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Roasted Spaghetti Squash

Roasted spaghetti squash is a delicious gluten-free alternative to pasta. It's so easy to make!
Course Side Dish
Cuisine American
Keyword Squash
Prep Time 5 minutes
Cook Time 30 minutes
Total Time 35 minutes
Servings 2
Calories 110kcal
Cost $.60 per serving


  • 1 1/2 lbs spaghetti squash
  • 2 tsp olive oil
  • 1/4 tsp salt


  • Preheat the oven to 400 degrees.
  • Cut the squash in half and remove the seeds and loose membrane from the middle of each half.
  • Coat the edge of each half with olive oil and place the halves face-down on a cookie sheet.
  • Prick each section of squash 3 or 4 times with a fork.
  • Bake for 30-35 minutes, until the squash is tender when pierced with a sharp knife.
  • Remove from the oven, turn over the squash sections, and let them cool until you can comfortably handle them.
  • Scrape the strands of squash out of their shells with a fork. Top with marinara or another topping of your choice and serve warm.


Calories: 110kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 332mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg