• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar
Watch Learn Eat
  • Recipes
  • About
  • Resources
  • Subscribe
    • Facebook
    • Pinterest
    • YouTube
menu icon
go to homepage
  • Recipes
  • About Us
  • Resources
  • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • subscribe
    search icon
    Homepage link
    • Recipes
    • About Us
    • Resources
    • Subscribe
    • Facebook
    • Instagram
    • Pinterest
    • YouTube
  • ×

    Home » Main Courses

    Roasted Spaghetti Squash

    Published: Jun 14, 2021 by Sherri Hall · This post may contain affiliate links.

    pin showing overhead of spaghetti squash with fork in it and text title overlay

    Roasted spaghetti squash is easy to make with just 2 ingredients plus salt and pepper. Ready in under an hour, this pasta alternative is delicious alone, with some veggies or paired with your favorite sauce. This naturally vegetarian, vegan and gluten-free dish can be served as a main or a side.

    Jump to Recipe
    overhead of cooked spaghetti squash on a wooden board with a fork on the board

    What do you call a fake noodle?

    An impasta 😉

    Ba-dum-bump!

    OK, OK, you can hold the applause.

    Anyway, the particular "impasta" we are talking about today just happens to be really good at pretending which is why it's aptly named "spaghetti" squash.

    In fact, it's my new favorite way to eat "spaghetti" and "meatballs."

    I am totally digging spaghetti squash with my Impossible Burger meatballs...yum!

    spaghetti squash on a white plate topped with sauce, vegan meatballs and vegan Parmesan

    And it's great with our Beyond meatballs too!

    This veggie (OK, it's really a fruit but considered a vegetable for cooking purposes) is a hit with grownups and kids alike.

    It's also low in calories but high in nutrients such as vitamin C, manganese, and vitamin B6.

    How to make oven-roasted spaghetti squash

    First, preheat your oven to 400° F and line a baking sheet with parchment paper.

    How to cut spaghetti squash

    Use a large, sharp chef's knife to carefully cut off the very top (just below the stem) and very bottom of the spaghetti squash.

    Tip: Cutting the top and bottom off allows the squash to stand upright, making it easier to cut in half.

    whole spaghetti squash on a wooden board
    top and bottom ends cut off of the squash on a wooden cutting board

    Stand the squash upright and use the large, sharp chef's knife to carefully cut the spaghetti squash in half, lengthwise.

    Scoop out the seeds and stringy insides with a spoon or an ice cream scoop.

    inside of the spaghetti squash showing the seeds
    inside of spaghetti squash halves after scooping out seeds

    How to roast spaghetti squash

    Place the two halves on the baking sheet, cut side up.

    Use your hands to rub olive oil onto each half.

    Sprinkle with salt and pepper to your liking.

    Flip the spaghetti squash halves so that they are cut side down.

    seasoned spaghetti squash halves on baking sheet
    spaghetti squash halves flipped over with outer part exposed on baking sheet

    Bake for 35-50 minutes until skin is just fork tender and lightly browned on the outside.

    After removing from the oven, use tongs to carefully flip the halves over and allow them to cool.

    When the squash is cool enough to handle, use a fork and scrape the flesh inside to create spaghetti-like strands.

    showing inside of spaghetti squash halves on baking sheet after cooking
    using a fork and scrape the flesh inside to create spaghetti-like strands

    Enjoy alone or serve with toppings of your choice.

    You can eat it right from the shell or in a bowl or on a plate.

    forkful of spaghetti squash strands hovering over one of the halves

    Tip: Spaghetti squash tends to release quite a bit of moisture. To minimize this, after removing the "spaghetti" strands from the shell, you can drain them for a few minutes in a mesh colander.

    front view of spaghetti squash after being cooked on a wooden board

    Toppings for spaghetti squash

    • Tomato or Marinara Sauce
    • Red Lentil Bolognese
    • Pumpkin Tomato Sauce
    • Vegan Béchamel Sauce
    • Vegan Pesto (or traditional if not vegan or dairy-free)
    • Meatless Meatballs or Sausage
    • Steamed, Sautéed or Air Fried Veggies
    • Air Fryer Eggplant
    • Store-Bought or Homemade Vegan Parmesan Cheese (or a dairy-based version if you are not vegan or dairy-free)
    • Toasted Pine Nuts
    • Crushed Red Pepper Flakes
    • Fresh Herbs

    Storing and reheating leftovers

    Store leftover spaghetti squash (removed from its shell) in an airtight container in the refrigerator for up to 5 days.

