Go Back
–+ servings
Spaghetti Squash in the Oven

Roast Spaghetti Squash in the Oven for Perfect Noodles

Roasting spaghetti squash in the oven creates a healthy, gluten-free pasta alternative that's versatile and easy to make.
Print Recipe Pin Recipe
Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Vegetarian
Calories: 42
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash
  • 2 tablespoons Extra Virgin Olive Oil or substitute with avocado oil
  • 1 teaspoon Kosher Salt or fine sea salt
  • 1 teaspoon Ground Black Pepper freshly cracked for best flavor
Optional Toppings
  • 1 cup Marinara Sauce
  • 1 cup Pesto
  • 2 tablespoons Butter and Herbs your choice of herbs

Equipment

  • Oven
  • Baking sheet
  • Parchment paper
  • sharp knife
  • Spoon
  • Fork

Method
 

Step‑by‑Step Instructions
  1. Preheat your oven to 400°F (200°C) and line a baking sheet with parchment paper.
  2. Trim off both the stem and the base of the spaghetti squash, then cut it in half lengthwise and scoop out the seeds.
  3. Drizzle each half with olive oil, then sprinkle with salt and pepper, rubbing them into the grooves.
  4. Place the squash halves cut-side down on the baking sheet and roast for 35-40 minutes until tender.
  5. Flip the squash halves cut-side up and use a fork to rake the flesh into spaghetti-like strands.
  6. Serve topped with marinara, pesto, or butter and herbs as desired.

Nutrition

Serving: 1cupCalories: 42kcalCarbohydrates: 10gProtein: 1gFat: 0.5gSaturated Fat: 0.1gPolyunsaturated Fat: 0.2gMonounsaturated Fat: 0.2gSodium: 510mgPotassium: 450mgFiber: 2gSugar: 3gVitamin A: 33IUVitamin C: 20mgCalcium: 3mgIron: 5mg

Notes

Stored roasted squash can last in the fridge for up to 5 days. Reheat in a skillet with olive oil for best flavor.

Tried this recipe?

Let us know how it was!