Roasted Spaghetti Squash



Serving size

about 1 cup
45 minutes

This recipe may be multiplied. Cooked spaghetti squash “noodles” keep well, refrigerated, 4-5 days. Makes great leftovers, hot or cold.

Roasted Spaghetti Squash


3 pound Spaghetti squash (about 1 medium squash)
2 tsp. Olive oil
3 clove Garlic, raw (minced)
1/2 tsp. Salt
1 to taste Black pepper


Preheat oven to 400°F (205°C).

Cut the squash in half and scoop out the seeds with a spoon (an ice cream scoop works well also, if you have one).

If desired, place the squash cut-side down on a plate and microwave on high heat for 5 minutes. This helps to speed up the roasting process.

Line a baking sheet with foil. Brush the inside of the squash with the olive oil, minced garlic, salt, and black pepper. Place the squash cut-side down on the foil and roast the spaghetti squash for about 30 minutes, or until fork tender.

When the spaghetti squash is finished baking, remove it from the oven and set aside until it is cool enough to handle.

Once the spaghetti squash has cooled, use a fork to remove the flesh, discarding the shell. The spaghetti squash can be pulled apart, creating long strands that resemble spaghetti.

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Special Diet Information

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GERD / Acid Reflux

No specific GERD triggers.


This recipe is safe for those who are lactose intolerant.

Coumadin® (Warfarin)

This recipe is safe for Coumadin (warfarin) users.

Gluten Sensitivity

This recipe is safe for those who are sensitive to gluten.


This is a low sodium recipe.

Recipe Notes

This is a great pasta alternative. Delicious on its own, or tossed with your favorite sauce!