Roasted Spaghetti Squash [Video]

Catalina Castravet
By Catalina Castravet

Roasted Spaghetti Squash is an easy vegan and healthy meal that takes a little less than an hour to be ready. Roast this delicious vegetable and have the perfect healthy and versatile side dish or use in the main course meal. Watch step by step recipe video below.

Squash is enjoyable in so many different dishes, some other dishes that I made with squash are Brown Sugar Spaghetti Squash, Butternut Squash Trifle and Squash Stuffed Pinwheels. We like eating and making this incredibly easy and delicious vegetarian dish.

Roasted Spaghetti Squash

Easy Roasted Spaghetti Squash

Roasted Spaghetti Squash is just what I look forward to eating when I am watching my calories or just prefer something on the lighter side. This tasty veggie is also a great alternative to normal noodles. Similarly, this is a great gluten free option and it tastes pretty much better than regular noodles, minus the flour.

I also love the simplicity of the spaghetti squash. All you need is a little olive oil and a dash of salt and pepper and everything will taste fantastic. Not only is this veggie great for eating, but it’s also great for storing too. Put it in the freezer and it will be good as new when you take it out and re-roast it in the oven.

While pretty easy to make, the only utensils you need to complete it is a knife, fork and a baking sheet. Use a fork to add texture and make it look like actual noodles! After you try this recipe, you won’t even want to go back to eating “normal” noodles.

Do you roast spaghetti squash up or down?

It has become more apparent that it is better to roast the spaghetti squash with the cut side down. In order to do so, take the squash and cut it in half and remove the seeds. After you brush it generously with olive oil, salt, and pepper, place it cut sides down and roast until the squash is tender.

Placing it cut side down, it will help caramelize the edges and make them extra delicious.

Roasted Spaghetti Squash with Olive Oil, Salt and Pepper

What is the best way to cook spaghetti squash?

Personally, we think the best way is to cook it in the oven. It tastes delicious and is nicely roasted, the caramelized edges are especially delicious. Also, it comes out with better consistency in the oven rather than in the microwave.

However, you can cook it in many different ways. Check other cooking methods below:

Microwave Method: 

This is a quicker method if you are in a hurry it is definitely worth trying it.

  1. First, wash and dry the outside of the squash. As always, cut it in half and scoop out the seeds.
  2. Now, prick the outside with a fork, 8 to 10 times per side. Place the squash cut side down on a microwave-safe plate and cover it with a wet towel.
  3. Next, place in the microwave for 6-8 minutes on high, depends on how large the squash is. Then turn and cook an additional 6 minutes, test it with a fork if its tender enough. If needed, microwave it for a few more minutes.
  4. Remove from the microwave and let it cool about 10 minutes as it will be very hot.

Slow Cooker Method:

  1. Start by washing and drying the outside of the squash. As always, cut it in half and scoop out the seeds.
  2. Next, prick the outside with a fork, 8 to 10 times per side.
  3. Pour 1/2 cup water into an 8qt slow cooker, place the squash skin side down (cut side up) and cook on Low 4 to 6 hours.
  4. Remove it from the slow cooker when ready, it should be tender when you pierce it with a fork.
  5. Let it cool for 15 minutes before serving.

Pressure Cooker Method:

  1. Slice the spaghetti squash in half lengthwise and scoop out the seeds. To make this easier, use a cookie scoop or an ice cream scoop.
  2. Next, place a trivet onto the bottom of the Instant Pot or any other electric pressure cooker. Add a cup of water and arrange the squash halves on top of the trivet.
  3. Secure the lid and point the valve to the sealed position.
  4. Pressure cook on high pressure for 7 minutes (for a 2.5-3lbs squash), followed by a Quick Release.
  5. Next, remove the lid, and use a fork to check if its tender enough. If needed, cook for another 2-3 more minutes.
  6. Once done, transfer the spaghetti squash to a plate and use a fork to fluff it up and shred the flesh into “spaghetti”.

Oven roasted method:

  1. Make sure the oven is preheated to 400 degrees.
  2. Cut the Spaghetti squash in half and take the seeds out.
  3. Next, rub some olive oil, salt, and pepper onto the inside of it.
  4. Place the cut side down on a lightly greased baking sheet.
  5. Roast the squash until you can easily shred the flesh and tender when poked with a fork.

How long do you cook spaghetti squash at 400?

Usually, you roast it in the oven for about 35 to 40 minutes. Though, it depends on the size of the squash, as it can take longer for a larger one. In order to know if it is cooked all the way through or not take a knife or fork and poke it into the squash. If it can go through easily then it is ready to come out of the oven.

Vegan Roasted Spaghetti Squash Recipe

Is spaghetti squash keto?

Roasted Spaghetti Squash is not keto because it contains a higher amount of carbs. If you would like to eat spaghetti squash on keto make sure to be conscious of the portion that you are taking in and what ingredients you are putting in it.

Can you freeze roasted spaghetti squash?

