Roasted Spaghetti Squash (Vegan, Gluten-Free)

This recipe for Roasted Spaghetti Squash is SO incredibly easy to make. It’s a nutritious substitute for pasta, and extremely versatile. Pair it with many sauces and veggies for a full meal.

Spaghetti squash is a very interesting fruit. Once you cut into it, it appears just like any other squash, but after you cook it, you’ll see why it’s so unique.

Once cooked, the flesh of squash can be pulled into “strands”, similar to thin spaghetti noodles. Because of this, you’ll often see it served as a replacement to pasta noodles. And the seeds can also be roasted, just as you would with pumpkin seeds.

Why we love roasting spaghetti squash:

• It’s so easy! This recipe is pretty straightforward. The hardest part will be cutting the squash (make sure you have a good knife!). From there, it’s a very simple process.
• It’s extremely versatile: You can use this spaghetti squash in a variety of ways. Try it with this Spaghetti Squash Alfredo with Portobello Mushrooms, or top it with a variety of sauces, like Roasted Butternut Squash Sauce (mixing 2 squashes together- why not?!) or this Creamy Cauliflower Pasta Sauce. Or you can use in the place of pasta in this Avocado Pasta with Herbs, or alongside this Air Fryer Eggplant with marinara sauce. So many options!

Ingredients Notes:

• Finding the perfect spaghetti squash is usually not difficult. Look for one that is firm, and doesn’t have any cracks or soft spots. Also, avoid any that don’t have a stem or have a really shiny rind, as it may have been picked too soon.
• You’ll most likely be able to find these year round, but the peak season is early fall through winter.
• When cutting the squash, it’s important to have a large, sharp chef’s knife.

Step-by-step recipe instructions:

1. Carefully, cut the squash in half lengthwise.

2. Using an ice cream scooper or spoon, scoop out the inside of the squash, seeds and all. Set the seeds aside to roast those separately, if you wish. They taste similar to pumpkin seeds.

3. Brush the halves with a little olive oil, around 1/2 teaspoon per half. Season with salt and pepper.

4. On a baking sheet lined with parchment paper, place the squash halves, cut side down.

5. Bake for about 45 minutes, and remove from oven. Flip the squash halves cut side up again; they should be browned and steaming hot. Poke with a fork a bit to make sure they are fully cooked. The flesh should be stringy and soft.

If the squash is not quite soft, put back in the oven for another 5-10 minutes.

If it’s cooked and ready, start scraping the squash flesh with a fork, over and over. Continue with each half until all of the squash is in spaghetti-like strands. You can season the squash and eat it directly out of the skin if you wish, or transfer it to a bowl.

Recipes that work well with Spaghetti squash:

• Try it with this Spaghetti Squash Alfredo with Portobello Mushrooms (with a cashew-based sauce).
• Mix in with this Roasted Butternut Squash Sauce.
• Replace with the pasta in this Avocado Pasta with Herbs.
• Top with this Creamy Cauliflower Pasta Sauce.
• Serve this Air Fryer Eggplant on a bed of spaghetti squash and marinara. Add some Almond Ricotta for an even better experience.
• Replace the pasta in this Roasted Beet Pasta.
• Add a scoop of this Slow Cooker Soy Chorizo Chili on top of a bed of roasted spaghetti sauce.

You can also top it with chili, beans, stews, and all types of different sauces, pestos, etc.  So many options!

If you try this Roasted Spaghetti Squash, please let us know! Leave a comment, rate it, and tag your photo with #veggie__chick on Instagram. We love to see our recipes being made in YOUR kitchen!

Update Notes: This post was originally published in 2015, but was republished in June of 2020 with new photos, tips and more information.