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–+ servings
shredded spaghetti squash on a baking dish
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5 from 1 vote

The Best Oven Roasted Spaghetti Squash

Learn how to make the best oven roasted spaghetti squash -- it's low maintenance and turns out tasty every single time!
Prep Time5 minutes
Cook Time35 minutes
Total Time40 minutes
Course: Side Dish
Cuisine: American
Diet: Gluten Free, Vegan, Vegetarian
Servings: 3
Author: Melissa Griffiths

Ingredients

  • 1 spaghetti squash about 2 pounds
  • Salt

Instructions

  • Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
  • Give the squash a quick rinse.
  • Cut the blossom end and stem end off of the squash.
  • Cut the squash into rings that are 2 inches wide.
  • Use a spoon to scrape out any seeds from the middle of the rings.
  • Place the rings on the baking sheet and sprinkle lightly with salt.
  • If you have time, let the rings rest for 15 minutes (so that the salt will bring some of the water out of the squash -- this helps but isn't crucial.)
  • Cover the pan tightly with foil and bake for 10 minutes (the foil helps to steam the squash).
  • Uncover and bake for an additional 20-30 minutes, until the squash is very tender and pulls apart with a fork.
  • Remove from the oven, shred, and serve as you like.

Notes

  • You get beautiful rings from cutting the squash like this!
  • You can find my pretty enamelware dishes from Rove and Swig. I'm OBSESSED.
  • I learned this cooking method from my friend Beth at Pass the Plants. She's amazing, you should check out her site!
  • This recipe is a great base for so many pasta sauces.

Nutrition

Serving: 1 of 3 servings | Calories: 67kcal | Carbohydrates: 15g | Protein: 1g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 69mg | Potassium: 232mg | Fiber: 3g | Sugar: 6g | Vitamin A: 258IU | Vitamin C: 5mg | Calcium: 49mg | Iron: 1mg

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