Name: Oven Roasted Spaghetti Squash
Prep time: 5 min
Cook time: 50 min
Total time: 55 min
Cuisine: American
Ingredients: 1 medium spaghetti squash; 1 tablespoon olive oil; Salt and pepper, to taste

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Tender strands of spaghetti squash roasted to perfection — a healthy, low-carb base I use often for all kinds of savory toppings. It’s a simple, wholesome alternative to pasta that still satisfies my cravings for comforting dishes.

Why You’ll Love This Recipe

I love how versatile and easy this recipe is. Whether I’m aiming for a light dinner or prepping for meal planning, this oven roasted spaghetti squash always fits the bill. It has a mildly sweet flavor and a lovely texture that works with almost any sauce or topping I like. Plus, it’s naturally gluten-free and low in calories.

Oven Roasted Spaghetti Squash

Ingredients

(Tip: You’ll find the full list of ingredients and measurements in the recipe card below.)

1 medium spaghetti squash
1 tablespoon olive oil
Salt and pepper, to taste

Directions

I preheat the oven to 375°F (190°C) and lightly coat a casserole dish with nonstick cooking spray.
I carefully cut the spaghetti squash in half lengthwise, from stem to bottom.
Using a spoon, I scoop out the seeds and stringy membranes from the center of each half.
I brush the cut sides of the squash with olive oil and sprinkle them with salt and pepper.
I place the squash halves cut-side down in the prepared baking dish.
I bake for 30–40 minutes, or until the squash is fork-tender.
I turn the squash cut-side up and return it to the oven for an additional 10 minutes.
After removing it from the oven, I use a fork to gently scrape the flesh into spaghetti-like strands.
I serve it warm with toppings like garlic butter shrimp, marinara, or chicken tikka masala.

Servings and timing

Prep Time: 5 minutes
Cooking Time: 50 minutes
Total Time: 55 minutes
Servings: 6 servings
Calories: 71 kcal per serving

Variations

Sometimes I roast the squash with minced garlic or Italian seasoning for extra flavor. If I want a smoky note, I sprinkle a bit of smoked paprika before baking. I also like tossing the finished strands with pesto, tahini sauce, or even a dash of chili oil for something different.

Storage/reheating

I store the cooked squash strands in an airtight container in the fridge for up to 4 days. To reheat, I use a skillet over medium heat with a splash of olive oil or water, stirring occasionally until warmed through. It also reheats well in the microwave, though I do it in short bursts to avoid overcooking.

FAQs

How do I know when spaghetti squash is fully cooked?

I check with a fork — if it slides in easily and the flesh separates into strands, it’s ready.

Can I microwave spaghetti squash instead?

Yes, I can microwave it for quicker results. I pierce the squash with a fork, microwave it whole for 5 minutes, then cut and finish cooking the halves face-down for another 10 minutes or so.

Do I have to remove the seeds before roasting?

Yes, I always scoop out the seeds and membranes before roasting for the best texture and flavor.

What are the best toppings for roasted spaghetti squash?

I like using marinara sauce, meatballs, roasted vegetables, shrimp, or creamy mushroom sauce. It really goes with anything.

Can I freeze roasted spaghetti squash?

Yes, I can freeze the cooked strands in a zip-top bag for up to 3 months. I thaw it in the fridge overnight before reheating.

Conclusion

Oven roasted spaghetti squash is a staple in my kitchen. It’s healthy, satisfying, and incredibly flexible with different toppings. Whether I’m keeping things simple or going all out, this dish never disappoints.