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How To Roast Spaghetti Squash

Roasting spaghetti squash is so simple but such a great way to cook this delicious low carb swap. We use it as a replacement for spaghetti noodles or make stuffed squash in a variety of meals. It is yummy, healthy and you will love how easy it is to prepare.

spaghetti squash that is sliced and roasted on a baking sheet

How to Roast Spaghetti Squash:

  1. Preheat the oven to 400’F and line a baking sheet with parchment paper
  2. Using a sharp knife, slice the squash in half lengthwise
  3. Use a spoon to scoop out the seeds and discard them
  4. Drizzle the squash with olive oil and season with salt and pepper
  5. Place cut side down and bake for 25-40 minutes depending on your preference. I like my spaghetti squash to still have some bite to it, so I take it out around 25 minutes
  6. Once done cooking, use fork to scrape out the squash into spaghetti-like strands
roasted spaghetti squash with a fork in it

This is a simple tutorial but there are a couple of things to keep in mind. I much prefer my spaghetti squash noodles to be ‘al dente’. I do not like them to be mushy. So I roast mine for 25-30 minutes. If you like them to be softer, you could go up to 40 minutes. Just be sure to check on it as it is cooking.

To serve, I like to toss it with ghee and more salt and pepper to taste, it is a simple yet wonderful side dish. You can also serve it with any sauce, I have some of my favorites listed below.

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How to Roast Spaghetti Squash

Sara
An easy tutorial to help you learn how to roast spaghetti squash. It comes out perfect every time! You will love this low carb swap.
5 from 1 vote
Prep Time 15 mins
Cook Time 30 mins
Total Time 45 mins
Course Side Dish
Cuisine American
Servings 4 servings
Calories 84 kcal

Ingredients
  

  • 1 Spaghetti Squash
  • 1 tsp Olive Oil
  • 1/4 tsp Salt
  • 1/8 tsp Pepper

Instructions
 

  • Preheat the oven to 400'F and line a baking sheet with parchment paper
  • Using a sharp knife, slice the squash in half lengthwise, then use a spoon to scoop out the seeds and discard them 
  • Drizzle the squash with olive oil and season with salt and pepper
    Place cut side down and bake for 25-40 minutes depending on your preference (I like my spaghetti squash to still have some bite to it, so I take it out around 25 minutes)
  • Once done cooking, use fork to scrape out the squash into spaghetti-like strands 

Nutrition

Calories: 84kcalCarbohydrates: 17gProtein: 2gFat: 2gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 186mgPotassium: 262mgFiber: 4gSugar: 7gVitamin A: 290IUVitamin C: 5mgCalcium: 56mgIron: 1mg
Keyword dairy free, gluten free, low carb, whole30
Tried this recipe?Mention @thebetteredblondie

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