Roasted Spaghetti Squash Recipe
Learn how to roast spaghetti squash perfectly every time with this easy, step-by-step method for light, flavorful strands that work in any healthy or vegetarian meal. No sogginess, no stress—just golden strands ready to soak up all your favorite flavors.
Ingredients
- 1 medium spaghetti squash firm, smooth skin, no soft spots
- 1 tablespoon olive oil or avocado oil
- ¾ teaspoon sea salt
- ¼ teaspoon freshly ground black pepper
Optional Add-ons
- 1 clove garlic crushed, for added flavor
- 1 tablespoon fresh herbs like thyme or parsley
- 1 tablespoon grated Parmesan or nutritional yeast for a savory finish
Instructions
- Preheat your oven to 400°F (200°C). Prepare your cutting board and a sharp chef’s knife.
- If the squash is difficult to cut, pierce it all over with a fork and microwave for 2–3 minutes to soften the skin.
- Slice the squash lengthwise from stem to base. Use a spoon to scoop out the seeds and stringy center.
- Drizzle each half with olive oil and sprinkle lightly with salt and pepper.
- Place the halves cut-side down on a parchment-lined baking sheet. Poke a few holes in the skin with a fork to release steam.
- Roast for 30 to 40 minutes. Smaller squash may cook faster; larger squash may take a bit longer. The skin should be tender and slightly browned.
- Let cool slightly, then flip and use a fork to scrape the flesh into spaghetti-like strands, working from the outer edge inward.
Notes
- Start with minimal seasoning and add bold flavors after roasting.
- Crack the oven door during the last few minutes of roasting a large squash to reduce moisture.
- Always roast cut-side down for best texture, and use parchment for easy cleanup.
Nutrition
Calories: 147kcalCarbohydrates: 19.6gProtein: 1.8gFat: 8.4gSaturated Fat: 1.3gSodium: 401.2mgFiber: 4.3gSugar: 7.8g
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