Roasted Spaghetti Squash (healthy pasta option)

When I first made this, I didn’t believe it would actually turn into noodle strands. But it does! If you’ve never tried spaghetti squash, you are in for a treat. and so is your waistline! Be careful and remember to undercook the squash a little. Explanation below.

Spaghetti Squash


1 spaghetti squash


Preheat oven to 350 degrees. Rinse squash with water. Pierce squash all over with a fork. Place squash in microwave and heat for 3 minutes – optional step but this makes the squash much easier to cut in half. Let squash cool for a few minutes (or not if you have “tough chef’s hands”!)

Carefully cut squash in half lengthwise. (Careful not to cut yourself) Place cut squash halves cut-side down onto greased baking sheet. Roast at 350 degrees for about 30 minutes.

Note: You do not want to overcook the squash or it will not produce the “strands” – rather it will be more like mushy acorn squash – tastes fine but not what we are going for here.

Turn squash over and scrape out seeds – discard seeds (or roast with a little salt). Using a fork, “fork out” the strands of spaghetti squash and place them in a bowl using tongs.

Season with butter, salt and pepper and use as you would traditional pasta noodles. One squash will make several servings.


Spaghetti Squash with Meatballs and Roasted Kale

Roasted Spaghetti Squash with Meatballs atop Roasted Kale


Caitlin Signature



Caitlin Russell MS, RD, LD

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