EASY Roasted Spaghetti Squash

My fool-proof recipe for the best spaghetti squash... every time.

Prep Time 5

Cook Time 45

Total Time 50

Servings

Calories 106kcal

Cost $4

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!

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.