Easy Roasted Spaghetti Squash
Golden, tender roasted spaghetti squash that’s low carb, low calorie, and totally satisfying.
If you’ve ever wondered how to turn a humble squash into golden, noodle-like strands that can take on any flavor you throw at them—welcome to the magic of roasted spaghetti squash.
This cozy, fall-inspired veggie transforms in the oven from a simple gourd to a light, tender base for your favorite sauces, from classic marinara to creamy tahini or garlicky pesto. Once you try it, you’ll see why so many people swap it in for pasta. It’s wholesome comfort food at its best.
Roasting spaghetti squash brings out its naturally sweet, nutty flavor and creates just the right texture.
Why You’ll Love It
- Low Calorie & Low Carb: Spaghetti squash is naturally light, so you can enjoy big, satisfying portions without the calorie load of traditional pasta.
- So Satisfying: The texture is tender and stringy, making it perfect for catching all your favorite sauces—creamy, herby, spicy, or tangy.
- Versatile & Easy: Pair it with protein, toss it with roasted veggies, or simply drizzle with olive oil and parmesan for a quick side dish.
- Meal Prep Friendly: Store it in the fridge for up to 5 days and reheat for easy, healthy meals all week long.
Tips for Cutting a Spaghetti Squash
Cutting a spaghetti squash can feel like wrestling a small dinosaur, but don’t worry, there’s a simple trick!
Start by pricking the spaghetti squash all over with a fork. Next, microwaving the whole squash for 2–3 minutes to soften the skin slightly. Then, place it on a sturdy cutting board and slice off both ends to create flat surfaces. Stand it upright (so it doesn’t roll away) and carefully cut down the middle lengthwise with a sharp chef’s knife.
Once it’s halved, use a spoon to scoop out the seeds and stringy bits from the center—just like you would with a pumpkin. Now you’re ready to roast!
Roasted Spaghetti Squash
Equipment
Ingredients
- 1 spaghetti squash
- 2 tbsp oil, such as extra virgin or avocado
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- If the skin feels too tough, microwave the whole squash for 2–3 minutes to soften it slightly. Prick it a few times with a fork before microwaving to release steam.
- Slice off both ends of the spaghetti squash, stand the squash upright, and carefully cut it lengthwise. Scoop out the seeds and stringy bits with a spoon.
- Drizzle the cut sides with olive oil and generous sprinkle with salt and pepper. Place the squash upside down on the baking sheet, and rub more oil on the bottom of the squash.
- Roast for 35–45 minutes, depending on the size. It’s done when the skin can be easily pierced with a fork and the strands pull apart easily.
- Let it cool slightly, then use a fork to gently scrape the strands from the edges toward the center. Season to taste and enjoy as-is, or toss with your favorite sauce, protein, or veggies.
Notes
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
