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Roasted spaghetti squash half on a parchment-lined sheet pan, fork fluffing long, pasta-like strands; basil and Parmesan in the background.

Spaghetti Squash Recipe

Roast halved spaghetti squash at 425°F cut-side down until tender (35–45 min). Scrape into long, pasta-like strands, then season and finish with butter-garlic, marinara, or Parmesan. Serves 4; low-carb and gluten-free.
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Prep Time 10 minutes
Cook Time 45 minutes
Total Time 55 minutes
Servings: 4
Course: dinner, lunch
Cuisine: Modern American
Calories: 150
Ingredients Method

Ingredients
  

  • 2 medium spaghetti squash about 2–2.5 lb each
  • 2 tbsp olive oil or melted butter
  • 1 tsp kosher salt
  • 1/2 tsp black pepper

Method
 

  1. Heat oven to 425°F (220°C). Line a baking sheet with parchment.
  2. Halve squash lengthwise and scoop out seeds.
  3. Brush cut sides with oil; season with salt and pepper.
  4. Place halves cut-side down on the sheet. Roast 35–45 min until the rind yields to pressure and strands pull away easily with a fork.
  5. Flip, cool 5 min, then scrape with a fork and fluff the strands.
  6. Taste, adjust seasoning, and toss with your chosen finish. Serve hot.