Roasted Spaghetti Squash
Roasted Spaghetti Squash is EASY to make, made with a whole spaghetti squash cut in half and roasted with olive oil and spices, ready in 45 minutes!
Roasting spaghetti squash is a lot easier than you think! I like to make this for my weekly meal prep, or to make other delicious dishes like my Cheesy Spaghetti Squash Casserole. You can add any spices you like to this squash, or serve it with any type of meat for dinner. It’s the perfect low carb option that will also fill you up.
While this is a great gluten free swap for pasta, keep expectations realistic. It tastes great with a mild flavor that goes with most pasta dishes. But it’s not going to have the same starchy flavor as actual spaghetti or spaghetti noodles. Consider this a tasty swap, that is different but still really good.
For more great recipes, check out my Easy Italian Spaghetti Squash Boats, or my Roasted Red Pepper Spaghetti Squash Alfredo!
Table of contents
Why You’ll Love This Recipe
Simple Ingredients. This is so easy, and one of my favorite spaghetti squash recipes! You can season with salt and pepper, or add a few more things for more flavor like my Italian Seasoning or Taco Seasoning.
Perfect for Meal Prep! I like to make this for a weekly meal prep, because it’s a lower carb option that works in most dishes. And cooking spaghetti squash is incredibly easy!
Gluten Free. This is all gluten free, and is often used as an alternative to pasta because of its spaghetti-like strands.
Ingredients You’ll Need
Spaghetti Squash. Pick a medium spaghetti squash that doesn’t have any major blemishes or soft spots. You’ll get more from a medium sized squash than you think you will!
Spices. This is optional, but you can add spices before roasting your squash. I usually add a little kosher salt, black pepper, onion powder, and garlic powder.
If I’m going to cook with the squash further, I might not add any spices.
Olive Oil. If you’re going to add spices, you can also add a little extra virgin olive oil, or non-stick cooking spray.
Kitchen Tools
For this recipe you’ll need a rimmed baking sheet and a sharp knife.
How to Make Roasted Spaghetti Squash
Time needed: 45 minutes
- Cut the squash in half.
Preheat the oven to 400°F. Line a baking sheet with parchment paper and set aside. Cut the squash in half lengthwise, and use a spoon to scoop out the seeds and any darker pieces. Sprinkle each side of the squash with seasoning evenly, then lightly spray the halves with olive oil.
- Place open-side-down on baking sheet.
Place the squash halves cut-side-down on the parchment-lined baking sheet. Cook spaghetti squash for 30-40 minutes, or until the squash is soft enough to easily pierce with a fork. Remove from the oven, and use a pair of tongs to carefully flip the squash over so it’s open-side-up and let cool.
- Cool and fluff.
Once cool enough to handle, use a fork to scrape the squash strands away from the outer shell. Discard the shell, add a sprinkle of salt and pepper as-needed, and serve.
Recipe Variations
- You can add any seasoning that you’d like to the squash. Try my Italian Seasoning, Ranch Seasoning, or Taco Seasoning!
- Add some parmesan cheese and fresh parsley right after the squash comes out of the oven for a garlic parmesan spaghetti squash!
- You can add your favorite seasoning blend for extra flavor, or just roast this plain and use it for another recipe.
- Add your favorite pasta sauce and protein for a full meal. Try chicken Alfredo, or marinara sauce and turkey meatballs!
- Top with fresh herbs like parsley, cilantro, or basil (depending on what spices you add).
- Instead of discarding them, you can roast spaghetti squash seeds just like roasted pumpkin seeds! Remove any squash flesh, wash, and place the seeds on a sheet pan with some olive oil and seasoning before roasting.
- Try cutting the squash into rings instead! Place the spaghetti squash rings on a baking sheet, cut away the seeds and discard them, then spray with oil and roast for 30-40 minutes.
- Add olive oil, cut cherry tomatoes, and feta cheese to a pan. Cook for a few minutes, then stir in the spaghetti squash strands with a pinch of salt and pepper. Toss together and serve for a feta “pasta” dish.
Recipe Tip! The squash is done when it’s fork-tender. You should be able to just stick a fork through the squash from the outer shell, you don’t have to flip them over to check.
Frequently Asked Questions
You can roast spaghetti squash open side down or up, it doesn’t matter. But if you roast it open-side-up, the squash will brown and caramelize more, and steam less. I like to roast it open-side-down, so the “noodles” are a little bit softer and slightly steamed.
Recipe Tip! I use a pair of tongs to flip the baked squash halves over, which helps them cool faster. They will be too hot to touch when right out of the oven, so wait for them to cool before continuing.
More Squash Recipes
Storage
Refrigerate leftover spaghetti squash in an airtight container for 2-3 days.
Freeze cooked spaghetti squash for 2-3 months in a freezer-safe container.
Cooking Tips
- If you want the “noodles” to be softer, you can add some water on the bottom of the sheet pan before placing the squash down. Just enough to cover the bottom of the sheet pan. This will cause the squash to steam more than roast.
- Use a sharp knife to cut the squash open, because the outside can be tough. Be very careful during this part.
- The baking time can vary depending on the size of the squash. A larger one will take longer, and a smaller squash will need less cooking time.
- If you don’t have a rimmed sheet pan, you can also use a regular baking dish.
- Place a damp kitchen towel under your cutting board to prevent it from moving on the counter. A stable surface is safer for this recipe.
- Watch the time closely, because cooking too long can result in mushy squash.
- Some people find it easier to use an ice cream scoop or a grapefruit spoon to remove the seeds from the squash.
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Roasted Spaghetti Squash
Ingredients
- 1 whole spaghetti squash , cut in half, seeds removed
- 2 tablespoons extra virgin olive oil , or olive oil cooking spray
- 1/4 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1/4 teaspoon black pepper
- 1/4 teaspoon kosher salt
Equipment
- 1 rimmed baking sheet
Instructions
- Preheat oven to 400°F. Line a baking sheet with parchment paper and set aside. Cut the squash in half lengthwise, and use a spoon to scoop out the seeds and any darker pieces.
- Place the squash open-side-up, and sprinkle with seasoning evenly. Lightly spray each half with olive oil. Flip the squash open-side-down on the sheet pan.
- Roast in the oven for 30-40 minutes, or until the squash is soft enough to easily pierce with a fork. Remove from the oven, and use a pair of tongs to carefully flip the squash over so it's open-side-up.
- Once cool enough to handle, use a fork to scrape the squash strands away from the outer shell. Discard the shell, add a sprinkle of salt and pepper as-needed, and serve.
Notes
- If you want the “noodles” to be softer, you can add some water on the bottom of the sheet pan before placing the squash down. Just enough to cover the bottom of the sheet pan. This will cause the squash to steam more than roast.
- The baking time can vary depending on the size of the squash. A larger one will take longer, and a smaller squash will need less cooking time.
- Place a damp kitchen towel under your cutting board to prevent it from moving on the counter. A stable surface is safer for this recipe.
- If you don’t have a rimmed sheet pan, you can also use a regular baking dish.
Nutrition
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