Go Back
–+ servings
Print
Top view of 3 cooked spaghetti squash halves in a white casserole dish on a grey background

Roasted Spaghetti Squash

How to cook Roasted Spaghetti Squash in the Oven. Our favorite healthy low carb side dish with tips and tricks on for the best way cut spaghetti squash for long thin strands. Gluten-free, grain-free, Whole30, vegan, keto and paleo-friendly.

Course Side Dish
Cuisine American
Keyword easy side dish recipe, how to cook spaghetti squash, low carb spaghetti, roasted spaghetti squash, spaghetti squash
Prep Time 5 minutes
Cook Time 1 hour
Servings 4 servings
Calories 75 kcal
Author Kelly

Ingredients

  • 1 large spaghetti squash
  • avocado oil OR olive oil
  • sea salt and pepper

Instructions

Whole:

  1. Use a small knife to poke several holes all around the spaghetti squash.
    Two whole spaghetti squash on a gray background
  2. Preheat oven to 400°F. Place whole squash on a rimmed baking sheet and bake for 1 hour (flipping half way through). Allow the squash cool before cutting it open. Scoop out seeds and use a fork to shred into long spaghetti noodles.

Cut lengthwise or horizontally into rings:

  1. Slice your spaghetti squash in half, lengthwise or horizontally into rings. Scoop out the seeds and drizzle with avocado oil or olive oil, salt and pepper.

    A spoon scooping seeds out of two raw spaghetti squash halves on a wooden cutting board
  2. Preheat your oven to 400°F.
    Top view of raw cut spaghetti squash rings on a cutting board
  3. Place the squash cut side down on a rimmed baking sheet and bake for about 45 minutes.
  4. Remove from the oven and let cool for about 15 minutes and then use a fork to shred into long spaghetti noodles”.
    Top view of 3 cooked spaghetti squash halves in a white casserole dish on a grey background

Recipe Video

Recipe Notes

Read the post on how to cook spaghetti squash in the air fryer, Instant Pot and microwave.

Nutrition Facts
Roasted Spaghetti Squash
Amount Per Serving (1 serving)
Calories 75 Calories from Fat 9
% Daily Value*
Fat 1g2%
Carbohydrates 17g6%
Fiber 4g16%
Sugar 7g8%
Protein 2g4%
* Nutrition facts are provided as a courtesy using the WPRM recipe calculator. It is best to make your own calculations to ensure accuracy. We expressly disclaim any and all liability of any kind with respect to any act or omission wholly or in part in reliance on anything contained in this website. Percent Daily Values are based on a 2000 calorie diet.