Roasted Spaghetti Squash is so simple and makes a delicious base to so many healthy meals! Use it as a low carb pasta substitute or bake it into a casserole – it’s delicious no matter how you use it.
Originally posted September 17, 2010. Updated March 22, 2021.
Spaghetti squash is probably the most used vegetable in my house. I roast at least one a week because it makes such a good base for quick, healthy meals.
Just yesterday I prepped several servings of my Spaghetti Squash Pad Thai to have on hand this week – we love it!
Spaghetti squash is really simple to roast and you’re going to love how versatile it is!
Ingredients
- Spaghetti squash – I usually do half a spaghetti squash per person so if you are serving more than 2 people, double or even triple this recipe
- Olive oil
- Salt
- Black pepper
Instructions
- Preheat oven to 375F
- Slice spaghetti squash in half and scrape out seeds
- Place in rimmed baking dih, fresh side up
- Drizzle with olive oil and sprinkle with salt and pepper
- Bake for 40 – 45 minutes, until you can easily slide a knife into the squash
- Let cool until you can handle it
- Run a fork across the squash to separate the “spaghetti” strands
- Scoop strands out and serve as desired
How Long Is Spaghetti Squash Good For
Cooked spaghetti squash is good for up to 5 days in the refrigerator. Make sure to store it in an airtight container (these glass containers with lids are my favorite!) to keep it as fresh as possible.
To reheat, I usually add the spaghetti squash to whatever sauce I’m serving it with so it absorbs some of the flavor. You can also just saute it or microwave it.
Can You Freeze Spaghetti Squash
You can definitely freeze cooked spaghetti squash!
Once the squash is cooked, remove all the “spaghetti” strands and let them cool completely. Once cool, you can transfer them to a freezer safe container.
I love using a freezer ziploc bag (or us a reusable plastic bag!) for spaghetti squash but you have to make sure to squeeze out as much air as possible so they don’t get freezer burnt.
It will be fine in the freezer for up to 6 months.
What To Make With Spaghetti Squash
- Enchilada Stuffed Spaghetti Squash
- Thai Peanut Spaghetti Squash with Chicken
- Spaghetti Squash Breakfast Bake
Make sure you subscribe to my email list to get all my new recipes delivered right to your inbox!
You can also follow me on Instagram, Facebook, or Pinterest for even more!
Roasted Spaghetti Squash
Ingredients
- 1 spaghetti squash
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 375.
- Slice spaghetti squash into halves and scrape out seeds. Place in a baking dish, flesh side up, and drizzle with the olive oil. Sprinkle salt and pepper over top.
- Bake for 40-45 minutes, until you can slide a knife easily into the squash. Let cool until you can handle it; run a fork across the squash to separate all of the strands.
- Scoop strands out and serve with a sauce or bake them into something delicious.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
Nutrition Information:
Yield:
2Serving Size:
1Amount Per Serving: Calories: 150Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 615mgCarbohydrates: 31gFiber: 7gSugar: 12gProtein: 3g
Allyson Zea says
Spaghetti squash is one of my favorite vegetables, and I love how easy it is to roast!
Cathy says
This turned out absolutely perfect!
Catalina says
I would like to make this for my family! Pasta is always a hit in my house!
Toni says
I really love how mine turned out! Thanks for the recipe! This is perfect!
Erin+|+Dinners,Dishes+and+Dessert says
This Roasted Spaghetti Squash is couldn’t look any more perfect!
Dorothy Reinhold says
So many tasty ways to use the roasted spaghetti squash! This will be perfect for meal prep this week.
Jo says
Turns out great! This is going to be my new favorite pasta substitute, Thanks for the idea!
aj says
saw an episode of Diners Driveins and Dives ,where they boiled the squash ,took out the spaghetti goodness,did a quick saute with some garlic, onions ,tomato sauce .scooped it back into the empty squash shells ,topped with cheese and rebaked until golden brown,trying it tonight
Laney says
I made this tonight and it turned out great! I roasted it flesh side down and it turned out very tender. Thanks for the inspiration to try something new!
Katie says
i love spaghetti squash. my favorite recipe was an accident: spaghetti squash topped with ground turkey and a simple canned puttanesca. the heartiness of the sauce makes the spaghetti squash’s texture a little less evident!
marla {family fresh cooking} says
Love spaghetti squash – but yes cutting it in half is super scary!
carey says
I absolutely love spaghetti squash, and was so excited to find it at our farmers’ market last week. My favorite way to prepare it is with homemade alfredo, so I’m sure the gratin will be delicious. I recommend adding shrimp as well. Spaghetti squash + shrimp + cream sauce = divine!
.-= carey´s last blog ..Spaghetti Squash with Homemade Alfredo =-.
nicole says
spaghetti squash is one of my favorite things ever. We end up eating that more than regular pasta when it is in season.
but man it is hard to cut! I can’t do it myself either.
.-= nicole´s last blog ..330am =-.
megan @ whatmegansmaking says
I haven’t been brave enough yet to try spaghetti squash. It ingrigues me, but I”m not a huge squash fan. Yours looks really good though
.-= megan @ whatmegansmaking´s last blog ..Orecchiette with Mini Chicken Meatballs =-.
Rachèle says
I’ve also been meaning to try spaghetti squash. There is one on my kitchen counter as we speak. :)
Love the blog so far, I’ve just added it to my RSS feed!
Oh… and congrats on the Foodbuzz Top 9!
Julia says
I love spaghetti squash, but the first time it threw me off too. So many people told me it totally tastes like spaghetti. Ya, no it doesn’t! Still good, just not the same. And holy cow cutting them open is the hardest part!
.-= Julia´s last blog ..20 weeks down- 20 weeks to go =-.
Barbara says
When you roast the squash do it skin side up and it will be more tender. You can also boil it or roast it whole. Just be careful when you cut the whole one because the inside is really hot and will steam you and burn.
amanda says
Thanks for the tip! I didn’t realize you could do it whole! I’ll definitely do that next time – I’m just not strong enough to cut them raw!