Name: Easy Oven Roasted Spaghetti Squash
Prep time: 10 min
Cook time: 40 min
Total time: 50 min
Ingredients: 1 spaghetti squash; 2 teaspoons extra virgin olive oil; sea salt, black pepper and garlic powder (to taste)

Lean how to make oven roasted spaghetti squash – it’s so simple! Just slice it in half, scoop out the seeds, add seasonings and roast it in the oven for a delicious low-carb alternative to traditional pasta. Use the caramelized golden strands as a nutritious way to replace noodles in any dish!

Roasted spaghetti squash with a fork through the strands.

Easy oven roasted spaghetti squash is a smart, veggie-filled substitute to traditional pasta. It’s low carb, gluten free, and can be used in a variety of ways. The soft shreds of flesh hold up to your favorite sauces or you can simply top with great parmesan cheese and red pepper flakes for a quick and flavorful side dish!

If you’ve never had much experience cooking spaghetti squash, it can be a bit intimidating. I mean, it is pretty magical how you can transform a hard-skinned squash into tender strands that look like angel hair pasta. It’s actually so, so easy. Now don’t get me wrong, I’m not delusional. I realize that roasted spaghetti squash does not have the exact texture of pasta but if you’re looking for a lower calorie, nutrient-rich upgrade, this recipe is for you.

To learn even more about spaghetti squash, be sure to check out my 101 video. I also show how to quick cook it in the microwave at the end of that video, so if you’re short on time you may want to give that a watch.

Ingredients you’ll need

You’ll only need five simple ingredients to make this roasted spaghetti squash recipe. The exact measurements are listed in the recipe card below. Here’s an overview of what you’ll need:

Spaghetti squash near a small bowl of oil and a dish with garlic powder, salt and pepper.

Spaghetti squash: This vegetable (that’s actually a fruit!) is rich in nutrients, including fiber, vitamin C, and vitamin B6, providing a healthy and balanced option.
Extra virgin olive oil: A light drizzle of olive oil ensures the strands get perfectly caramelized and golden as the squash roasts.
Seasonings: You can really use any seasonings or spices you’d like but to keep it simple I usually just add a sprinkle of sea salt, black pepper and garlic powder to taste.

How to roast spaghetti squash

Start this recipe by preheating the oven to 400°F (200°C). Line a rimed baking sheet with parchment paper, and set aside.

Carefully slice the spaghetti squash in half lengthwise with a sharp knife. If it’s really difficult to slice, you can microwave it for 2 to 3 minutes to soften the outside skin. Alternatively, you can bake the whole squash at 400°F for 10 minutes, or until it’s soft enough to slice in two.

Spaghetti squash cut in half on a cutting board.

Use a large spoon to scoop out the seeds and ribbing.

Using a spoon to scoop out the seeds of a spaghetti squash.

Drizzle the inside of the spaghetti squash with olive oil and sprinkle with salt, pepper, and garlic powder.

Sliced open spaghetti squash with olive oil, garlic powder, salt and pepper.

Place the spaghetti squash, cut side down on prepared baking sheet. Cook for 35 to 45 minutes, depending on the size. It’s done when fork tender and can easily be pierced with a knife and the edges are golden brown.

Spaghetti squash cut side down on a parchment lined baking pan.

Allow the spaghetti squash to cool to the touch. Then, flip it over and use a fork to scrape the inside, creating long strands of spaghetti squash noodles.

Using a fork to pull the strands of a spaghetti squash.

Helpful tips

Lightly drizzle with oil: Be sure to only drizzle with about 2 tsp of oil before cooking. If you use too much oil and too much salt it can make the squash a bit watery.
Skip pricking holes: There is no need to poke holes on the outside of your spaghetti squash before roasting.
Roasting time: Only roast the 35 to 40 minutes as indicated in the recipe. Roasting too long can result in mushy strands.
Fluffing the strands: When scraping the strands, I like to start from the outside and work toward the inside, fluffing them up as I go.

Ways to serve

When serving “spaghetti noodles”, I typically keep it simple and just top with grated parmesan cheese and red pepper flakes! This makes such a flavorful, nutritious side! Here are some other favorite spaghetti squash recipes:

Storage recommendations

Storing leftovers: Transfer leftover cooked strands of squash to an airtight container and store in the fridge for up to 5 days.
Freezing: Let the squash cool completely, then transfer the strands to freezer-safe bags with the air squeezed out of the bags.
Reheating: Reheat leftover spaghetti squash in the microwave or in a skillet on the stovetop until warm throughout.

Spaghetti squash noodles in a bowl with a fork.

Thanks so much for reading! If you make this recipe, I would love you to give it a ★ rating below. Follow me on YouTube, Instagram, and Facebook for more healthy food inspiration. Cheers!

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5 from 17 votes