Roasted Spaghetti Squash

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My favorite way to cook spaghetti squash is roasted in the oven. Follow this easy recipe to learn how!

fork shredding strands of spaghetti squash
Roasted Spaghetti Squash

Spaghetti squash is so healthy and versatile. One of the best and tastiest ways to prepare it is roasted in the oven. To eat, you can simply enjoy it drizzled with olive oil, salt and pepper or treat it like a pasta alternative and serve it topped your favorite bolognese sauce or marinara sauce. I also love it in this cheesy baked Spaghetti Squash “Mac” and Cheese and this Spaghetti Squash Lasagna.

Spaghetti squash roasted

Is Spaghetti Squash Healthy?

Spaghetti squash is considered a nutrient-dense food, which means it’s low in calories but high in vitamins and minerals. In particular, spaghetti squash is a good source of fiber, vitamin C, manganese, and vitamin B6.

How To Cut Spaghetti Squash

The trickiest part for many people who want to make spaghetti squash is cutting it. To make this easier, you can microwave it 2 to 3 minutes before cutting. This will make it easier to cut.

How to Cook Spaghetti Squash

Roasting spaghetti squash is my preferred method, but you can also cook it in the microwave or slow cooker.

  • Roast it in the oven: Cut the squash in half and roast it on a sheet pan 350F for about 1 hour until the skin gives easily when pressed.
  • Microwave Method: For a quicker way to make spaghetti squash, you can do it in the microwave. Prick the outside of the squash 8 to 10 times then place in the microwave for 6 minutes on high. Turn and cook an additional 6 minutes, until the skin gives easily when pressed. Remove from the microwave and let it cool about 8 to 10 minutes (the inside will be very hot). Use a large knife to cut the squash in half horizontally, there should be no resistance. If there is, you may need to cook it a few more minutes. Remove the seeds and use a fork to scrape out the spaghetti-like strands of squash.
  • Slow Cooker Method: Prick outside of squash 8 to 10 times and place in a slow cooker. Pour 1/2 cup water into the slow cooker and cook on Low 4 to 6 hours. Remove squash, let it cool, 15 minutes. Halve the squash lengthwise. Scoop seeds out and shred the flesh from the skin with a fork to make strands.

hwo to roast spaghetti squash

Roasted Spaghetti Squash

More spaghetti squash recipes:

fork shredding strands of spaghetti squash
Print WW Personal Points
4.70 from 10 votes
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Roasted Spaghetti Squash

42 Cals 1 Protein 10 Carbs 0.4 Fats
Prep Time: 10 mins
Cook Time: 1 hr
Total Time: 1 hr 10 mins
Yield: 6 servings
COURSE: Side Dish
CUISINE: American
Roasted Spaghetti Squash is so versatile and easy to make! Here is a basic recipe.

Ingredients

  • 1 large ripe spaghetti squash
  • salt and fresh pepper, to taste

Instructions

  • Preheat oven to 350°F.
  • 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 1 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.

Nutrition

Serving: 1cup, Calories: 42kcal, Carbohydrates: 10g, Protein: 1g, Fat: 0.4g, Sodium: 28mg, Fiber: 2.2g, Sugar: 4g
WW Points Plus: 1
Keywords: baked spaghetti squash, easy spaghetti squash recipe, healthy spaghetti squash, how to cook spaghetti squash, roasted spaghetti squash

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77 comments

  1. I tried the microwave method today. Gave it a few extra pierces for God measure. Did six minutes, turned it and did six more. At least, I tried the second six min., but it exploded about three and a half minutes in. Naturally, I stopped the cooking at that point.😂
    My microwave is an 1100 watt. Idk if that affected it. 🤷🏻‍♀️

    • You really have to stab it deep enough to prevent this

    • The trick for microwaving spaghetti squash is to microwave your squash just long enough to be able to cut it in two length wise, remove the seeds in the center and to put the two pieces back together, in a microwave dish that holds it and then you microwave it for the rest of the cooking. 

  2. This was my first time making/eating spaghetti squash. The recipe was simple and delicious! I had to poke the skin and microwave for 5 minutes first because otherwise I couldn’t cut through the squash to cut it in half. Then I roasted it per the recipe. It totally hit the spot, topped with turkey tomato basil meat sauce!

  3. Thank you for sharing. It looks so yummy.

  4. I love squash and beets and coconut actually most fruits and vegetables. I just don’t know how to prepare somethings for my family.

    • I don’t know if my Instant Pot is old but my spaghetti squash was undercooked. The sauce was terrific so I just finished the squash in the oven.

  5. This is Fantastic and so easy! How long will it keep in the fridge?

  6. Good recipe, I bake with cut side down though, not sure it makes a difference. I think spaghetti squash vary, sometimes they are nice and dry, and sometimes they are more watery and don’t strand very well. I have had both happen when I cook them the same way each time.

  7. Oh I haven’t had any ideas about spaghetti squash till I saw your post.  Will try it soon. Many thanks. 

  8. Such an easy side dish for dinner, the color looks great, I haven’t cooked squash even tried it, but I will give it a try. Thanks.

  9. I love it with carmelized onions !

  10. Is squash the same vegetable as pumpkin? 

    • It’s in the same family, I believe, (the skin, flesh, and then string/seedy part) but spaghetti squash doesn’t taste anything like a pumpkin. 

  11. Try it with spirilized zucchini (stir fry with garlic)Sooo delicious!Helps me stay on my low carb lifestyle as diabetic, it is
    Crucial! ????

  12. I want to eat this for dinner tonight and tomorrow so would you suggest baking the whole thing tonight and refrigerating it or just refrigerate the other half tomorrow?

  13. Prior to baking I cut the squash in 1/2 lengthwise and scrape out seeds then drizzle w/olive oil and season w/salt & pepper. Once it has finished baking & cooled slightly, I scrape the flesh into long strands w/a fork. For further flavor I melt 4 tbsp. of unsalted butter over medium high heat & cook until it turns brown and just begins to smoke about 3 to 4 minutes. Remove from heat and stir in a pinch of freshly grated nutmeg. Drizzle warm butter over squash and then sprinkle w/parmesan cheese. Delicious!! Squash cuts easier if you first cut off both ends, then stand on one of the ends, then cut thru the squash lengthwise with ease. Hope this helps

  14. I have had the same experience as above. The only thing I can think I did differently is I did not season it with salt beforehand, and I think salt absorbs liquid. I am going to try again tonight.

  15. I have roasted SS in the oven in the past but it came out so watery/mushy. Is that how it is supposed to be? Thanks.

  16. For easier cutting, poke holes in the squash and stick it in the microwave for about 10 minutes. It softens easily and easy to cut.

  17. This seems like a great idea but honestly I'm a little nervous to try it – does it taste like normal squash or does it have the taste of spaghetti (wouldn't that be nice!)?

  18. This is my ABSOLUTE favorite dinner! I'm making it tonight with the "3 bean turkey chili" as the sauce!!!

  19. At a guess, I'd think the crunchy squash got cooked a bit too long. Ovens vary. Check it every so often, and take it out when it's soft and separates easily.

  20. mine was a tad bit crunchy but it filled me up… i added 1 cup of canned chili on top.. chili was 4 pts…and im stuffed!!