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How to Roast Spaghetti Squash

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  • Author: Tonia | Feasting at Home
  • Prep Time: 15 minutes
  • Cook Time: 30 minutes
  • Total Time: 45 minutes
  • Yield: 3-4 cups cooked 1x
  • Category: vegetables
  • Method: Bake
  • Cuisine: American
  • Diet: Vegan


This recipe for How to Cook Spaghetti Squash is a faster method for cooking Spaghetti Squash that yields long strands making a perfect low carb healthy substitute for pasta.  Versatile, highly nutritious and easy to cook!


  • 1 large spaghetti squash
  • 23 teaspoons olive oil
  • salt & pepper to taste


  1. Preheat oven to 400 F.
  2. Cut the spaghetti squash into 1 inch widthwise slices with a sharp chef’s knife. (If your knife is not wanting to go through the shell, make a few small incisions with a paring knife in a circle around the exterior of the squash shell, then with a chef’s knife follow the knife nicks.  This will make it easier to break through the shell and cut a straight line.). Scoop out the seeds and inner strands with a spoon.
  3. Brush both sides of the squash rings with olive oil and sprinkle with salt and pepper.  Layout on a baking sheet with parchment paper.  Place in the oven for 15 minutes.  Flip the squash rings over and bake for 15 minutes more.  Or until softened enough to fork apart.
  4. While still on the tray, pick the squash with a fork, separating the strands out from the peel.


Refrigerate cooked spaghetti squash up to 4 days.

Freeze in an airtight container up to 6 months.


  • Serving Size:
  • Calories: 51
  • Sugar: 2.8 g
  • Sodium: 90.9 mg
  • Fat: 2.9 g
  • Saturated Fat: 0.5 g
  • Carbohydrates: 7 g
  • Fiber: 1.5 g
  • Protein: 0.6 g
  • Cholesterol: 0 mg