Roasted spaghetti squash is an easy, affordable side dish. Roast it at 400°F with olive oil, salt, and pepper for strands that pair with almost any meal.
Getting my kids to eat spaghetti squash took one simple trick, topping it with a little cinnamon and brown sugar the first few times so they would try it and now they actually request it. After 14 years of developing recipes I know that the best way to get a family to love a new vegetable is to meet them where they are with familiar flavors and build from there.
Why You’ll Love This Recipe!
- A fraction of the cost of store-bought pasta and packed with fiber and beta-carotene
- Just 4 ingredients
- Mostly hands-off. About 10 minutes of prep, then it roasts while you make the sauce or the rest of dinner.
- Low carb naturally gluten free and a complete pasta substitute for any sauce
- Works as a side dish or the base of a complete meal
What is Spaghetti Squash?
Spaghetti squash has a mild, slightly sweet flavor, so it takes on whatever you serve it with such as marinara, meat sauce, butter and parmesan, or even cinnamon and brown sugar.
It’s at its best (and usually cheapest) in the fall and winter, and a whole squash keeps for weeks on the counter, so it’s easy to grab one when it’s on sale.
Spaghetti Squash Troubleshooting
- Watery: Blot the cut sides dry before roasting, roast cut side down, and go light on salt before it goes in the oven. If the strands still look wet after shredding, let them sit in a colander for a few minutes before adding sauce.
- Crunchy or hard to shred: It needs more time. Flip it back over and roast in 5-minute increments until a fork slides in easily.
- Mushy: It cooked too long. Next time, start checking at 35 minutes. Mushy squash still works great in casseroles or soups.
- Short, choppy strands: The strands run around the squash, not end to end. Scrape across the width of each half (side to side) instead of from stem to base, or cut the squash into rings for the longest strands.
Ingredients
- Spaghetti squash – Choose a firm, yellow squash with no soft spots or cracks.
- Extra virgin olive oil – Helps the squash roast and brown. Avocado oil also works.
- Kosher salt – Seasons the squash as it cooks.
- Black pepper – Adds a little extra flavor.
Carrie’s Tip: After cutting the squash in half and scooping out the seeds dab the cut surface firmly with a paper towel to absorb surface moisture. Then lay the squash cut side down on a fresh paper towel for a few minutes while you prepare the pan. This simple step draws out excess moisture before roasting and is what gives you a perfectly tender non-watery spaghetti squash every single time.
How to Cut Spaghetti Squash Safely
Cutting the squash is honestly the hardest part of this recipe. Here’s how to make it easier:
- Soften it first (optional). Poke the whole squash 5-6 times with a sharp knife, then microwave it for 3-5 minutes. It won’t cook the inside, but the skin gets much easier to cut. Let it cool for a minute before handling.
- Keep your cutting board from sliding. Set a damp kitchen towel underneath it.
- Trim both ends. Slice off the stem and the base so the squash can stand flat.
- Stand it up and cut down. Use a large, sharp chef’s knife to cut straight down the middle from top to bottom.
- Scoop out the seeds and stringy pulp with a large spoon. Save the seeds if you want to roast them.
How to Roast Spaghetti Squash
Below is my simple instruction, follow them to learn how you can roast your own spaghetti squash in your own kitchen.
Step 1 – Prepare the oven for baking – Preheat the oven to 400 degrees F
Step 2 Line your baking sheet – Line a large baking sheet with parchment paper or foil for easy clean up.
Step 3 – Cut the Squash – Then cut the spaghetti squash in half lengthwise.
Step 4 – Remove the Seeds – Use a large spoon to scoop out the seeds and set aside to roast.
Step 5 – Season the Squash – Then drizzle the inside of each of the halves of the spaghetti squash with the olive oil and season with the salt and pepper.
Step 6 – Begin Baking – Then place squash halves cut side down on the baking sheet. Bake for 35-45 minutes, until the flesh is tender enough to shred but still holds some firmness. A fork should pierce it without much resistance, but you don’t need to cook it until completely soft. For firmer, more pasta-like strands, check at the 35-minute mark; for a softer texture, let it go closer to 45-60 minutes.
Step 7 – Shred the Squash – Let the squash cool for 5-10 minutes so it’s safe to handle. Use a spatula to flip each half, hold it steady with an oven mitt or folded towel and scrape across the width with a fork to pull the squash into long, spaghetti-like strands.
Step 8 – Serve warm and then enjoy! Taste and add a pinch more salt and pepper if needed, then top with your favorite sauce or serve as a side.
How do you make Spaghetti Squash in the Instant Pot?
Roasting give the best flavor, but when you are short on time, Instant Pot Spaghetti Squash is ready in about 10 minutes of pressure cooking. The strands are a little softer than roasted, which makes it great for casseroles or kids who prefer a softer texture.
Halves vs. Rings — Which Cut Should You Use?
There are two ways to cut spaghetti squash and the cut you choose affects the length and texture of the noodle strands you get after roasting.
Cutting lengthwise – This is the easiest method and works well for serving with sauces or making stuffed squash boats.
Cutting widthwise into rings – This method creates longer strands that look more like spaghetti.
Which is Best? Use halves for an easy everyday method or rings if you want longer strands.
How to roast rings: Cut the squash crosswise into 1-inch-thick rings and scoop the seeds from the center of each. Brush both sides lightly with oil, sprinkle with salt and pepper, and lay flat on the baking sheet. Roast at 400°F, flipping halfway, and start checking at about 25 minutes.
