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5 from 1 vote

Roasted Spaghetti Squash

Roasted Spaghetti Squash is the ultimate pasta substitute! It's delicious, good for you, and easy to make!
Prep Time: 5 mins
Cook Time: 40 mins
Total Time: 45 mins
Servings: 4 people


  • 1 large spaghetti squash
  • 1 tsp olive oil
  • salt & pepper


  • 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!


To lighten up this dish even further you can omit the olive oil completely. I use only a small amount of it so I love to include it.
For nutritional information I've assumed that four people will be enjoying this. If you're serving it as a side dish you may find that you can get additional servings from one squash.


Serving: 1.5cups, Calories: 84kcal, Carbohydrates: 16g, Protein: 1g, Fat: 2g, Sodium: 41mg, Potassium: 260mg, Fiber: 3g, Sugar: 6g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 0.8mg