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by Diane
Buy our air fryer e-cookbooks today Learn how to bake spaghettisquash!This amazing vegetable is one of the most unique squashes to cook and eat. When roasted in the oven, the flesh of the spaghetti squash softens up to become long strands, similar to spaghetti or thin noodles.
How to Roast Spaghetti Squash
It’s one of the vegetables that is not only healthy, but it’s the perfect low carb and low fat substitute for pasta or noodles. Preparation for the squash has many options, including boiling, steaming and cooked in the microwave. But when the squash is roastedin the oven has a wonderful nutty flavor that can’t be beat.
Easy Baked Spaghetti Squash in the Oven
So if you have the time, make this recipe for oven roast or baked spaghetti squash and it will quickly become one of your favorite squashes to cook. Spaghetti squash can be cooked as a side dish or even as an entree in many ways. Treat it as a salad and toss in some vinaigrette or dressing. You can even cook up the spaghetti squash (once it’s cooked already) with some sausage, chicken, turkey or other vegetables.Baked spaghetti squash recipes are endless so have fun and enjoy! We can’t get enough of it and because it’s healthier, we don’t feel as guilty when we eat double portions!
Watch the video on how to bake spaghetti squash:
Here’s great and healthy–> SPAGHETTI SQUASH RECIPES.
slice spaghetti squash in half and remove seeds
slice spaghetti squash in half and remove seeds
lightly oil baking pan & bake squash cut-side down down
enjoy tender, healthy and low carb spaghetti squash!
This post was originally published in 2013. It was re-published in 2017 with a new video.
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Spiralizer Ultimate 7 Strongest-and-Heaviest Duty Vegetable Slicer – Another solid spiralizer complete with 7 different blades.
How To Bake (Roast) Spaghetti Squash In Oven
Yield: 4 Servings
Prep Time: 15 minutes mins
Cook Time: 45 minutes mins
Total Time: 1 hour hr
See post for additional recipe details. Here is also a tutorial on cooking Spaghetti Squash in the Microwave.
5 from 13 votes
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Ingredients
- 1 Spaghetti Squash (@3lbs or 1365g)
- 1 Tablespoon (15 ml) Olive Oil
- Salt , to taste
- fresh Cracked Black Pepper , to taste
- grated cheese (optional)
- pasta sauce (optional)
Instructions
Preheat Oven to 375°F. Oil a sheet pan with olive oil.
Carefully cut spaghetti squash in half lengthwise. Scoop out the seeds and connecting strands, then place cut side down on the prepared sheet pan.
Bake for 45 minutes, or until the squash flesh becomes tender and separates easily into strands with a fork. Finish by gently loosening and removing the "spaghetti strands" from the shells.
Serve spaghetti squash warm or with cheese and your favorite pasta sauce. Season with salt and pepper to personal taste.
Video
Nutrition Information per Serving
Calories: 136kcal, Carbohydrates: 23g, Protein: 2g, Fat: 5g, Sodium: 57mg, Potassium: 367mg, Fiber: 5g, Sugar: 9g, Vitamin A: 410IU, Vitamin C: 7.2mg, Calcium: 78mg, Iron: 1.1mg
Course: Main Course, Side Dish
Cuisine: American, Oven, Vegetarian
Calories: 136
More easy spaghetti squash recipes:
- Spaghetti squash with sausage
- Baked spaghetti squash with tomatoes and parmesan
- Garlic parmesan spaghetti squash
- Coconut curry spaghetti squash
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posted in: 300+ Easy Meals, Gluten Free, Healthy, Kids Menu, Low Carb | Keto, Paleo, Salads, Vegan, Vegetables, Vegetarian 14 comments
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Kathleen Quinlan — Reply
My Squash always comes out too watery, it makes the spaghetti sauce taste watered down…What am I doing wrong?
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Pamela — Reply
I have found if I leave the spaghetti squash cut side up at 400 degrees for 50 minutes, it is perfect and not watery. I do not put water in the pan either. Just oil on both sides of the squash with a little salt and pepper, garlic too if you like.
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Barbara — Reply
Cross your fingers I am trying it now I am not Betty Crocker I,thank you for I hope if I did rt ,it will be grreat?
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JoAnn Klopack — Reply
Once the inside of the squash has been eaten, can you eat the shells as well, or do you discard them?
thanks.-
Best Recipe Box — Reply
Hi JoAnn,
The shells will be pretty tough and are usually discarded.
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Suzanne B Nordstrom — Reply
I usually bake mine whole like a potato greasing the outside with coconut oil. Mmmmmm! -
Kali — Reply
I just recently discovered this after starting my diet. It’s so delicious that you won’t even miss regular spaghetti!-
Best Recipe Box — Reply
Yeah, it’s incredible how good the squash is and no need to turn back to regular spaghetti!
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LovingLifeNana — Reply
Great Recipe! I save the skin or anything I am going to cook and use them when I get enough to make a good stock for homemade soup. I keep them in a bag in the freezer until I get enough to fill my big pot. After it is cooled I usually get about 4- 2 cup stocks that I freeze until I need them. Can also use the stock for gravy any time. -
Tanga — Reply
I have read that the squash you dont eat put in a colander over a bowl overnight to let the juices drain. Then you can freeze in ziplock bag in portion size till later..
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Alisha Ross — Reply
This sounds delicious! I have made potato focaccia, but never one with squash. Yum, look at it’s beautiful colour. -
Jenn — Reply
I love Spaghetti Squash and your recipe is wonderful! Thank you! My sons, (16,15) are JV Football players and they eat so healthy and got me to do the same. -
Rose Martine — Reply
YUM! I made this last night and it’s fantastic! Thank you! -
Dana — Reply
Excellent instructions I followed everything to the T and mine was cooked to my preference in 55 minutes. It was a large spaghetti squash.