Absolutely! Spaghetti squash is very easy to freeze. Simply put it in a Ziploc bag and place it in the freezer until you would like to take it out and eat it again.

Watch Recipe Video:

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5 from 1 reviews
Roasted Spaghetti Squash
Author: Catalina Castravet Serves: 4 servings
Prep time: 10 minutes Cook time: 50 minutes Total time: 1 hr

Ingredients

  • 1  spaghetti squash  (2-3 pounds, halved lengthwise and seeded)
  • 3 tablespoons  extra-virgin olive oil 
  •  Coarse salt and freshly ground pepper 

Instructions

  1. Preheat oven to 420 degrees F.
  2. Wash the squash well, dry it and slice it lengthwise.
  3. Scoop the seeds.
  4. Drizzle each squash half with olive oil. Rub it on the inside (the flesh) and on the outside. Use one tablespoon of olive oil per halve.

  5. Season the flesh with salt and pepper.
  6. Arrange it cut side down on a parchment-lined rimmed baking sheet.
  7. Roast in the preheated oven until squash is tender when pierced with a knife or fork, about 45 minutes, to one hour, depending on the size of it.
  8. Remove from oven when done, and let it cool onto the baking sheet for about 10-15 minutes, until able to handle.
  9. Turn it cut side up and using a fork, gently scrape to remove flesh in long strands. Transfer "spaghetti" to a bowl, drizzle with the remaining one tablespoon of olive oil and if desired sprinkle with salt, black pepper, and a squeeze of lemon juice.

  10. Garnish with chopped parsley if desired and pepper flakes for a touch of heat.
Calories: 167 Carbohydrates: 16 Protein: 1 Fat: 11 Saturated Fat: 1 Cholesterol: 0 Sodium: 41 Potassium: 260 Fiber: 3 Sugar: 6 Vitamin A: 290 Vitamin C: 5 Calcium: 56 Iron: 0.8
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Healthy Roasted Spaghetti Squash Recipe

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Comments

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Stacie

I love spaghetti squash! It's one of my favorite types of squash. It has a wonderful flavor. You have to do it right, though. Thanks for this recipe.

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Marcie W.

Delicious! We really enjoy roasted spaghetti squash and often use it as a pasta substitute. The texture is so close and the added nutrients put traditional pasta to shame!

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I use it instead of pasta too and it's so good!

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Liz Mays

I'm going to have to try this out. It'll work great as a healthy side or a comfy dish on a cold day.

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Its such a healthy side dish!

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Melissa Chapman

This sounds so good and there are so many ways to prepare the squash. I will look for this at the supermarket to make it soon.

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You will love it, its such an easy recipe!

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robin rue

This sounds like a great side. I have been SO into squash lately, so it;s perfect.

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Me too! So healthy and tasty!

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Amy

Yum!!! I need to pick some of this up for dinner! I love how sweet, nutty, and delicious this stuff is!

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Jeanette

I LOVE spaghetti Squash! It is so versatile! I make lasagna and spaghetti all the time! This looks SO good!

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How do you use it in lasagna? I make a great Zucchini Lasagna!

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Brianne Tursi Manz

Spaghetti squash is one of my favorites! This recipe looks like a winner! I'll have to make this!

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Its such an easy dinner option!

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Kathy

This looks so good! I love spaghetti squash! I have never actually made it myself before though. I'm so going to try this recipe soon! Yum!

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You should also try my brown sugar version, look it up on the blog.

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keikilani

Spaghetti squash is such a great substitute for pasta. It's been too long since I have made it. Your recipe sounds so good.

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Toni

I seriously need to give it a try! Looks so delish!

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You will love it!

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Krista

This is the most perfect recipe ever! Spaghetti squash is so delicious and I make it weekly! I love to have it roasted it brings out so much flavor and it's so simple to make!

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I love the caramelized edges, they are my favorite!

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Kerrie Mendoza

Spaghetti squash is a favorite in our home. I will have to try your roasted spaghetti squash recipe for my family as it looks delicious.

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You will love it! Its very simple and yummy!

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kristin lesney

Squash is great and healthy. Great idea to use a bigger squash.

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yes!! Healthy and yummy!

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Angela Ricardo Bethea

I really like the taste of squash but I never tried spaghetti squash before. It looks interesting tho. I might try this one soon.

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You will like it! And so many toppings you can choose from!

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Claudia Krusch

I love squash but never roasted it! Can't wait to try it this week! 

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You will love it!

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Rachel

I do like spaghetti squash with sauce on it. I don't know that I have ever roasted it.

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Yes, we love serving it with some marinara or pesto!

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Ruth I

I love spaghetti but honestly haven't tried this healthier version. It looks so good, I'd love to taste it!

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You will love it!

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Sarah

This looks devious. I might have to add this to our meal plan next week, we are trying to eat healthier. 

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Its healthy and so good!

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Krystel | Travel on a Budget

I've never thought of making this before but it does look good. Thanks for the tips!

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So easy and delicious!

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