    Leftovers can be reheated in a pan on the stovetop over medium-low to medium heat with a bit of olive oil or sauce or in the microwave until warmed throughout.

    overhead of one of the cooked spaghetti squash halves with a fork in it

    More Squash Recipes

    • Vegan Roasted Butternut Squash Risotto
    • Vegan Casserole with Chickpeas and Butternut Squash
    • Creamy Butternut Squash Soup with Roasted Chickpeas
    • Air Fryer Squash
    • Roasted Butternut Squash and Brussels Sprouts with Pomegranate
    close-up of forkful of spaghetti squash strands
    Print Recipe Save RecipeSaved!
    5 from 3 votes

    Roasted Spaghetti Squash

    Roasted spaghetti squash is easy to make with just 2 ingredients plus salt and pepper. Ready in under an hour, this pasta alternative is delicious alone, mixed with some veggies or paired with your favorite sauce. This naturally vegetarian, vegan and gluten-free dish can be served as a main or a side.
    Course Dinner, Main Course, Side Dish
    Cuisine Gluten-Free, Vegan
    Keyword gluten free, spaghetti squash, vegan, vegetarian
    Prep Time 10 minutes
    Cook Time 35 minutes
    Total Time 45 minutes
    Servings 4
    Calories 106kcal
    Author Sherri Hall

    Ingredients

    • 1 spaghetti squash
    • 1 tablespoon olive oil, divided
    • fine sea salt
    • freshly ground black pepper

    Instructions

    • Preheat oven to 400° F and line a baking sheet with parchment paper.
    • Use a large, sharp chef's knife to carefully cut off the very top (just below the stem) and very bottom of the spaghetti squash.
    • Stand the squash upright and use the large, sharp chef's knife to carefully cut the spaghetti squash in half, lengthwise.
    • Scoop out the seeds and stringy insides with a spoon or ice cream scoop.
    • Place the two halves on the baking sheet, cut side up. Use your hands to rub the olive oil onto each half. Sprinkle with salt and pepper to your liking.
    • Flip the spaghetti squash halves so that they are cut side down and bake for 35-50 minutes (will depend on the size of your squash) until skin is just fork tender and lightly browned on the outside. After removing from the oven, use tongs to carefully flip the halves over and allow them to cool.
    • When squash is cool enough to handle, use a fork and scrape the flesh inside to create spaghetti-like strands.
    • Serve as desired. You can eat it right from the shell or in a bowl or on a plate.

    (Please refer to the post above for instructional photographs and other helpful information for this recipe)

    Notes

    Spaghetti squash tends to release quite a bit of moisture. To minimize this, after removing the "spaghetti" strands from the shell, you can drain them for a few minutes in a mesh colander, if desired.
    Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.
    The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.

    Nutrition

    Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Fiber: 4g

    ©Watch Learn Eat. All content and images are copyright protected. Recipes and photos are not to be used or republished without prior permission. If you adapt this recipe, please re-write the recipe in your own words, and link back to this post for the original recipe.

    You Might Also Enjoy...

    • Easy Dairy-free Frittata
    • Balsamic Tofu [with Vegan Option]
    • Vegan Tofu Parmesan (Parmigiana)
    • Cheesy Bean and Rice Burritos Recipe

    Reader Interactions

    Leave a Reply Cancel reply

    Your email address will not be published. Required fields are marked *

    Recipe Rating




    This site uses Akismet to reduce spam. Learn how your comment data is processed.

    Primary Sidebar

    close-up of blog author standing in kitchen holding a whisk.

    About Sherri

    Founder, Author, Recipe Developer, & Photographer

    With a lifelong passion for cooking, I specialize in creating easy meatless meals that are omnivore-approved!

    Learn more about me

    Popular

    • What to Serve with Broccoli Cheese Soup: 25 Best Side Dishes
    • How to Buy and Store Avocados So They Last Longer
    • How Long Do Blueberries Last?
    • Creamy Dairy-Free Mashed Potatoes

    Footer

    ↑ back to top

    About

    • About
    • Privacy Policy
    • Disclaimer
    • Affiliate Disclosures

    Newsletter

    • Sign Up! for emails and updates

    Contact

    • Contact

    As an Amazon Associate, we earn from qualifying purchases.

    This website generates income via ads.

    Copyright © 2023 Watch Learn Eat | Hall Media LLC