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Cooked spaghetti squash halves

Roasted Spaghetti Squash

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  • 1 medium spaghetti squash
  • 3 teaspoons olive oil
  • Sea salt & black pepper to taste
  • ½ teaspoon onion granules
  • Optional: garlic powder


  1. Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper. 
  2. Slice the ends off the spaghetti squash, then cut in half lengthwise. Use a large spoon to remove the seeds and pulp from each half.
  3. Rub the inside of each half with 1 ½ teaspoons olive oil, then sprinkle with sea salt and pepper. Sprinkle each half with ¼ teaspoon of the onion granules. If using the optional garlic powder, add a few shakes of that as well.
  4. Place the spaghetti squash, cut side facing down, in the oven. Roast for 40 to 50 minutes. 
  5. Remove the spaghetti squash from the oven. Let it sit for 10 minutes, then use a fork to carefully remove the strands. Serve with your favorite sauce or topping. The cooked spaghetti squash will keep for up to 4 days when stored covered in the refrigerator.
  • Sauce options: Marinara sauce, lentil Bolognese, pesto, almond cream sauce etc.
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Natural Kitchen Cooking School