How to Roast A Spaghetti Squash

Shredding the Roasted Spaghetti Squash

Roasting a spaghetti squash is wicked easy and is extremely worth it.  You can roast multiple at a time and portion out dinner quantities and freeze to use in the future to make your time stretch.  If you are looking to eat healthier, maybe looking to cut out carbs and starches where you can, then I highly recommend at least trying spaghetti squash.  The texture doesn’t suck either, especially when you bake it like a casserole which I will be posting multiple recipes for in the future.  Let us begin.


Spaghetti Squash

  • Spaghetti Squash
  • Olive Oil


Cut your spaghetti squash length wise

Spaghetti Squash insides

Scoop out the guts. Don’t stress about this part being perfect.

Spaghetti Squash With Guts Removed

We decided to save the seeds today and dry them out and run an experiment with using them in our garden this Spring. (Bcuz why not?!)

Spaghetti Squash Seeds

Lightly olive oil the inside of the squash.

Lightly Adding Olive Oil to the Spaghetti Squash

Place insides down and place in 375 F oven and roast for about an hour..  This will steam the inside of the squash and thus roast/cook it. I like to use foil to save me some clean up time.

Spaghetti Squash Ready for Oven

Flip insides facing out and let cool before handling.

Roasted Spaghetti Squash Out of the Oven

Now use a fork or fingers and shred the spaghetti.  This will create the spaghetti noodle effect. Depending on how old your squash Is and how well baked it is will depend on how cleanly your spaghetti squash insides will come off of the outer skin.

Shredding the Roasted Spaghetti Squash



Shredded Spaghetti Squash 1

See…Super easy!  Now go try it out!

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