Learn the easiest, quickest way to make Roasted Spaghetti Squash to serve as a side dish to your family. It’s one of our very favorite ways to cook winter squash.

Roasted Spaghetti Squash

I know firsthand that cooking winter squash can be a little intimidating and often actually challenging due to the thickness of the skin. But this method for making roasted spaghetti squash is both really straight forward and super easy.

Instead of cutting the squash in half and roasting, we cut down on the cook time significantly by slicing the squash into rounds. This makes less surface area that needs to cook through and keeps the strands of the squash longer—to more resemble spaghetti.

We love having long strands of squash since my kids love to twirl them on their forks! See below for all of the variations and flavor options on the idea to customize this for your own family.

(You may enjoy my method for roasting Acorn Squash, too.)

Ingredients You Need

Below are the ingredients that you need to make spaghetti squash in the oven so you know what to pick up at the store and to have on hand for easy cooking. (You can also look at my Spaghetti Squash Baby food for more tips for younger eaters, too.)

• Spaghetti squash: Look for yellow, oblong spaghetti squash near other squash at your supermarket. To tell if one is ripe, look for it to be golden yellow, rather than very pale. It will likely also have one pale mark on one side from where it sat on the ground as it grew.
• Olive oil: I brush the squash with olive oil to help it soften as it cooks. This is also an easy way to add healthy fats to baby food, which the kids need for brain development.
• Cinnamon, cumin, or Chinese Five Spice (optional): Add any of these flavors to add yum to the relatively mellow tasting squash. If you plan to serve with marinara sauce, I would leave it plain.
• Marinara sauce and/or shredded cheese (optional): If you cook the squash without the optional seasonings, topping or serving with a little marinara sauce and shredded mozzarella is a yummy way to add flavor. You can even add shredded basil for more flavor, too.

Step-by-Step Instructions

Here’s a look at how to make this recipe so you know what to expect. Scroll down to the end of the post for the full amounts and timing.

1. Slice the stem and the base off of the squash.
2. Cut into slices and then scoop out the seeds.
3. Arrange on the baking sheet. Drizzle the olive oil over top. Sprinkle with any optional seasonings.
4. Bake until just tender when poked with a fork and the strands pull away from the skin easily.

Then, use a fork to loosen the strands of squash from the skin and serve. You can serve it simple as shown or top with marinara sauce and shredded cheese and pop back into the oven to melt slightly.

You can also top with spices or herbs, as you enjoy.

How to Store

Store cooked and cooled squash slices or strands in an airtight container in the fridge for up to a week.

Best Tips for Success

• Drizzle squash strands with additional olive oil before serving to add more fats and flavor if desired.
• Add one of the optional spices for additional flavor.
• Or, top the squash strands with shredded cheese and marinara sauce. Pop under the broiler to melt the cheese and warm through. Add extra flavor by adding shredded fresh basil or a tiny amount of dried oregano or thyme.
• You may enjoy your serving with sautéed onion or garlic, baby spinach, or kale, topped with halved cherry tomatoes, or served with cooked Italian sausage or ground beef.

I’d love to hear your feedback on this post, so please rate and comment below!

• Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or foil.

• Wash and dry the spaghetti squash. Slice the stem and the base off of the squash.

• Cut into 2-inch slices. Scoop out the seeds with a spoon and discard.

• Arrange rounds in a layer on the prepared baking sheet. Drizzle the olive oil over top and rub to coat, turning each piece over so both sides are coated in oil.

• Sprinkle with any optional seasonings.

• Bake for 20-22 minutes, or until the pieces are tender when poked with a fork.

• Use a fork to loosen the strands of squash from the skin. Transfer to a plate to serve, with marinara sauce and/or shredded cheese if desired.

• Store cooked and cooled squash slices or strands in an airtight container in the fridge for up to a week.
• Drizzle squash strands with additional olive oil before serving to add more fats and flavor if desired.
• Add one of the optional spices for additional flavor.
• Or, top the squash strands with shredded cheese and marinara sauce. Pop under the broiler to melt the cheese and warm through. Add extra flavor by adding shredded fresh basil or a tiny amount of dried oregano or thyme.
• You may enjoy your serving with sauteed onion or garlic, baby spinach, or kale, topped with halved cherry tomatoes, or served with cooked Italian sausage or ground beef.

Serving: 2slices, Calories: 106kcal, Carbohydrates: 17g, Protein: 2g, Fat: 5g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 3g, Sodium: 41mg, Potassium: 261mg, Fiber: 4g, Sugar: 7g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 1mg