As usual with easy recipes, this Simple Roasted Spaghetti Squash doesn’t really require being written down. Nonetheless, I find it helpful to have even easy recipes explicitly noted for ease of planning and / or adding to a grocery list. Beyond the fact that I simply like spaghetti squash, an added benefit of this dish is that it’s friendly to many dietary restrictions. With this quick side, you can cover guests who are gluten-free, dairy-free, low-carb, sugar-free, and top 9 allergen-free.
What You Need to Make Simple Roasted Spaghetti Squash
Equipment
- Cutting Board
- Chef’s Knife
- Measuring Spoons
- Spoon
- Fork
- Rimmed Baking Sheet
- Heavy Duty Aluminum Foil – Optional for easy clean-up
- Nonstick Cooking Spray
Ingredients
- Spaghetti Squash
- Kosher Salt
- Ground Black Pepper
- Avocado Oil
- Additional Seasoning to Taste – Depending on what I’m serving with this dish, I often choose an Italian Herb Seasoning / Blend or Creole Seasoning or Greek Seasoning.
Getting Started with Making Simple Roasted Spaghetti Squash
This is super simple, but we’ll break it down into 3 parts:
- Roast & Shred
- Season
- Roast
First Roast of Whole Spaghetti Squash
We’ll start by preheating the oven to 400°F and lining a baking sheet with aluminum foil. Then, with a sharp knife, we’ll puncture each side of the Spaghetti Squash.
You can place the squash on the lined baking sheet and pop it in the oven to roast at 400°F for 20 minutes, then turn the squash over and roast for another 20 minutes. You’ll remove the squash from the oven and allow it to rest until it’s cool enough for you to handle it without getting burnt.
Gutting, Shredding, and Seasoning the Spaghetti Squash
The next step we’ll start by removing the ends and cutting the squash in half lengthwise. Then, using a spoon, you’ll remove the seeds and center pulp but leave the flesh. Once that’s done, you can use a fork to shred the flesh into long spaghetti-like strings.
To lightly season the spaghetti squash, I find it easiest to place it into a large bowl and toss it with 1 tablespoon Kosher Salt and 2 teaspoons Ground Black Pepper.
Second Roast of the Spaghetti Squash
The point of the 2nd roast is to dry out the squash a bit and give it some browning. It typically contains a good amount of moisture. While this is great for many applications, this time we’re going for something with a little bit toastier of a texture and flavor.
We’ll set the oven to 425°F and spray the prepared baking sheet with nonstick cooking spray. To roast, we’ll spread out the shredded spaghetti squash on the baking sheet and roast it for 20 minutes. Then we’ll toss it and roast for another 20 minutes. You should just start to get some browning on the top.
I like to serve it warm, either on its own or as a base for your favorite protein.
Related Recipes
Looking for some other simple dishes? You may be interested in one of these:
- Broccoli Caesar Salad
- Broccoli with Roasted Red Peppers and Parmesan
- Easy Roasted Brussels Sprouts
- Easy Roasted Zucchini
- Garlic Roasted Broccolini
- Green Beans with Garlic and Roasted Red Peppers
- Italian Parmesan Broccoli
- Sautéed Garlicky Spinach
- Simple Caprese Salad
- Simple Roasted Asparagus
In case you need some ideas of what this Simple Roasted Spaghetti Squash could accompany, here are some suggestions.
- Easy Smoky Salmon Filets
- Easy Herb-Rubbed Pork Tenderloin
- Lamb Lollipops
- Easy Low Carb Pot Roast
- Braised Beef in Wine Reduction Sauce
Simple Roasted Spaghetti Squash
Ingredients
- 1 Spaghetti Squash r1 Large or 2 Medium Squash (About 32 ounces after roasting with skin, seeds, and pulp removed)
- 1 tablespoon Kosher Salt or to taste
- 2 teaspoons Ground Black Pepper or to taste
- Additional Seasoning to Taste Optional. Depending on what I’m serving with this dish, I often choose an Italian Herb Seasoning / Blend or Creole Seasoning or Greek Seasoning.
Instructions
- Preheat the oven to 400°F and line a baking sheet with aluminum foil.
- With a sharp knife, puncture each side of 1 Spaghetti Squashhe Spaghetti Squash.1 Spaghetti Squash
- Roast the Spaghetti Squash at 400°F for 20 minutes, turn over, and roast for another 20 minutes.1 Spaghetti Squash
- Remove from the oven and allow to cool until it feels safe to handle.
- Remove the ends and cut the squash in half lengthwise.
- Use a spoon to remove the seeds and center pulp. Leave the flesh.
- Use a fork to shred the flesh into long spaghetti-like strings.
- Place into a large bowl and toss with 1 tablespoon Kosher Salt and 2 teaspoons Ground Black Pepper and, optionally, with any Additional Seasoning to Taste.1 tablespoon Kosher Salt, 2 teaspoons Ground Black Pepper, Additional Seasoning to Taste
- Set the oven to 425°F and spray the prepared baking sheet with nonstick cooking spray.
- Spread out the shredded spaghetti squash on the baking sheet and roast for 20 minutes, toss, and roast for another 20. You should just start to get some browning on the top.
- Serve warm, either on its own or as a base for your favorite protein.
Equipment
- Measuring Spoons
- Spoon
- Fork
- Heavy Duty Aluminum Foil Optional for easy clean-up
- Nonstick Cooking Spray You can use Avocado Oil instead if you need to avoid soy.
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