If you’re looking for a light, nutritious, and versatile alternative to pasta, roasted spaghetti squash is the way to go! Once roasted, the squash transforms into tender, noodle-like strands that soak up any sauce or seasoning. It’s naturally low-carb, gluten-free, and packed with vitamins, making it the perfect side dish or base for your favorite toppings.

Whether you serve it with garlic butter, marinara, or Parmesan cheese, this easy roasted spaghetti squash recipe will become a staple in your kitchen!

🛒 What You’ll Need

1 medium spaghetti squash (about 2-3 lbs)
2 tbsp olive oil
½ tsp salt
¼ tsp black pepper
½ tsp garlic powder (optional)
½ tsp Italian seasoning (optional)

For Serving (Optional, Choose Your Favorite!):

Grated Parmesan cheese
Fresh chopped parsley or basil
Marinara sauce
Garlic butter

👩‍🍳 Pro Tips for Perfect Roasted Spaghetti Squash

Cut Carefully – Spaghetti squash is tough! Use a sharp knife and slice lengthwise for longer strands.
Roast Cut Side Down – This traps steam, making the squash more tender and evenly cooked.
Don’t Overcook – Bake until just tender; overcooking makes the strands mushy instead of “noodly.”
Fork Fluffing is Key – Gently scrape with a fork to separate the strands for the perfect texture.
Season After Roasting – This keeps the squash from getting soggy while baking.

🔄 Substitutions & Variations

Dairy-Free? Skip the Parmesan or use nutritional yeast for a cheesy flavor.
Spicy Kick? Add a pinch of red pepper flakes.
Herb Lovers? Toss with fresh basil, thyme, or rosemary.
Saucy Version? Mix with alfredo, pesto, or marinara for a flavorful meal.

⏳ Make-Ahead & Storage Tips

Fridge: Store in an airtight container for up to 5 days.
Freeze: Not recommended—texture gets too watery.
Reheat: Warm in the microwave or sauté in a skillet with olive oil for a fresher taste.

🍽️ How to Roast Spaghetti Squash

1️⃣ Cut the Squash

Using a sharp knife, carefully slice the spaghetti squash lengthwise. Scoop out the seeds with a spoon.

2️⃣ Season the Squash

Brush the cut sides of the squash with olive oil, then sprinkle with salt, pepper, garlic powder, and Italian seasoning.

3️⃣ Roast Cut Side Down

Preheat the oven to 400°F (200°C). Place the squash cut-side down on a parchment-lined baking sheet. Roast for 35-45 minutes, until the flesh is tender.

4️⃣ Fluff the Strands

Let the squash cool for a few minutes, then use a fork to gently scrape the flesh into spaghetti-like strands.

5️⃣ Serve & Enjoy!

Transfer the strands to a plate, top with Parmesan, fresh herbs, or your favorite sauce, and serve warm!

🥡 Leftovers & Storage Tips

Fridge: Store cooked spaghetti squash in an airtight container for up to 5 days.
Reheat: Microwave or warm in a skillet with a little butter or olive oil.
Freeze? Not ideal—the texture gets mushy when thawed.

🎉 Time to Enjoy!

Roasted spaghetti squash is healthy, delicious, and so versatile! Whether you serve it as a simple side dish or turn it into a pasta replacement, this easy recipe is sure to be a hit.

Tried this recipe? Let me know in the comments how you served your spaghetti squash! 🍝💛