Roasted Spaghetti Squash

The best way I’ve found to make spaghetti squash is to roast it. I get it, it takes a lot longer than sticking it in the microwave but that’s how the squash ends up soggy and you don’t want soggy, watery squash- gross. Roasting the squash brings out the flavor of the vegetable and also caramelizes the natural sugar bringing out a sweeter flavor. When roasting the spaghetti squash or any vegetable in general, you don’t need a lot of seasoning or sauce, it tastes delicious on it’s own. Trust me!

 Roasted Spaghetti Squash 


1 ripe spaghetti squash

2 tbsp olive oil

salt and pepper to taste


Cut the squash in half lengthwise and scoop out the seeds. Brush with olive oil and sprinkle with salt and pepper. Place on a baking sheet skin side up. Bake at 400 degrees for 40 minutes until the inside is tender.

Remove from oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Serve hot.

I like to add a little tomato sauce and parmesan cheese to make me feel like I’m eating a bowl of pasta but it tastes delicious on it’s own.


  1. First off this looks amaze. I am confused though, when you scoop it out it really just seperates into spaghetti? How is this possible do I need to know something else? If I commit to 40 minutes of baking I want to know it will really work lol. Thanks xoxo see you soon:)

  2. Correct! I’m not exactly sure how it’s possible, that’s just the nature of this type of squash. It really does work, I promise :-) Let me know if you try it!


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