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roasted spaghetti squash halves on a sheet pan

Oven Roasted Spaghetti Squash

  • Author: Gitta
  • Prep Time: 10 minutes
  • Cook Time: 50 minutes
  • Total Time: 60 minutes
  • Yield: 4 1 cup servings 1x
  • Category: Main Course, Side Dish
  • Cuisine: American


Easy Roasted Spaghetti Squash that you can serve on its own, but it is especially good with the turkey spaghetti meat sauce posted on the blog.


  • 1 each Spaghetti Squash
  • 2 tsp olive or canola oil
  • 1/2 tsp salt


  1. Preheat oven to 350 degrees F.
  2. Wash the outside skin of the squash.
  3. Cook the squash in the microwave on high for 2 minutes.
  4. Cut the squash in half with a sharp chef's knife (affiliate link).  If it is too difficult to cut, cook it in the microwave for another 1-2 minutes.  
  5. Remove the seeds and membrane from the squash using a metal spoon.  

    Spoon removing seeds from a spaghetti squash half

  6. Brush the flesh of the squash with the oil.
    Brushing spaghetti squash half with a red plastic brush
  7. Spray a sheet pan (affiliate link) with pan release or brush with oil.  Place the squash, flesh side down on the baking sheet.  
    Spaghetti squash halves lying cut side down on a sheet pan
  8. Bake squash at 350 degrees F for about 50 minutes.  When you pierce the outside skin with a knife the inside flesh should be soft.  
  9. Let squash cool slightly.
  10. Using a fork, rack the fork through the flesh of the squash creating strands like spaghetti.  
    Top view of roasted spaghetti squash.  Using fork to remove flesh of the roasted spaghetti squash half.
  11. Place cooked squash into a bowl and season with salt.  


If you are trying to eat more vegetables, cut calories from your diet, or eat fewer carbohydrates,  spaghetti squash makes a delicious substitution for spaghetti noodles.  


  • Serving Size: 1 cup
  • Calories: 51
  • Sugar: 2.8 g
  • Sodium: 307.9 mg
  • Fat: 2.9 g
  • Carbohydrates: 7 g
  • Protein: 0.6 g
  • Cholesterol: 0 mg