Recipe for Roasted Spaghetti Squash

Roasted Spaghetti Squash

Sometimes the easiest recipe is the best and this one really is easy and as a result of something so simple you allow yourself so many menu possibilities.  I always have roasted spaghetti squash on hand and it makes cooking later in the week that much quicker; it freezes well so make it on Sunday and enjoy it whenever…not only is it a good pasta substitute (I really don’t even think of it as a stand in imposter anymore) it pairs well with anything Italian,  tossed in for a quick “summer ” salad (a nod to you Nic~ster), casseroles and even just by itself with some grassfed butter, freshly grated parmesan cheese and some S & P to boot.  Enjoy!!

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Roasted Spaghetti Squash
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  • 1 organic spaghetti squash
  • cold pressed olive oil
  • lots of S & P


  1. Preheat oven to 375 degrees. 
  2. Wash and dry your squash and with a sharp chef’s knife cut it lengthwise. 
  3. Using a spoon scrap all the seeds out. 
  4. Rub with enough olive oil to coat inside of both halves-season with a generous amount of celtic sea salt and some freshly cracked pepper.  
  5. Place squash cut side down side by side on a cookie sheet and bake for about 45 minutes (I usually turn off oven and leave them in for up to another 30-40 minutes). 
  6. When cool scrap inside with a fork and serve.


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