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Roasted spaghetti squash on a baking sheet.

Roasted Spaghetti Squash (Vegan, Gluten-Free)

5 from 1 vote
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Prep Time: 5 minutes
Cook Time: 45 minutes
Total Time: 50 minutes
Servings: 2
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.
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Equipment

  • Baking Sheet
  • Parchment Paper
  • Chef's Knife

Ingredients

  • 1 medium spaghetti squash
  • 1 teaspoon olive oil
  • 1/4 teaspoon salt and pepper

Instructions

  • To start, preheat your oven to 375 F.
  • Cut the squash in half lengthwise. 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.
    A raw spaghetti squash, with the seeds being removed by an ice cream scooper.
  • Brush the halves with a little olive oil, around 1/2 teaspoon per half. Season with salt and pepper.
    A spaghetti squash, cut in half, being prepared for roasting.
  • On a baking sheet lined with parchment paper, place the squash halves, cut side down.
    A baking sheet covered in parchment paper, with a squash cut in half face down.
  • 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.
    A roasted spaghetti squash with a fork scraping the flesh
  • 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. Add marinara, pesto, or a sauce of your choice. Store in an airtight container in the fridge for 2-3 days.

Notes

Finding the perfect spaghetti squash:
  • 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 has 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.
 
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Nutrition

Serving: 0.5spaghetti squash | Calories: 36kcal | Carbohydrates: 3.5g | Protein: 0.3g | Fat: 2.5g | Sodium: 299.3mg | Sugar: 1.4g
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