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Roasted Spaghetti Squash Recipe

An easy guide on how to roast spaghetti squash in the oven, turn it into lovely angel hair noodles to use instead of pasta for a wintery gluten free dinner, plus a few fun serving ideas. 
Roasted Spaghetti Squash Recipe
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Roasted Spaghetti Squash

Today we are going to tackle spaghetti squash!
Because tis’ the season for roasting all kinds of healthy and delicious veggies you can enjoy in endless different variations. Incredibly versatile, I’m thinking angel hair style with oven roasted cherry tomatoes, garlic and herbs served out of the squash shells turned eco friendly rustic bowls.  Aren’t those cute ..?
Roasted Spaghetti Squash Bowls

 

How to roast spaghetti squash:

  1. cut the squash in half.
  2. scoop out the seeds.
  3. brush the inside with good wholesome olive oil.
  4. sprinkle with sea salt and some red pepper flakes.
  5. let it roast away for one hour or so, cut side up.

I like mine with a little attitude, hence the red pepper flakes, and also a little bit extra cooked so it gets nicely golden brown on top. You can throw it under the broiler for a couple of minutes to get a little caramelization going on top. 

Oven Roasted Spaghetti Squash with Olive Oil and Herbs

I’ve experimented with cooking spaghetti squash a couple of different ways and I can tell you beyond a reasonable doubt that roasting it is the tastiest route. Do let me know If you adventure into some other incredibly delicious process this winter, mama wants to know!

Favorite serving ideas:

  • sautéed chanterelle mushrooms and crispy sage  
  • tossed with basil pesto and marinated artichokes
  • sauce it up with arrabiata or marinara sauce
  • shape into little nests like hash browns, crisp up in a cast iron skillet and drizzle with chimichurri sauce.
  • vegan sausage and kale
  • tossed with lemon, garlic and olive oil
  • roasted vegetables
  • loaded with peperonata
  • vegetarian mushroom bolognese
  • add to soups

Note worthy:

Keeps in the fridge for up to a week and also freezes well. You might want to cook a few squashes ahead of time, portion and freeze for later.

Roasted Spaghetti Noodles

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Roasted Spaghetti Squash Recipe

An easy guide on how to roast spaghetti squash in the oven, turn it into lovely angel hair noodles to use instead of pasta for a wintery gluten free dinner
Course Side Dishes
Cuisine Italian
Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 10 minutes
Servings 6 people
Calories 202kcal
Author Florentina

Ingredients

  • 2 spaghetti squash large
  • 3 tbsp extra virgin olive oil + more as needed
  • 1 tsp sea salt + more to taste
  • 1 1 /2 tsp red pepper flakes

Instructions

  • Preheat your oven to 400”F
  • Cut the squash lengthwise in half. Using a spoon ( a grapefruit spoon works amazing) scoop out all the seeds and reserve for roasting.
  • Place the squash halves on a baking tray cut side up. Brush each one with olive oil and sprinkle with sea salt and red pepper flakes all over the top.
  • Roast in the preheated oven for 45 minutes to 1 hour, depending on your likeness.
  • Remove the squash from the oven and allow it to cool. Once cool enough to handle use a fork and shred the flesh onto a tray while holding the squash horizontally, this way nice long spaghetti-like noodles will form.

Nutrition

Calories: 202kcal | Carbohydrates: 31g | Protein: 2g | Fat: 9g | Saturated Fat: 1g | Sodium: 464mg | Potassium: 489mg | Fiber: 6g | Sugar: 12g | Vitamin A: 545IU | Vitamin C: 9.5mg | Calcium: 104mg | Iron: 1.4mg

 You’ll Also Love:

Roasted Acorn Squash Recipe with Pepper Chimichurri

Roasted Acorn Squash

Autumn Salad Recipe

Autumn Salad

Butternut Squash Apple Soup

 

Butternut Squash Apple Soup

roasted spaghetti squash recipe

Filed Under: Gluten Free, Holiday, Sides, Vegan, Vegetables, Vegetarian

About Florentina

Hi, I'm Florentina, the voice behind the wholesome recipes you find in this journal. But I'm not alone, I'm really just channeling the Man in the Photo, one recipe at a time! Thank you for joining me in my quest for the art of simple, rustic living, trying to capture the raw beauty of organic food & life through the lens of my Iphone and camera.

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Reader Interactions

Comments

  1. Sabrina @ Dinner, then Dessert

    October 11, 2015 at 11:33 pm

    5 stars
    I need you to make them magically turn into noodles! Haha.. I actually add these to angelhair 1:3 ratio pasta to spaghetti squash so I can feel like I am still getting real pasta! Love your cooking method!

    Reply
    • Florentina

      October 12, 2015 at 10:25 am

      That is brilliant! I am so doing that this week and just toss them in a fresh tomato basil garlic sauce, my favorite !

      Reply
  2. J at A Hot Southern Mess

    October 12, 2015 at 6:11 am

    5 stars
    I love spaghetti squash! We cook it at least once a week. What a good idea to make more and store it in the fridge. i am also going to try it with the red pepper flakes! Yum!

    Reply
    • Florentina

      October 12, 2015 at 10:24 am

      You do ? I need to do it more often myself, but this time I’ll roast like 4 at a time.haha!

      Reply
  3. Katalina @ Peas & Peonies

    October 12, 2015 at 8:55 pm

    5 stars
    I love spaghetti squash, sometimes I just eat it plain with walnuts and honey, well thats not plain anymore lol 🙂 but my point is, that its so good, it doesnt even need many toppings to be delicious!

    Reply
    • Florentina

      October 12, 2015 at 9:16 pm

      I have never thought of drizzling it with honey. Whaat ? I’m doing this!

      Reply
  4. Andrea

    September 22, 2017 at 4:21 pm

    5 stars
    My absolute favorite spaghetti Squash recipe, using the shells a stir bowls isn’t brilliant, everyone love doesn’t it. I made roasted veggies and quinoa to go with.

    Reply

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Ciao Florentina Channeling the Man in the Photo, one recipe at a time, mostly Italian and Vegetarian lifestyle! Please join my quest for the art of simple, rustic living, trying to capture the raw beauty of food & life through the lens of my Iphone - Florentina L.

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