Roasted Spaghetti Squash

Learn how to roast spaghetti squash in the oven using simple ingredients!. We season spaghetti squash with olive oil, salt, pepper, and brown sugar for maximum flavors, then bake it in the oven until it is tender and the strands comes apart easily with a fork.

These stringy strands form the flesh of the squash resemble spaghetti noodles, but are much healthier and lower in carbs. They also make a delicious and light side to compliment your favorite main dishes.

Baked Spaghetti Squash

Spaghetti squash is a type of winter squash that when it is cooked, its flesh can be pulled away easily with a fork into long, thin spaghetti-like strands.

It is low in carbohydrate and fat, rich in nutrients such as Vitamin A and C, making it a healthy substitute for higher carb sides such as pasta or potatoes.

One of my favorite ways to enjoy spaghetti squash is slicing it in half lengthwise and roasting it in the oven, just like how I roast all kinds of squash, such as Roasted Butternut Squash.

I’ve tried different methods to cook spaghetti squash and found that roasted spaghetti squash always yield the best tasting and best textured spaghetti squash noodles.

We’ve been roasting spaghetti squash fairly regularly for meals and I really do not see myself getting tired of it anytime soon. Writing this makes me crave for some right now actually!

Pros of this roasted spaghetti squashes (aka why I love it):

• It is HEALTHY. It is more vitamin packed and lower in carbohydrates compared to regular pasta.
• Makes me want to eat vegetables more – because it is flavorful and not boring.
• It makes me full and fills me up.
• The brown sugar we added is MAGIC to this recipe. MAGIC I tell you. The added sweetness will soak into the insides of the squash and takes its flavor to the next level.

Quick note: when it comes to roasting spaghetti squash, it does take a bit longer to fully break down the fibers of a spaghetti squash (~40-50 minutes in the oven) and making it tender. However, it’s all passive time. So as long as you plan for it, it’s actually pretty straight forward.

How to Bake Spaghetti Squash in the Oven

Here are step by step instructions on how to cut, season and roast spaghetti squash.

How to Cut Spaghetti Squash

You’ll want to use a sharp knife to cut your spaghetti squash to avoid slippage. It is much safer to use a sharp knife than a dull knife because the squash surface is hard.

First, cut off the the top and bottom of the squash so you can stand it up on a flat surface The stable surface makes it easier and safer to slice it in half

Sit the squash upright on the end where you just cut-off (see picture below), and slice it in half lengthwise with a sharp knife.

Then remove the seeds. Spaghetti squash has a lot of seeds in the core of it. Just like how you would remove the seed of a cantaloupe or pumpkin, dig the seeds out.

And now let’s roast the spaghetti squash!

Season and Bake

Let’s be honest. Spaghetti squash by itself is bland. But when it is seasoned well, it can soak up incredible flavors and be very tasty. Flavoring a fairly tasteless vegetable (in this case, our beloved spaghetti squash) is just as important as how to cook it.

We will be drizzling spaghetti squash with olive oil, and sprinkling with just three simple spices – salt, pepper and brown sugar.

I love the slight sweetness that brown sugar brings to this roasted spaghetti squash recipe. It compliments the natural sweetness spaghetti squash has to offer.

We are pretty generous with the amount of seasoning used, After baking, spices will pool up inside the spaghetti squash along with the olive oil and juices from the squash. The lovely flavors will be soaked up by the spaghetti strands once we fluff up the squash and mix everything together.

Bake squash for 40-50 minutes. Timing will vary depending on the size of the squash. The larger the squash, the more time it is going to take.

You know that you squash is ready when you can sink a fork or the tongs of a fork into the flesh of the squash easily and the spaghetti squash will come out looking like strands of spaghetti noodles.

And just like that, your roasted spaghetti squash is ready to be served!

Pretty straight-forward right?

I hope you enjoy this roasted spaghetti squash recipe as much as I have!

It took me a few tries to really bring the right amount of flavor to this dish, making it actually yummy and delicious when standing alone.

Please let me know what you think when you try it! 🙂

Ways to Eat Roasted Spaghetti Squash

• By itself: I love eating my roasted spaghetti squash as is, straight from the half shells, using each half shell like a bowl! With the generous amount of seasonings in this recipe, your roasted spaghetti squash will be well season and actually flavorful to be enjoyed after mixing it all up.
• Add additional seasonings: If you want even more flavor in your spaghetti squash, add more black pepper, salt and/or brown sugar to it after cooking. You can also add other herbs and spices to it such as oregano, Italian seasoning, garlic powder etc.
• Top with pasta sauces: spaghetti squash strands can be enjoyed as a low carb pasta alternative, topped with Alfredo sauce sauce, garlic-infused olive oil, tomato basil sauce or cheesy béchamel sauce. Feel free to add protein such as cooked chicken slices, meatballs, smoked sausage as well.
• Add Cheese: You really can’t go wrong topping spaghetti squash strands with melted cheese and serving it as a side. I also love broiling it in the oven for a few minutes to brown the tops of the cheese before serving.

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More Delicious Sides

• Air Fryer Zucchini
• Carrot Ribbon Salad
• Roasted Broccolini
• Cranberry Relish
• Roasted Brussels Sprouts with Bacon