Go Back
+ servings
fork holding spaghetti squash strands

Roasted Spaghetti Squash

Valentina K. Wein
Learning how to cook Spaghetti squash is easier than you might think. The transformation that happens in the oven is something to behold, and you'll be using it in all sorts of recipes.
Prep Time 2 mins
Cook Time 45 mins
Total Time 47 mins
Course Side Dish
Cuisine American
Servings 4
Calories 100 kcal


  • 1 approximately (4-pound) spaghetti squash


  • Preheat the oven to 400°F, and adjust a rack to the center and cut about an inch off of the stem end of the squash.
  • Place the squash on the base you’ve just made and use a large Chef’s knife to slice down the center, vertically.
  • Use a large metal spoon to gently scrape out the seeds from both halves. (Don't worry about the stringy insides left from the seeds.)
  • Drizzle a bit of olive oil on a baking sheet and place both halves of the squash on top, round side up.
  • Roast in the preheated 400°F oven until they’re very soft, about 45minutes.  Use kitchen tongs to carefully turn the squash over to let them cool for a few minutes.
  • Use a fork to very gently pull the flesh away from the skin. It will naturally come off in strings.


Calorie count is only an estimate.
Keywords unique vegan sides, great side dishes for meats and stews
Have you tried this recipe?I'd love to see it on Instagram! Tag me at @cookingontheweekends or leave a comment & rating below.