If you love the idea (or taste) of spaghetti squash but are overwhelmed at the cooking process, this is my fool-proof recipe for EASY Roasted Spaghetti Squash. It’s perfect every time! This is delicious paired with marinara, pesto sauce or dairy-free alfredo sauce, in a stir fry, or as a side dish!
Why I Love This Recipe
- Lower Carb: You can use spaghetti squash in place of spaghetti noodles (and other noodles) in many dishes. It’s a lower carb, higher fiber option that’s equally as satisfying.
- Super Easy: This is a hands-off side. Once you get the squash in the oven, the oven does all the heavy lifting!
- Versatile Side: You can pair spaghetti squash with a salad, top it with sauce and a protein, or mix it into Spaghetti Squash Pad Thai.
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Notes on Ingredients
- Spaghetti Squash: You’ll need one whole spaghetti squash. They’re best in-season in the fall and winter but you can get them at any grocery store pretty much all year round.
- Oil: A high-quality extra virgin olive oil tastes delicious and helps keep the squash tender.
- Spices: I use a mix of salt and pepper and keep it super simple, but feel free to add any other spices you like, depending on what you’re doing with the squash.
Please take note that this is important information about the ingredients used in this recipe and the FULL recipe with measurements and details can be found DOWN BELOW in the recipe card.
How do you make EASY Roasted Spaghetti Squash?
- Preheat the oven to 425 F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half, long ways.
- Add the squash halves to the baking sheet and brush a bit of oil on each. Sprinkle on salt and pepper.
- Bake in the oven for 45-60 minutes.
- Once done baking, use a spoon to first scoop out the seeds. Then, use a fork to shred the squash into “spaghetti” strands.
- Serve and enjoy!
- Step 1: First, cut the squash in half and add it to a parchment-lined baking sheet. Top it with EVOO, salt, and pepper. Roast for 45-60 minutes at 425F until tender.
- Step 2: Then, use a spoon or fork and gently scoop out all of the seeds from the center.
- Step 3: Use a fork to then shred the squash to create those spaghetti-like strands.
- Step 4: Finally, serve as desired and enjoy!
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Commonly Asked Questions
Store leftover squash in the fridge for up to 4 days. You can also freeze it so you have spaghetti squash on hand for whenever you need it!
You don’t need to, but it definitely makes clean-up a bit easier! I recommend using unbleached parchment paper.
You can do a low and slow combination (like 350F for 60-90 minutes) or a higher and quicker combination (425F and 45 ish minutes). Timing will depend on the size of your squash! I like to cook at a higher temperature for time-saving purposes.
“My fool-proof method for spaghetti squash. I love eating this with bolognese!”
– Jordan
Extra Helpful Tips
- If you’re having a hard time cutting the squash in half, you can microwave it in the microwave for 5 minutes before cutting. Be sure to poke some holes in it with a fork before heating.
- Drizzle overtop a high-quality extra virgin olive oil for the best flavor.
- I keep this squash simple with a combination of salt and pepper so I can use it in any dish, but feel free to add your seasonings of choice.
- Shred the squash using a fork afterwards–this is how you’ll get those spaghetti-like strands.
If you tried this EASY Roasted Spaghetti Squash or any other recipe on my blog, please leave a 5-star rating and let me know how it went in the comments below. Thanks for visiting!
EASY Roasted Spaghetti Squash
Equipment
- 1 knife
- 1 sheet of parchment paper unbleached
Ingredients
- 1 whole spaghetti squash cut in half
- 1 tablespoon olive oil extra virgin
- salt and pepper to taste
Instructions
- Preheat the oven to 425 F and line a baking sheet with parchment paper.
- Cut the spaghetti squash in half, long ways.
- Add the squash halves to the baking sheet and brush a bit of oil on each. Sprinkle on salt and pepper.
- Bake in the oven for 45-60 minutes.
- Once done baking, use a spoon to first scoop out the seeds. Then, use a fork to shred the squash into “spaghetti” strands.
- Serve and enjoy!
Notes
- If you’re having a hard time cutting the squash in half, you can microwave it in the microwave for 5 minutes before cutting. Be sure to poke some holes in it with a fork before heating.
- Drizzle overtop a high-quality extra virgin olive oil for the best flavor.
- I keep this squash simple with a combination of salt and pepper so I can use it in any dish, but feel free to add your seasonings of choice.
- Shred the squash using a fork afterwards–this is how you’ll get those spaghetti-like strands.
- This recipe makes 2-4 servings, depending on what you are serving with the squash.
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