Roasted Spaghetti Squash

Learn how to make this roasted spaghetti squash in a few easy steps using simple pantry ingredients. This squash recipe is tasty, hearty, and healthy. It can satisfy your pasta craving with significantly fewer carbs. Enjoy the fresh harvest with this delicious squash recipe.

I am convinced everyone should know how to make spaghetti squash. It is just that good, and there are many ways to customize it. One of our favorite ways is with marinara sauce and mozzarella cheese. It is so darn delicious that you will not even miss the pasta.

Ingredient Notes and Substitutions

This is one short, sweet list for such a delicious recipe!

• Spaghetti squash: The peak season for spaghetti squash is August through December. Look for a squash with a bright yellow or golden color and thick, hard skin that is smooth and blemish-free. Avoid squash with mushy spots or mold.
• Olive oil: Extra virgin cold-pressed olive oil is the way to go here.
• Seasonings: Salt, freshly ground black pepper, onion powder, garlic powder, or any of your favorite seasonings in moderation.
• Marinara sauce: You can use your favorite store-bought marinara sauce or make homemade, like in this baked meatball recipe.
• Cheese: Use shredded mozzarella, provolone, provel, or any Italian cheese blend.

How to Roast Spaghetti Squash

This is a summary version; for the complete list of ingredients and instructions, please refer to the recipe card below.

Cut the spaghetti squash in half. Be careful as the skins are thick and hard. I use a non-slip cutting board and a short, sharp knife. I feel like I have better control over a short knife. Remove the seeds. I have a scoop and scraper that really comes in handy for this.

Brush the insides of the squash with olive oil and season with salt and freshly ground black pepper. Place the halves cut side down on a baking sheet covered with parchment paper, and roast for 30-40 minutes. Once cool enough to handle, use a fork to pull the strands of squash from the sides and the bottom. Stir in the marinara sauce, top with cheese, and place back in the oven for about ten minutes or until the cheese is melted.

Preparation Tips

• To make cutting the squash easier, pierce it several times with a fork and microwave it for 3-5 minutes, depending on size. This softens the skin and makes it easier to cut. The squash will be hot, so use oven mitts and let it cool before slicing.
• Roast with fresh thyme or rosemary tucked underneath the squash. It adds flavor and aroma.
• Don’t overroast the squash. It is best when it is al dente and not mushy. It holds up better to sauces or sautés.

Recipe Variations

• Onion and garlic: Sauté some onion and garlic in olive oil or butter. Add the roasted spaghetti squash, stir to warm, and combine.
• Beef and vegetables: Brown some ground beef. Then add onions and bell peppers and cook until soft. Add tomatoes, garlic, and roasted spaghetti squash. Cook for a couple of minutes.
• Bacon and spinach: Brown the bacon. Add the spinach and cook until wilted. Add the roasted spaghetti squash and stir to combine.

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