I’m a sucker for a good magic trick. Turning a hard, yellow gourd into tasty, fluffy noodles might be my favorite display of culinary sorcery yet. You too can make delicious Roasted Spaghetti Squash in the oven with just a wave of your kitchen knife (no spiralizers needed!).
In our house, we rely on roasted fresh vegetables about as much as our WIFI.
For only a few minutes of chopping, they’re such an easy way to add nutrition and complete a well-rounded meal.
From Roasted Butternut Squash to Roasted Brussels Sprouts, often little more than salt, pepper, and olive oil is needed to magically transform a vegetable into caramelized candy.
If you ask me, baked spaghetti squash in the oven is an underutilized roasted vegetable, especially since it can be enjoyed in a variety of ways.
From excellent side dishes to pasta substitutes, squash boats to casseroles (all of which you can find ideas about below!), roasted spaghetti squash’s light, stringy texture works well with so many recipes.
Today, I’ll show you the absolute best way to cook spaghetti squash in the oven.
It’s simple and fuss-free.
You can use this roasted spaghetti squash recipe any time a dish you are making calls for baked spaghetti squash.
Whether you are seeking perfect al dente squash noodles, a fast side dish, or need it cooked for one of your favorite baked spaghetti squash recipes, after testing multiple methods, I can confidently report that this is the best way to roast spaghetti squash in the oven.
Of all the methods I tested, my favorite—the one that most yielded tender, caramelized, and NOT soggy spaghetti squash—turned out to be the easiest method too. (Now THAT is magic!)
Health Benefits of Spaghetti Squash
Along with a versatile range of ways to enjoy it, baked spaghetti squash comes with many vitamins, minerals, and antioxidants.
- A nutrient-dense food, it’s packed with vitamins C and B6, potassium, and manganese.
- It’s high in fiber, which helps with digestive health.
- Spaghetti squash also is loaded with antioxidants like beta carotene, which can help with heart disease prevention. (You can learn more about the health benefits here.)
How to Cut Spaghetti Squash
The only hard part about roasting spaghetti squash in the oven is cutting it in half, and fortunately, with these tips, it’s not hard at all!
- Grab a non-slip cutting board and your best chef’s knife.
- Place the squash horizontally on the cutting board. Slice off the stem and base, creating two flat ends.
- Using one of the flat ends, stand the squash upright and slice it in half from top to bottom. If your halves are not perfectly even, don’t stress. Your squash will still turn out.
- Using a plain old kitchen spoon, remove the seeds and stringy parts.
How to Cook Spaghetti Squash in the Oven
Once your squash is cut in half, the hard part is over. All you need from here is salt, pepper, olive oil, and about 40 minutes in the oven.
- Coat the insides of the squash halves with olive oil, salt, and pepper.
- Lay the halves cut-side down on a parchment-lined baking sheet.
- Bake spaghetti squash for 35 to 40 minutes at 400 degrees F, until fork-tender on the inside and the outsides give when pressed.
- Flip the halves over.
- With a fork, fluff the squash flesh to create the strands. ENJOY!
- Easy On the Oil and Salt. Make sure you add salt and oil to your spaghetti squash before roasting, but don’t overdo it. Too much salt may draw out more moisture than you want, and excess olive oil can make baked spaghetti squash soggy.
- Don’t Overcook.As soon as the strands are fork-tender, the squash is done. (See more below.)
- Don’t Add Water. While some recipes may call for a little water in the pan with the squash, I found that it roasts perfectly without it.
- Skip the Holes. You don’t need to poke holes in the outsides of your spaghetti squash before roasting.
- For other important and helpful cooking tips, The Well Plated Cookbook has heaps of great ideas for roasting vegetables and how to use them.
The Best Ways to Eat Spaghetti Squash
Once properly roasted, there’s truly no wrong way to serve baked spaghetti squash. Here are some of my personal favorite ways to enjoy it:
- Drizzled with some melted butter and a handful of fresh herbs (thyme, rosemary, or parsley would be fantastic, but you could use any herbs you have in your refrigerator).
- Sprinkled with brown sugar and cinnamon, which made roasted spaghetti squash my favorite vegetable as a kid.
- A classic dusting with salt and pepper and a drizzle of olive oil.
- With shredded Parmesan tossed on top for a stellar side dish, similar to Easy Roasted Butternut Squash Parmesan.
- Baked into a cheesy Spaghetti Squash Casserole.
- With marinara sauce, garlic, and served with Baked Turkey Meatballs.
- Low-Carb Italian as Spaghetti Squash Lasagna and Spaghetti Squash Carbonara.
- Served underneath Baked Chicken Parmesan.
- Stuffed and turned into a spaghetti squash boat, like Spaghetti Squash Boats with Chicken and Taco Spaghetti Squash Boats.
- With other vegetables, like this complete meal of Roasted Spaghetti Squash with Parmesan and Mushrooms.
- To Store. Refrigerate roasted spaghetti squash in an airtight storage container for up to 5 days.
- To Reheat.Rewarm baked spaghetti squash in a skillet on the stovetop over medium-low heat with a little olive oil or your sauce of choice.
- To Freeze. While you can freeze spaghetti squash, it may become very soggy once thawed. If you want to freeze leftovers, freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating. (Though honestly, I’d avoid freezing if you can.)
Recommended Tools to Make this Recipe
- Baking Sheet. Perfect for roasting any and all veggies.
- Chef’s Knife. A high-quality, sturdy knife is necessary when cutting spaghetti squash.
- Non-Slip Cutting Board. Easy to clean and great for kitchen safety.
For more information, please see more information about What temp to roast spaghetti squash