Here's how to easily cook spaghetti squash in the oven to get delicious spaghetti squash noodles!
This baked spaghetti squash recipe requires very little hands-on time but does take some time to roast. The squash will get very tender and you'll be able to enjoy some delicious spaghetti squash noodles in less than an hour.
This recipe is naturally vegan and vegetarian, low carb, and gluten-free.
Why You'll Love Baked Spaghetti Squash
This is truly the easiest method of cooking spaghetti squash. You'll have delightful, spaghetti-like strands of noodles that you can eat plain or use as part of a larger dish. You'll love the mild flavor of the squash strands.
You can serve spaghetti squash like zoodles with marinara sauce for a hearty dish. Or toss with some pesto, cherry tomatoes, and toasted pine nuts for an easy meal.
This easy recipe is a great way to enjoy a healthy winter squash.
- Spaghetti Squash - You'll use one whole squash for this recipe.
- Olive Oil - Use regular olive oil (not extra virgin olive oil) for this recipe, as it has a higher smoke point.
- Salt - You can either use sea salt or kosher salt for this
- Pepper - Ground black pepper isn't mandatory, but it adds some nice flavor to the squash noodles.
Preheat oven to 400 degrees F.
Use a large, sharp knife to half the spaghetti squash (crosswise) and scoop out the seeds and stringy pieces.
Brush the full insides of the squash with a little olive oil. Sprinkle with salt and pepper.
Place the squash cut side down on a parchment paper lined baking sheet.
Roast the squash halves in the oven for 30 to 40 minutes or until the edges are browned and the squash is tender.
The size of your squash will affect the cooking time - a large squash may take up to 50 minutes.
Flip the squash over and allow to cool for a few minutes and then use a fork to gently pull long strands off the sides of the squash.
More Squash Recipes to Try
If you love winter squashes, try some of our other favorite recipes!
- Braised Kabocha Squash Recipe - a fantastic, savory kabocha recipe
- Roasted Carnival Squash - easy roasted carnival squash tossed with cheese and pomegranate seeds.
- Roasted Honeynut Squash - a delicious miso roasted honeynut squash
- Roasted Delicata Squash - fantastic and simple herb roasted delicata squash
- Butternut Squash Feta Pasta - a delicious weeknight squash pasta
Tips for Making this Recipe
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Cooking Tips - Make sure to cook the squash till the edges are browning and you can visibly see the strands starting to separate. If you under-roast the squash you won't get long strands. Cook times may vary depending on the size of your squash.
Storing Tips - You can save the roasted squash for up to 4 days in the refrigerator in an airtight container.
Optional Toppings - If you'd like to eat the squash on its own, try sprinkling on some parmesan cheese, crushed red pepper flakes, or
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- 1 spaghetti squash
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
- Preheat oven to 400 degrees F.
- Half the spaghetti squash (crosswise) and scoop out the seeds and stringy pieces.
- Brush the olive oil over the insides of the squash. Sprinkle with salt and pepper.
- Place the squash cut side down on a parchment paper lined baking sheet.
- Roast in the oven for 30 to 40 minutes or until the edges are browned and the squash is tender.
- Flip the squash over and allow to cool for a few minutes and then use a fork to gently pull long strands off the sides of the squash.
Amount Per Serving: Calories: 125Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 308mgCarbohydrates: 16gFiber: 3gSugar: 6gProtein: 2g