Light, flavorful, and very simple, oven-baked spaghetti squash is the perfect base for countless dishes or a delicious side dish all on its own. With a drizzle of olive oil, a hint of garlic, and fresh parsley, this recipe transforms a humble squash into a dish that’s both nourishing and satisfying. Easily enjoy spaghetti squash year-round!
I enjoy baked spaghetti squash year-round, but especially during the summer months paired with white wine garlic steamed clams for a lighter meal.
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Why You'll Love This Recipe
I started making spaghetti squash after looking for a low-carb alternative to pasta, and found this squash is a great way to feel like you are still eating spaghetti. There are so many different ways to enjoy spaghetti squash. I just know you are going to add this simple dish to your favorite spaghetti squash recipes. Here are a few reasons why:
- Flavorful: The roasted garlic and buttery finish makes every bite irresistible.
- Simple: Minimal ingredients, minimal effort.
- Healthy: Naturally low-carb, gluten-free, and packed with nutrients.
- Versatile: Enjoy as is, or pair it with your favorite pasta sauce or protein.
Equipment
- Baking sheet: Provides a sturdy, flat surface for roasting the squash evenly and prevents any mess in the oven.
- Sharp knife & Cutting Board: Essential for safely and efficiently cutting through the tough skin of the spaghetti squash.
- Spoon (for scooping seeds): Helps remove the seeds and stringy pulp from the center of the squash with ease, leaving you with a clean interior to season.
- Fork (for shredding squash): Used after baking to gently pull apart the squash flesh into long, spaghetti-like strands.
- Parchment paper: Prevents the squash from sticking to the baking sheet and makes cleanup much easier.
Ingredients
- Spaghetti squash: The star of the dish, this squash has a unique texture that transforms into “spaghetti” strands when roasted. It’s naturally low-carb and full of nutrients like vitamin C and fiber.
- Garlic (minced): Adds a rich, aromatic flavor that infuses the squash as it bakes, enhancing its natural sweetness.
- Olive oil: Coats the squash to prevent it from drying out during roasting, while adding a subtle, savory richness.
- Salt and pepper: Simple seasonings that enhance the natural flavors of the squash and garlic.
- Butter (optional, for after baking): Adds a silky, luxurious finish to the roasted squash strands, making them more flavorful and satisfying.
- Fresh parsley (for garnish): Provides a pop of color and a fresh, herbal note that brightens up the dish.
See recipe card for quantities.
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the squash: To help soften the spaghetti squash, poke the skin with a fork all around the squash. Microwave the squash in 1 minute increments. Rotate the squash after a minute increment so it is sitting on a different side. Microwave 3-5 minutes, depending on how large the squash is. Carefully slice the spaghetti squash in half lengthwise. The stem end will be the toughest part to cut through, and you may need to cut around it.
- Remove seeds and pulp: Scoop the seeds and pulp out of the inside of the squash and discard (or save the seeds to roast for a snack :-).
- Season the squash: Drizzle olive oil evenly over the cut sides of the squash. Sprinkle with minced garlic, salt, and pepper for a flavorful kick.
- Bake: Place the squash on the prepared baking sheet. Bake in the oven for 35-45 minutes, or until the flesh is fork tender.
- Shred the “spaghetti”: Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into long, spaghetti-like strands.
- Finish with butter and parsley: Toss the strands with a pat of butter for a silky finish, and sprinkle with fresh parsley for a burst of color and freshness.
- Serve and enjoy: Serve as a side dish, or use it as a low-carb substitute for pasta.
Tips & Tricks
- Cutting Made Easy: If the squash is too hard to cut, soften the spaghetti squash by poking the skin with a fork all around the squash. Microwave the squash in 1 minute increments. Rotate the squash after a minute increment so it is sitting on a different side. Rotating helps prevent one side of the squash from becoming soggy. Microwave 3-5 minutes, depending on the size of the squash. A smaller squash will only need about 3 minutes, while a large squash will need 5 minutes.
- Boost the Flavor: Add a sprinkle of parmesan cheese, a little butter, or a pinch of red pepper flakes for extra zest.
- Save the Seeds: Roast the seeds with olive oil, salt, and your favorite spices for a crunchy snack.
Spaghetti Squash Variations
Oh the wonderful world of spaghetti squash. Now that you know how to easily bake spaghetti squash, the real fun begins with all the different ways you can prepare the squash. Here are a few ideas:
- Pasta Alternatives: Toss the roasted strands with marinara sauce, Alfredo sauce, or pesto for a low-carb, gluten-free alternative to traditional pasta.
- Spaghetti Squash Carbonara: Mix the strands with crispy bacon, egg yolks, Parmesan cheese, and a dash of black pepper for a creamy and indulgent dish. Top with buttery garlic steamed clams.
- Spaghetti Squash Casserole: Layer the strands with ground beef or turkey, marinara sauce, and mozzarella cheese, then bake until bubbly for a comforting, lasagna-inspired meal.
- Spaghetti Squash Primavera: Combine the squash with sautéed vegetables like bell peppers, zucchini, cherry tomatoes, and garlic for a vibrant and healthy veggie-forward dish.
- Garlic Butter Parmesan: Toss the squash with melted butter, minced garlic, and a generous sprinkle of Parmesan cheese for a simple, savory option.
- Spaghetti Squash Pizza Boats: Top the roasted squash halves with pizza sauce, shredded mozzarella, and your favorite toppings, then broil until melty and bubbly.
Storage
Store any leftovers in an airtight container in the refrigerator for up to 3 days. Reheat gently in a skillet with a touch of olive oil or butter.
Pairing
These are my favorite dishes to serve with this recipe:
Oven Baked Spaghetti Squash Recipe
Light, flavorful, and very simple, oven-baked spaghetti squash is the perfect base for countless dishes or a delicious side dish all on its own. With a drizzle of olive oil, a hint of garlic, and fresh parsley, this recipe transforms a humble squash into a dish that’s both nourishing and satisfying.
Servings: 2 people
Equipment
- Baking Sheet
- Sharp knife & Cutting Board
- Spoon (for scooping seeds)
- Fork (for shredding squash)
- Parchment Paper
Ingredients
- 1 medium spaghetti squash
- 2 cloves garlic minced
- 2 tablespoon olive oil
- Salt and pepper to taste
- 1 tablespoon butter optional for after baking
- Fresh parsley chopped for garnish
Instructions
- Preheat the oven: Set your oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Prepare the squash: To help soften the spaghetti squash, poke the skin with a fork all around the squash. Microwave the squash in 1 minute increments. Rotate the squash after a minute increment so it is sitting on a different side. Microwave 3-5 minutes, depending on how large the squash is. Carefully slice the spaghetti squash in half lengthwise. The stem end will be the toughest part to cut through, and you may need to cut around it. Scoop the seeds out of the inside of the squash and discard (or save the seeds to roast for a snack :-).
- Season the squash: Drizzle olive oil evenly over the cut sides of the squash. Sprinkle with minced garlic, salt, and pepper for a flavorful kick.
- Bake: Place the squash halves on the prepared baking sheet. Bake in the oven for 35-45 minutes, or until the flesh is fork tender, easily pierced with a fork.
- Shred the “spaghetti”: Remove the squash from the oven and let it cool slightly. Use a fork to scrape the flesh into long, spaghetti-like strands.
- Finish with butter and parsley: Toss the strands with a pat of butter for a silky finish, and sprinkle with fresh parsley for a burst of color and freshness.
- Serve and enjoy: Serve as a side dish, or use it as a low-carb substitute for pasta.
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