Roasted Spaghetti Squash

Spaghetti squash is so versatile and easy to make!

Enjoy it with salt and pepper as a side dish, drizzle it with butter and grated cheese, or top it with tomato sauce to replace your favorite spaghetti dish. Here is a basic recipe for baked spaghetti squash.

Roasted Spaghetti Squash
Gina’s Weight Watcher Recipes
Recipe is courtesy of my friend Raquel
Servings: 6 • Size: 1 cup • Points +: 1 pt • Smart Points: 0
Calories: 41.9 • Fat: 0.4 g • Protein: 1.0 g • Carb: 10.0 g • Fiber: 2.2 g • Sugar: 3.9 g
Sodium: 27.9 mg


  • 1 large ripe spaghetti squash
  • salt and fresh pepper


    Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper.

    Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.