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Vegan Roasted Spaghetti Squash Recipe

Roasted Spaghetti Squash

Roasted Spaghetti Squash is an easy vegan and healthy meal that takes a little less than an hour to be ready.
Course Main Course, Side Dish
Cuisine American
Keyword Roasted Spaghetti Squash
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Servings 4 servings
Calories 167kcal
Author Catalina Castravet


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


  • Preheat oven to 420 degrees F.
  • Wash the squash well, dry it and slice it lengthwise.
  • Scoop the seeds.
  • 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.
  • Season the flesh with salt and pepper.
  • Arrange it cut side down on a parchment-lined rimmed baking sheet.
  • 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.
  • Remove from oven when done, and let it cool onto the baking sheet for about 10-15 minutes, until able to handle.
  • 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.
  • Garnish with chopped parsley if desired and pepper flakes for a touch of heat.


Calories: 167kcal | Carbohydrates: 16g | Protein: 1g | Fat: 11g | Saturated Fat: 1g | Cholesterol: 0mg | Sodium: 41mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg