• Skip to primary navigation
  • Skip to main content
  • Skip to primary sidebar

Veggie Society

easy plant based vegan recipes featuring whole foods and a pure plant based lifestyle - the Veggie Society

  • Home
  • About
  • Recipes
  • Shop
  • Privacy Policy
  • Nav Social Menu

    • Facebook
    • Instagram
    • Pinterest
    • Twitter

How to Roast Spaghetti Squash Recipe

December 18, 2018 By florentina 1 Comment

This post may contain affiliate links. I may receive commissions for purchases made through those links at no additional cost to you.

Easy step by step guide on how to roast spaghetti squash halves in the oven. With or without oil this recipe comes out perfectly every time. Turn it into lovely angel hair noodles to use instead of pasta for a wintery gluten free dinner coated in a light pesto or homemade marinara sauce. 

How to roast spaghetti squash halves in the oven with or without oil that comes out perfectly every time.

Because ’tis the season for roasting all kinds of 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 and sprinkled with vegan walnut parmesan cheese. Or top them with a big scoop of this Italian peperonata sauce ~ out of this world!

It’s A Super  Easy Roasting Process:

Cut the squash in half lengthwise and scoop out the seeds. Brush the inside with a thin layer of olive oil, sprinkle with sea salt and some red pepper flakes and let it roast away cut side up for about 45 minutes or so until al dente. You want it nice and golden around the edges.

This is the best, most delicious method in my opinion. For the oil-free version you’ll be roasting the squash halves upside down, this method creates steam and roasts the squash without drying it out at all.  You’ll need a fork to shred the squash noodles out of the shell following their natural direction like shown in the photo below.

How to roast spaghetti squash halves in the oven with or without oil that comes out perfectly every time.

How to Roast Spaghetti Squash Notes:

  • Can be cooked in advance as it keeps well in the fridge for up to a week.
  • Oven roasted spaghetti squash also freezes well, so you might want to cook a few of them ahead of time, portion and freeze for later to use in soups and stir fries. 
  • Save and refrigerate the shells to use as natural serving bowls. Kids love this!
  • To get it more golden brown around the edges just place the squash under the broiler flames for a few minutes after baking. Keep a close eye on it making sure not to burn it.

The Best Oven Roasted Spaghetti Squash Recipe with or Without Oil.

P.S. If you make this recipe please come back here to rate it, snap a photo and tag us with #VeggieSociety on Instagram. I love to see your  creations ~ Florentina Xo’s

Print Pin

How to Roast Spaghetti Squash

Easy step by step guide on how to roast spaghetti squash halves in the oven with or without oil that comes out perfectly every time.
Course Side Dish
Cuisine Italian
Keyword Roasted Spaghetti Squash
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 4 people
Calories 169kcal
Author Florentina

Ingredients

  • 2 spaghetti squashes
  • 1 pinch red pepper flakes
  • 1 pinch sea salt
  • 2 tsp olive oil or water for brushing
US Customary - Metric

Instructions

  • Preheat your oven to 400”F.
  • Cut the squash in half lengthwise and scoop out the seeds.( I find that a grapefruit spoon works perfect here).
  • Brush the inside of each squash half with a thin layer of olive oil, sprinkle with sea salt and some red pepper flakes and place on a parchment lined baking sheet cut side up.
  • Roast in the preheated oven at 400”F for 45 minutes to 1 hour (depending on its size) until fork tender.

Oil-Free Version:

  • Cut the squash in half lengthwise and scoop out the seeds.
    Lightly brush the inside with water (or veggie stock), not too much so it won’t turn out mushy. Sprinkle with sea salt and roast cut side down on a parchment lined baking dish for 45 minutes or until tender. 

Nutrition

Calories: 169kcal | Carbohydrates: 33g | Protein: 3g | Fat: 5g | Sodium: 92mg | Potassium: 521mg | Fiber: 7g | Sugar: 13g | Vitamin A: 580IU | Vitamin C: 10.1mg | Calcium: 111mg | Iron: 1.5mg

Awesome Sides:

Best Brussels Sprouts

Best Brussels Sprouts

Best Roasted Broccoli

Best Roasted Broccoli

Roasted Sweet Potato Rounds Appetizers

Roasted Sweet Potato Rounds Appetizers

Filed Under: Gluten Free, Plant-Based, Plantricious, Sides, Thanksgiving, Vegan Recipes

Keep In Touch

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is our COO and taste tester in chief! Continue reading…

Previous Post: « Snowball Italian Wedding Cookies Recipe (Vegan)
Next Post: Sweet Potato Lentil Stew Recipe »

Primary Sidebar

Hi, I'm Florentina! I'm the voice behind the easy Plant-Based recipes here at the Veggie Society. Peluci is the taste tester in chief! About Veggie Society…

RECIPE INDEX

Recent Recipes

Cabbage Roll Casserole with Brown rice and Vegan Sour Cream

Unstuffed Cabbage Roll Casserole Recipe

Vegan Scallops

Vegan Scallops Recipe

Vegan Bolognese Sauce with Soy Curls and Red Wine

Vegan Bolognese Recipe

Spaghetti Aglio e Olio Recipe (Garlic and Oil Pasta)

Spaghetti Aglio e Olio Recipe  (Garlic and Oil Pasta) 

Copyright © 2021 · Veggie Society