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The Best roasted spaghetti squash www.lillieeatsandtells.com

Simple Roasted Spaghetti Squash

Spaghetti Squash is a staple in so many of my meals when I'm tracking my macros. If you haven't roasted your own before, you'll love how easy it is!
5 from 2 votes
Author Lillie
Course sides
Prep Time 5 minutes
Cook Time 25 minutes
Servings 3 servings
Calories 104 kcal


  • 1 large spaghetti squash 990 g after split and seeded
  • Olive Oil Spray 5 g
  • Salt and Pepper


  • Preheat the oven to 375°. 
  • Poke the spaghetti squash several times with a knife and microwave whole for 5 minutes. You can skip this step and roast longer, but I like to make the cutting easier, and speed up the roasting process.
  • Cut off the tougher end with the stem, and then cut the squash in half lengthwise. (You can also cut across the shorter axis if you prefer longer noodles.) Scoop out the seedy center. Place both pieces face up on a parchment-lined baking sheet. Spray with a mist of oil spray and sprinkle liberally with kosher salt and pepper. Flip them face down and roast for 20-25 minutes at 375°. If you skip the microwave, roast for about 45 minutes until slightly tender.
  • Flip them over right after you pull them out so they don’t continue to steam. Now they’re ready to pull into strands and top with whatever your heart desires!


MFP: Lillie Eats and Tells Simple Roasted Spaghetti Squash


Serving: 280g roasted squashFiber: 4.3gCalories: 104kcalFat: 1.7gProtein: 2.1gCarbohydrates: 21.3g
Keywords spaghetti squash, squash

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