Roasted Spaghetti Squash Recipe

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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

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:

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

5 from 4 votes

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
Print Recipe
Prep Time:10 minutes
Cook Time:1 hour
Total Time:1 hour 10 minutes



  • 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.


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
Course: Side Dishes
Cuisine: Italian
Servings: 6 people
Calories: 202kcal
Author: Florentina

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  1. 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.