Roasted Spaghetti Squash
Spaghetti squash is a versatile and healthy addition to any meal. Here we’re roasting it simply with olive oil, salt, and pepper. Enjoy as a side or top it with your favorite marinara sauce!
Roasted Spaghetti Squash is brilliant. There. I said it. If a food could be a genius this one just is.
Honestly it’s so fun to prepare and such a satisfying pasta substitute. You can enjoy it as a side dish, with a sauce, or loaded up with veggies. I eat mine a hundred different ways but my favorite way is topped with Meatballs in Marinara Sauce. The whole dish feels rich and heavy. It’s not! How great is that? You can eat such a decadent dish and know you’re actually getting a ton of veggies in there. All the yes!
Today I’m going to share my preferred method for making spaghetti squash. There are tons of ways to do it. You can cut your squash vertically, horizontally, or in circles. You can bake it, microwave it, or toss it in the slow cooker. It all works but this is how I do mine every single time. It never fails. It’s simple. That’s my jam.
For this recipe you’ll need (full ingredients list and instructions are in the recipe card below):
- Spaghetti squash
- Olive oil
First, slice your spaghetti squash in half vertically. Scoop the seeds and stringy parts out of the center of each half and discard. The flesh that’s left is firm and will become spaghetti-like as it bakes.
Place your halves on a baking sheet. Drizzle olive oil on the flesh side of each half. Use your fingers to spread the olive oil so the flesh if evenly coated. Sprinkle with salt and pepper.
Flip the halves over so they’re flesh side down and skin side up.
Bake at 425 degrees for 35 to 45 minutes. (Time varies depending on how large your squash is. 40 minutes works beautifully for me.)
Remove from the oven. Flip back over so skin side is now down. Use a fork to scrape out the flesh of the squash and pull the spaghetti-like strands from the skin. Voila!
What size sheet pan should you use?
I use a 9 x 13 or 12 x 17 pan. Any size works so long as it can accommodate both halves of the spaghetti squash.
How to serve this
I love this spaghetti squash topped with Meatballs in Marinara Sauce, Slow Cooker Turkey Meatballs in Marinara, or Easiest Homemade Spaghetti Sauce.
You can also enjoy this as a simple side to whatever entree you like.
More veggies like this:
Herb Roasted Brussels Sprouts & Broccoli
Roasted Spaghetti Squash
- 1 large spaghetti squash
- 1 tsp olive oil, extra virgin
- salt, to taste
- black pepper, to taste
- Preheat oven to 425 degrees.
- Slice your squash down the middle vertically so you’re getting two long halves. This part can be tricky so do it carefully.
- Scoop the seeds and stringy parts out of the center of each. The flesh that’s left will become stringy and spaghetti-like when it bakes. Right now it’s pretty firm though.
- Drizzle olive oil on the flesh side of each half. Use your fingers to spread the olive oil around so it’s evenly coated.
- Sprinkle liberally with salt and pepper.
- Flip your spaghetti squash so it’s flesh side down.
- Bake for 35 – 45 minutes.
- Remove from the oven and set aside. Use a fork to scrape the flesh of the squash and pull the spaghetti-like strands from the skin. Eat as is or top with sauce, meatballs, chicken, vegetables, whatever!
One Comment on “Roasted Spaghetti Squash”
Spaghetti Squash is a hidden gem! Life saving when it comes to doing a Whole 30 and makes me feel like I’m eating creamy pasta when it’s a veggie all along! Woot Woot!