squash is done when a fork easily pierces through the rind (remember, it’s a bit harder than spaghetti squash) and glides through the flesh.

Roasted Stripetti Squash halves

Let it cool a bit, then scrape out the spaghetti-squash-like strands, add butter, parm, salt, and pepper – and enjoy!

Scraping the spaghetti-like strands out of Stripetti Squash

Tip for Success

  • Use an ice cream scoop for removing seeds – It’s totally a secret weapon, making squash seed removal a breeze!

I hope you love this roasted stripetti squash as much as we do! And now that you know how to cook stripetti squash, hopefully you’ll feel comfortable making a lot more of it.

Stripetti Squash with a pat of butter in a white bowl.

More About Stripetti Squash & Spaghetti Squash

Scraping the spaghetti-like strands out of Stripetti Squash
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Roasted Stripetti Squash

Prep: 10 minutes
Cook: 39 minutes
Total: 48 minutes
Author: Karen
Yield: 4
With delicate tasting, spaghetti-like strands, roasted stripetti squash is delicious! I love to load up on the Parmesan and especially the black pepper.

Ingredients

  • 1 stripetti squash
  • 1 tablespoon olive oil
  • 1/4 + 1/2 teaspoon kosher salt (divided)
  • 1/8 + 1/4 teaspoon freshly ground black pepper (divided)
  • 2 tablespoons butter
  • 1/4 cup shredded Parmesan cheese (optional)

Instructions

  • Preheat your oven to 375°F (190°C).
  • Prepare your squash by first rinsing off any remaining dirt or debris. Lop off the stem end to create a stable surface, then flip the squash onto the flat end. Cut it in half vertically. Scoop out the seeds with an ice cream scoop. Place squash halves cut side up on the baking sheet and drizzle with olive oil. Use a pastry brush to distribute the olive oil, then evenly sprinkle 1/4 teaspoon kosher salt and 1/8 teaspoon black pepper over the top of the squash halves. Flip them over so that the cut side is now down.
  • Bake until a fork easily pierces the rind and goes right through the flesh, 30-40 minutes.
  • Remove from oven and allow to cool for a few minutes, then flip them over so that the more heat releases. When they're cool enough to handle, use a fork to scrape the squash strands out of the stripetti squash .
  • Place the squash strands in a bowl and add the 1/2 teaspoon salt, 1/4 teaspoon pepper, butter, and Parmesan (if using). Mix well. Taste and add more salt and pepper if desired (I find it takes a lot of both – lots of pepper is especially good!) Serve.

Notes

Leftover stripetti squash keeps in an airtight container in the fridge for up to 3 days. Reheat in the microwave or gently on the stovetop.

Nutrition Facts

Serving: 1g, Calories: 181kcal, Carbohydrates: 17g, Protein: 4g, Fat: 12g, Saturated Fat: 5g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 5g, Trans Fat: 0.2g, Cholesterol: 19mg, Sodium: 622mg, Potassium: 271mg, Fiber: 4g, Sugar: 7g, Vitamin A: 514IU, Vitamin C: 5mg, Calcium: 132mg, Iron: 1mg
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