Roasted Spaghetti Squash


Discovering spaghetti squash was something that I didn’t find until I was in my early 30’s. I never had an interest in squash of any kind.

It wasn’t until I started on a keto journey that it came into my life and it was absolutely a game-changer for me in any spaghetti pasta noodle dish. What I especially love is that you can top spaghetti squash with anything you would top regular spaghetti noodles with.

And don’t worry about this being labeled vegetarian – feel free to add meatballs, Italian sausage, and other meats you’d normally add into your spaghetti as a topper.

I hope you love it as much as I do!


Ingredients for squash

  • Spaghetti squash
  • sal & pepper to taste
  • 2 tb olive oil
  • garlic powder to taste

Toppings of choice

  • spaghetti sauce
  • cheese
  • meatballs
  • Italian sausage
  • veggies
  • basil


  1. Cut the squash in half longways using a strong knife. It will be tough and you will need to move the knife around the perimeter a bit to cut the whole thing in half.
  2. Scoop the seads and “guts” out with a spoon like you would do to a pumpkin
  3. Dribble and smear around 1 tb of oil on each half making sure to get the rims.
  4. Season each half with salf, pepper, and garlic powder.
  5. Place the spaghetti squash cut side down on the baking sheet lined with parchment paper or a silocone baking mat.
  6. Roast it on a sheet pan at 350F for about 45 minutes until the skin is lightly browned on the outside and gives easily when pressed.
  7. Remove from oven and turn over. Take a fork and drag into the squash to separate and create long spaghetti like strings.
  8. Add sauce and toppings of your choice


Some common spaghetti squash questions and answers…

How do I cut a spaghetti squash?

Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. Use a large spoon to scoop out the spaghetti squash seeds and discard them

Is spaghetti squash healthy?

Yes! The health benefits of spaghetti squash – Like other members of the squash family, the spaghetti squash is high in vitamins and nutritional value. “You’re getting tons of vitamin C, vitamin B6, betacarotene and fiber,” Czerwony says. It also has antioxidants, which Czerwony notes are especially helpful for other reasons.
Other health benefits of spaghetti squash are:
  • Being super low in calories, it’s helpful for those whose diet is designed towards maintaining a healthy weight.
  • Roasted spaghetti squash is also a popular low-carb alternative to pasta noodles, and it’s keto-friendly.
  • Even if you’re not specifically following a gluten free diet, with less dense carbohydrates in spaghetti squash, the other flavors in your recipes can shine.

Does spaghetti squash taste like pasta?

Kinda, but a bit watery and with a veggie bite. This famous winter squash is high in fiber and nutrients but low in carbs and calories! It cooks exactly like noodles and tastes great with the same pasta toppings you know and love. You can cook spaghetti squash in a few different ways, but roasting is definitely my method of choice.

Can I freeze spaghetti squash?

Yes! How to Freeze Spaghetti Squash – Let the cooked squash cool completely before transferring the noodles to freezer-safe bags. To prevent the squash from freezer burn, you’ll want to squeeze as much air as possible out of the bags. The squash should keep for up to 7-8 months in the freezer.Se
Difficulty: Beginner Prep Time 50 mins Total Time 50 mins
Keywords: spaghetti squash, squash

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