Recipe Tips
- Go Light on Oil and Salt – A light drizzle of oil and a light sprinkle of salt is plenty.
- Pull It Early for Firmer Strands – Check at the low end of the cook time. Squash keeps softening a little as it rests, so slightly firm out of the oven is perfect.
- No Need to Poke Holes (with one exception) – When you’re roasting halves, there’s no reason to poke holes. But if you microwave the whole squash to soften it for cutting, always poke it several times first so steam can escape.
- Don’t Throw Away the Seeds — Roast Them – Spaghetti squash seeds roast just like pumpkin seeds and make a delicious crunchy snack with almost no extra effort. Rinse the seeds under cold water to remove any squash flesh then pat completely dry. Toss with a drizzle of olive oil and a pinch of salt and spread in a single layer on a small baking sheet. Roast at 400°F for 10–15 minutes until golden and crispy, checking frequently in the last few minutes as they can burn quickly. Season with any spices you like, garlic powder, smoked paprika or cinnamon sugar all work beautifully.
Topping Ideas
- Butter – Spaghetti Squash makes an excellent side dish. Top with a little butter and add your favorite seasoning. You can just use salt and pepper or rosemary or thyme would be an excellent choice.
- Top with Cinnamon – To get my kids to eat it, I top it with a little cinnamon and brown sugar. Good way to get them to eat their veggies.
- Parmesan Cheese – My favorite is to top it with a little parmesan cheese. Cheese makes everything better.
Recipes to Make With Roasted Spaghetti Squash
Once you have roasted spaghetti squash in the refrigerator it becomes one of the most versatile bases in your kitchen:
- Spaghetti Squash with Meat Sauce — top with our Bolognese Sauce Recipe or Homemade Spaghetti Sauce Recipe for a complete low carb dinner that tastes just like pasta night
- Spaghetti Squash Boats — shred the noodles back into the squash skin and top with marinara sauce ground beef and mozzarella then bake at 400°F for 15 minutes for an all-in-one meal
- Spaghetti Squash with Butter and Parmesan — the simplest and most satisfying way to eat it — toss the warm noodles with butter freshly grated parmesan and cracked black pepper for a side dish that goes with everything
- Low Carb Lunch Bowl — top cold spaghetti squash noodles with pesto grilled chicken cherry tomatoes and parmesan for a fast high-protein low carb lunch
What to serve with Spaghetti Squash
- Make Spaghetti – Make Homemade Spaghetti Sauce for the ultimate spaghetti dinner.
- Green Vegetables – Steam some Broccoli to serve with your spaghetti sauce and squash.
- Garlic Bread – Add in some garlic bread for the best spaghetti dinner.
How to Store Spaghetti Squash
Depending on the size of squash we get, we seem to have leftovers. It is surprising how much spaghetti squash we get from a small squash. Place your leftovers in an airtight for up to 4 days in the refrigerator.
Spaghetti squash is great leftovers. My husband and I will place them in individual containers for a great lunch the next day.
Can you freeze cooked Spaghetti Squash?
Yes, since the spaghetti squash does make a lot, then we do freeze some for later use. We place in a freezer safe container or zip lock bag. To prevent freezer burn, make sure you get all the air out of the bag.
The squash will last about 3 months in the freezer. Once we are ready to serve it again, simply place in the refrigerator overnight and let it thaw. Then you can reheat in the microwave on a microwave safe dish.
Frequently Asked Questions
About 35-45 minutes for a medium (3-4 pound) squash cut in half. Larger squash can take up to an hour.
Yes. Roast, shred, and cool it completely, then refrigerate for up to 4 days. Reheat in the microwave for 60-90 seconds or in a 350°F oven for about 10 minutes.
Always roast cut side down. This allows the cut surface to caramelize against the hot pan and prevents moisture from pooling inside the squash which would make the noodles watery.
Poke it several times with a knife, microwave it for 3-5 minutes to soften the skin, trim off both ends, then stand it up and cut straight down the middle.
The skin is very tough even after roasting, so most people don’t eat it. It does make a great bowl for spaghetti squash boats.
More Easy Roasted Vegetables
Roasted Spaghetti Squash Recipe
Ingredients
- 1 Spaghetti Squash
- 1 tsp Extra Virgin Olive Oil
- ½ tsp Salt
- ½ tsp Pepper
See how we calculate recipe costs.
Instructions
- Preheat the oven to 400 degrees F and line a large baking sheet with parchment paper or foil for easy clean up.
- Then cut the spaghetti squash in half lengthwise.
- Use a large spoon to scoop out the seeds and throw them away.
- Then drizzle the inside of each of the halves of the spaghetti squash with the olive oil and season with the salt and pepper.
- Place them cut side down on the baking sheet.Â
- Bake for 35-45 minutes, until the flesh is tender enough to shred but still holds some firmness — a fork should pierce it without much resistance, but you don't need to cook it until completely soft. For firmer, more pasta-like strands, check at the 35-minute mark; for a softer texture, let it go closer to 45-60 minutes.
- Once the squash is done, use a fork to “shred” the inside of the squash so it looks like spaghetti.
- Serve warm and then enjoy!
We love serving this spaghetti squash for our family. The recipe is super easy to make and tastes great!
I love finding recipes that are both budget-friendly and delicious. This one checks every box!
This recipe was simple but packed with flavor!
My family loved this!