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!
- 1 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
- 1 tsp olive oil
- ½ tsp salt
- ¼ tsp black pepper
- 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
- Spaghetti Squash Bolognese (pictured above)
- Enchilada Stuffed Spaghetti Squash
- Thai Peanut Spaghetti Squash with Chicken
- Spaghetti Squash Breakfast Bake
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- 1 spaghetti squash
- 1 teaspoon olive oil
- ½ teaspoon salt
- ¼ teaspoon black pepper
- 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.
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Nutrition Information:Yield: 2 Serving Size: 1
Amount Per Serving: Calories: 150Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 0mgSodium: 615mgCarbohydrates: 31gFiber: 7gSugar: 12gProtein: 3g