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Oven- Roasted Spaghetti Squash

If you are as big a fan of pasta as I am, you might want to eat it every day. That is a terrible idea. Do not do that. DO make spaghetti squash. Spaghetti squash is not pasta, let’s just say it and get it over with. However, it IS a healthy alternative. I have made this recipe a thousand times, and the one I describe below is my favorite. I prefer the noodles to taste roasted rather than watery. I like them to have some substance as well, and this recipe will provide that.


1 whole Spaghetti squash

2 tablespoons of good olive oil (1 for each side)


Garlic powder

Salt and pepper


1- Preheat oven to 450 (most recipes will say to preheat your oven to 375, but this might leave your squash watery)

2- Cut your squash lengthwise (Do NOT poke holes in the squash)

3- Scoop out the seeds out with a spoon and discard

4- Lather with olive oil, paprika, garlic powder and salt and pepper

5- Place the squash flat side down on a baking sheet (Do Not put water in the bottom of the pan)

6- Depending on the size of the squash, remove from oven after about 30 minutes

7- Remove from heat and scrape the squash out with a fork

8- Plate and serve under pasta sauce

See my next post with Spicy Ground Turkey Meatballs to add to this recipe!

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