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roasted spaghetti squash
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5 from 16 votes

Simply Roasted Spaghetti Squash

Prep Time10 mins
Cook Time40 mins
Total Time50 mins
Course: DIET, DINNER, how-to, KITCHEN BASICS, sides
Cuisine: American, dairy free, gluten free, low carb + keto, nut free, Paleo, vegan, vegetarian, Whole30
Servings: 4 servings
Calories: 86kcal
Author: Dani Spies


  • 1 spaghetti squash
  • 1 teaspoon olive oil
  • 1 teaspoon garlic powder
  • Salt and pepper to taste


  • Pre-heat oven to 375.
  • Slice both ends off of the squash. Stand your squash up and use the body of your knife to slice through the squash. I find rocking the knife back and forth is the best way to get the job done (see video for a demo).
  • Remove seeds and stringy membranes from each squash half and season with a drizzle of olive oil, salt, pepper, and garlic powder.
  • Place halves, skin side up, on a rimmed baking sheet lined with parchment paper. Roast for 35-40 minutes or until tender.
  • Allow squash to cool down and then use a fork to scrape the spaghetti strands from the skin. Enjoy!


Calories: 86kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 1g | Sodium: 42mg | Potassium: 270mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg