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A fork with spaghetti squash noodles being held above two halves of cooked spaghetti squash, topped with fresh chopped parsley.
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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!
Prep Time5 minutes
Cook Time40 minutes
Total Time45 minutes
Course: Dinner
Cuisine: American
Diet: Gluten Free
Servings: 4 servings
Calories: 113kcal
Author: Jacqui

Equipment

  • 1 rimmed baking sheet

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
US Customary - Metric

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

Click on the time in the instructions to start a timer! 
Nutrition information can vary depending on the size of the spaghetti squash.
Storage
Refrigerate in an airtight container for 2-3 days.
Freeze 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.
  • 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

Calories: 113kcal | Carbohydrates: 11g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 173mg | Potassium: 179mg | Fiber: 2g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 38mg | Iron: 1mg