Roasted Spaghetti Squash Recipe

Two white bowls of spaghetti squash with red sauce on top and fresh basil leaves and a napkin to the side.

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4.92 from 34 votes

Roasted Spaghetti Squash Recipe

An easy method for roasting spaghetti squash to get the BEST spaghetti squash noodles each and every time! ;)

Prep Time5

Cook Time45

Total Time50

Course: Side Dishes & Snacks

Cuisine: American

Keyword: healthy, how to cook spaghetti squash, how to roast spaghetti squash, keto, low-carb, paleo, roasted spaghetti squash, sketti squash, spaghetti squash recipes, whole30

Servings: Servings

Calories: 48kcal

Author: Julia

Equipment

Ingredients

1 large spaghetti squash
2 Tbsp olive oil or avocado oil
kosher salt and fresh ground black pepper

Instructions

Preheat the oven to 400 degrees F.
If you'd like to make the squash easier to cut, microwave the whole squash for 2 minutes. This is an optional step and it's one I don't take.
Use a sharp knife to chop the tip and the tail off of the spaghetti squash. Cut it in half length-wise, and scoop the seeds out of each half using a sturdy metal spoon.
Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle the flesh with salt and pepper.
Place the squash cut-side down on a baking sheet.
Roast the squash for 35 to 50 minutes or until fork tender. Note: For crunchy noodles, roast for 35 minutes. For al dente noodles, roast for 40-45. For tender noodles, roast for 50 to 55 minutes.
When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.
Note that some water will seep out of the “spaghetti” – in order to drain the water, allow the spaghetti to sit in a bowl (or fine colander) and use a slotted spoon to scoop it on plates.
Serve spaghetti squash with your favorite sauce and parmesan cheese.

Video

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