Tender, golden Roasted Spaghetti Squash with a savory flavor—an easy, healthy side dish or low-carb pasta swap everyone will love.
Why You’ll Love This Recipe
- Low-carb pasta alternative: A nutritious swap for traditional noodles.
- Simple ingredients: Just three basic pantry staples are needed.
- Versatile: Works as a side dish or the star of a main meal.
- Delicious flavor: Slightly sweet with a tender yet firm texture.
- Meal prep friendly: Great for making ahead and using in different dishes.
Ingredients
1 medium spaghetti squash
1 tbsp olive oil
Salt and pepper to taste
Directions
- Preheat oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil, then season with salt and pepper.
- Place the squash halves cut side down on a parchment-lined baking sheet.
- Roast for 35–45 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from the oven, let cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
- Serve as a side dish or top with your favorite sauce, herbs, or cheese.
Servings And Timing
Servings: 4
Prep Time: 10 minutes
Cook Time: 40 minutes
Total Time: 50 minutes
Calories Per Serving: 75 kcal
Variations
- Garlic butter squash: Toss the strands with melted butter, garlic, and parsley.
- Cheesy bake: Mix with marinara and top with mozzarella and parmesan, then bake until bubbly.
- Herb lovers: Add fresh basil, oregano, or thyme for a fragrant touch.
- Spicy twist: Sprinkle with chili flakes or drizzle with hot sauce.
- Protein boost: Top with grilled chicken, shrimp, or sautéed mushrooms.
Storage/Reheating
Store leftover spaghetti squash in an airtight container in the refrigerator for up to 4 days. To reheat, warm in a skillet over medium heat or microwave in 30-second intervals until heated through. Avoid overcooking when reheating, as the strands can become mushy. You can also freeze roasted squash for up to 2 months—just thaw and reheat gently.
FAQs
How Do I Know When Spaghetti Squash Is Done Roasting?
The flesh should be tender and easily pierced with a fork. Overcooking can make the strands mushy.
Can I Cook Spaghetti Squash Whole?
Yes, you can roast it whole for about 60 minutes, then cut it open and remove the seeds afterward.
Is Spaghetti Squash Low-Carb?
Yes, it’s a great low-carb, gluten-free alternative to traditional pasta.
What Sauces Go Best With Spaghetti Squash?
It pairs well with marinara, alfredo, pesto, garlic butter, or even a simple olive oil and herb dressing.
Can I Microwave Spaghetti Squash Instead Of Roasting?
Yes, place squash halves cut side down in a microwave-safe dish with a little water and cook for 10–12 minutes.
How Do I Cut A Spaghetti Squash Safely?
Microwave the squash for 2–3 minutes to soften the skin, then cut carefully with a sharp knife.
Does Spaghetti Squash Taste Like Pasta?
Not exactly—it has a slightly sweet, nutty flavor, but its texture mimics noodles well.
Can I Use The Seeds?
Yes, clean and roast them just like pumpkin seeds for a crunchy snack.
Can I Freeze Cooked Spaghetti Squash?
Yes, freeze in airtight containers for up to 2 months. Thaw overnight in the fridge before reheating.
What Dishes Can I Make With Spaghetti Squash?
It’s great in casseroles, stir-fries, baked with cheese, or simply topped with your favorite sauce.
Conclusion
Roasted Spaghetti Squash is a healthy, flavorful, and versatile dish that makes eating lighter meals effortless and satisfying. With its pasta-like strands and mild sweetness, it’s the perfect base for countless recipes. Whether enjoyed as a simple side dish or dressed up with sauces and toppings, this squash is sure to become a staple in your kitchen.
More Wholesome Recipes to Enjoy
Loving the light, low-carb goodness of this Roasted Spaghetti Squash? Keep your healthy kitchen momentum going with these delicious, veggie-forward recipes from our collection. For a cozy and creamy option, the Creamy Cauliflower Soup delivers comfort in every spoonful. Need a satisfying salad? The Vegan Sweet Potato Lentil Patties with Avocado Sauce make a perfect protein-packed pair. For a one-pan dinner solution, try the One Skillet Garlic Butter Steak & Cheese Ravioli — quick and hearty. Round out your meal with the creamy, cheesy flavors of the Creamy Basil Tomato Chicken Pasta Bake. And if you’re craving a savory vegetarian twist, the Savory Spinach, Mushroom & Ricotta Stuffed Zucchini Boats will surely hit the spot.
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Roasted Spaghetti Squash
Description
A light, low-carb alternative to pasta, roasted spaghetti squash is tender, slightly sweet, and easily transforms into noodle-like strands. Perfect as a healthy side dish or base for sauces and proteins.
Ingredients
- 1 medium spaghetti squash
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil, then season with salt and pepper.
- Place the squash halves cut side down on a parchment-lined baking sheet.
- Roast for 35–45 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from the oven, let cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
- Serve as a side dish or top with your favorite sauce, herbs, or cheese.
Notes
- Microwave the squash for 2–3 minutes before cutting to make it easier to slice.
- Cooking time may vary based on squash size—check for tenderness at 35 minutes.
- Leftovers can be stored in the refrigerator for up to 4 days.