Roasted Spaghetti Squash

Eleanor King


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Makes 4 servings

1 large spaghetti squash

2 Tablespoons olive oil

½ teaspoon salt

Black pepper to taste

Spaghetti squash is a versatile low-carb option that works perfectly as a swap for traditional pasta. Roasting spaghetti squash is the first step to a fantastic meal and using this basic recipe, you can create numerous dishes. Once roasted and shredded, you can mix spaghetti squash with pasta sauce, stuff it with cheese, or top it with a protein.


1. Preheat the oven to 400ºF and line a baking sheet with parchment paper.

2. Wash and dry your spaghetti squash. Cut in half lengthwise, leaving the stem and end on. Clean out the seeds and fibers from the center of the squash with a spoon and discard.

3. Brush the flesh of the squash halves with olive oil and sprinkle with salt and pepper.

4. Place the spaghetti squash cut side down on the parchment-lined baking sheet. Using a fork, poke several sets of holes in the skin squash.

5. Roast for 35 to 45 minutes or until lightly browned on the outside. A fork should be able to pierce the skin and the flesh should feel tender but still slightly firm. Cooking time varies depending on the size of your squash and oven.

6. Once done, remove from the oven and flip over to let cool before using a fork to scrape out the flesh. It should come apart in spaghetti-like strings.

Active Time: 15 minutes

Total Time: 1 hour