Roasted Spaghetti Squash

by Sabrina Snyder

Last Update:

2 Comments

5 from 1 vote
4 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
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Roasted Spaghetti Squash is an easy, healthy recipe that you can make with just a few ingredients, and prep for the oven in minutes.

For more delicious roasted veggie dishes to add to your weeknight dinner rotation, also try Roasted Balsamic Brussels Sprouts, Butternut Squash, and Italian Vegetables. 

Sabrina’s Roasted Spaghetti Squash Recipe

Roasted Spaghetti Squash is an unexpected, but delightful side that you can serve with weeknight meals or special occasion dinners. This recipe is the easiest way to cook it, and have it ready to serve in an hour. Best of all, most of that time isn’t even hands-on work. It only takes a few minutes to slice and season the squash. Then, you’ll just put it in the oven to let it cook to tender, sweet, and nutty perfection. 

Dinner, then Dessert

Roasted Spaghetti Squash Recipe

Roasted Spaghetti Squash is an easy, healthy recipe that you can make with just a few ingredients, and prep for the oven in minutes.
Yield 4 Servings
Prep Time 10 minutes
Cook Time 50 minutes
Total Time 1 hour
Course Dinner
Cuisine American
Author Sabrina Snyder
Baked spaghetti squash in bowl 4x3
PrintRate

Ingredients
 

  • 2 spaghetti squash
  • 1/4 cup extra-virgin olive oil
  • 1 teaspoon kosher salt
  • 1/2 teaspoon coarse ground black pepper

Instructions

  • Preheat oven to 425 degrees.
  • Halve the squash and scoop out the seeds.
  • Brush with olive oil
  • Season with salt and black pepper.
  • Bake for 30 minutes, flip and bake an additional 20 minutes.
  • Rake with a fork to shred the squash.

Nutrition

Calories: 270kcal | Carbohydrates: 34g | Protein: 3g | Fat: 16g | Saturated Fat: 2g | Polyunsaturated Fat: 3g | Monounsaturated Fat: 10g | Sodium: 664mg | Potassium: 525mg | Fiber: 7g | Sugar: 13g | Vitamin A: 581IU | Vitamin C: 10mg | Calcium: 113mg | Iron: 2mg

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About the Author: Sabrina Snyder

Sabrina is a professionally trained Private Chef of over 10 years with ServSafe Manager certification in food safety. She creates all the recipes here on Dinner, then Dessert, fueled in no small part by her love for bacon.

Sabrina Snyder is a professionally trained personal and private chef of over 10 years who is the creator and developer of all the recipes on Dinner, then Dessert.

She is also the author of the cookbook Dinner, then Dessert – Satisfying Meals Using Only 3, 5 or 7 Ingredients, published by Harper Collins.

She started Dinner, then Dessert as a business in her office as a lunch service for her coworkers who admired her lunches before going to culinary school and becoming a full time personal chef and private chef.

As a personal chef Sabrina would cook for families one day a week and cook their entire week of dinners. All grocery shopping, cooking and cleaning was done along with instructions on reheating. As a private chef she cooked for private parties and cooked in family homes in the evenings for families on a nightly basis after working as a personal chef during the day.

Sabrina has been certified as a ServSafe Manager since 2007 and was a longstanding member of the USPCA Personal Chef Association including being on the board of the Washington DC Chapter of Chefs in the US Personal Chef Association when they won Chapter of the year.

As a member of the community of food website creators Sabrina Snyder has spoken at many conferences regarding her experiences as a food writer including the Indulge Food Conference, Everything Food Conference, Haven Food Conference and IACP Annual Food Professionals Conference.

Sabrina lives with her family in sunny California.

See more posts by Sabrina

Dinner, then Dessert, Inc. owns the copyright on all images and text and does not allow for its original recipes and pictures to be reproduced anywhere other than at this site unless authorization is given. Read my disclosure and copyright policy. This post may contain affiliate links.

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Comments

  1. This recipe was such a pleasant surprise. The spaghetti squash came out with a nice nutty sweetness and the prep was super simple – just oil, salt, pepper and into the oven. I served it with a light tomato-herb sauce and honestly it felt like a special side dish rather than just something “healthy”. Will keep this in my rotation for sure.

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