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A roasted spaghetti squash half on a baking sheet being scraped with a fork.
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How to Cook Spaghetti Squash

Learn how to roast spaghetti squash to use in a low-carb entrée or as an easy vegetable side dish. Ready in just 45 minutes.
Prep Time5 minutes
Cook Time45 minutes
Total Time50 minutes
Course: Entree or Side Dish
Cuisine: American/Mediterranean
Diet: Gluten Free, Low Calorie, Low Lactose, Vegan, Vegetarian
Servings: 4
Author: Kelly Vaughan

Ingredients

Instructions

  • Get ready. Preheat the oven to 425℉.
  • Wash and prep the squash. Thoroughly wash the skin of the squash and pat dry. Use a very sharp chef’s knife to carefully slice the squash in half lengthwise. Use a large spoon to scoop out the seeds and discard.
  • Season the squash. Season the cut halves of the squash with olive oil, salt, and pepper.
  • Bake the squash. Place the squash cut side down on a baking sheet. Bake for about 45 minutes until tender.
  • Scoop and serve. Using a sturdy spatula, flip the squash halves over on the sheet pan. Use a fork to scrape the inside of the squash to create noodle-like strands. Serve warm.

Notes

  • Shop this recipe: Visit our shop to browse quality Mediterranean ingredients, including the olive oil used in this recipe.
  • How long to cook spaghetti squash? Depending on the size of your squash, it shouldn’t take more than 40 to 50 minutes to cook it through. If you overcook the squash, the noodles will lose their bite and become mushy, which will make it harder to serve.
  • How to Store and Reheat Spaghetti Squash: Cooked spaghetti squash keeps well and it’s fine to meal prep it a few days ahead of time. To store it, allow it to cool completely, then transfer it to an airtight container and refrigerate it for up to 5 days. To freeze it, spread the cooled squash on a baking sheet lined with parchment or a silicone baking mat to freeze in a single layer, then transfer to freezer bags or containers for up to 3 months. To reheat, gently warm it in a skillet with a drizzle of olive oil or a splash of water to keep it from drying out, or microwave in short bursts, stirring occasionally.

Nutrition

Calories: 81.5kcal | Carbohydrates: 11.3g | Protein: 1.1g | Fat: 4.4g | Saturated Fat: 0.7g | Polyunsaturated Fat: 0.8g | Monounsaturated Fat: 2.6g | Sodium: 608.9mg | Potassium: 177.4mg | Fiber: 2.5g | Sugar: 4.4g | Vitamin A: 194.6IU | Vitamin C: 3.4mg | Calcium: 38.5mg | Iron: 0.6mg

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