Baked Spaghetti Squash

Whether you choose to serve this baked spaghetti squash as a substitute for pasta or to enjoy it on its own, we have the tips and tricks to get you to perfectly tender, shreddable squash every time.

Why this recipe works

Baked spaghetti squash is a powerhouse of vitamins, antioxidants, and nutrients. Similar to zucchini noodles, this winter squash is a great sub-in for pasta dishes if you are following a low-carb, keto, or low-calorie diet and tastes delicious with all kinds of different toppings and sauces thanks to its stringy pasta-like texture.  

Spaghetti squash is a mellow tasting squash with stringy innards once cooked. It’s hearty, filling, and a great base for flavorful mix-ins. Plus, it’s the perfect option for gluten-free noodles. The texture is soft and tender once cooked, and though it doesn’t completely resemble pasta in terms of flavor, it’s a wonderful middle ground with much more nutritional value compared to carb-heavy pastas.

Ingredients you will need

Get all measurements, ingredients, and instructions in the printable version at the end of this post.

Ingredient Info and Substitution Suggestions

SQUASH – Spaghetti squash can be a little challenging to cut through. You may find it easier to use a sawing motion with a bread knife instead of a slicing motion with a chef’s knife. See the video at the end of this post on how to shred the baked spaghetti squash.

How to Make Baked Spaghetti Squash

These step by step photos and instructions are here to help you visualize how to make this recipe. You can Jump to Recipe to get the printable version of this recipe, complete with measurements and instructions at the bottom.

1. Preheat oven to 400 F.
2. Cut spaghetti squash in half lengthwise.
3. Scoop seeds out of both sides of the squash.
4. Turn squash over, skin side up, pierce the skin with a fork a few times.
5. Turn squash back over, skin side down, brush flesh of squash with olive oil.
6. Season with garlic salt and pepper.
7. Place squash, skin side down on a parchment paper lined baking sheet. Bake for 45 minutes.
8. Move pan up to top rack. Turn oven up to the broil setting. Watch carefully, you just want to broil it long enough to brown the top. About 2-3 minutes.
9. Remove from broiler and immediately sprinkle with parmesan cheese (if using). Garnish with fresh chopped parsley and serve.

Frequently Asked Questions & Expert Tips

Serving Suggestions

Baked spaghetti squash is a versatile dish that can be served with parmesan, a pat of butter, or coated in marinara, alfredo sauce, or pesto. You can mix in vegetables or protein like ground beef and chicken or simply enjoy it as is with a dash of salt and pepper.

More Related Recipes

• Zucchini Sliders
• Air Fryer Acorn Squash
• Butternut Squash Mac and Cheese
• Slow Cooker Butternut Squash Soup
• Butternut Squash Pasta with Cheesy Cream Sauce

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Baked Spaghetti Squash

Spaghetti squash is a mellow tasting squash with stringy innards once cooked. It's hearty, filling, and a great base for flavorful mix-ins.

5 from 3 votes

IMPORTANT – There are often Frequently Asked Questions within the blog post that you may find helpful. Simply scroll back up to read them!

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Course: Main Course, Side Dish

Cuisine: American

Servings: 2 servings

50 minutes mins

Calories: 214

Author: Amanda Davis

Ingredients

• ▢ 1 spaghetti squash 2 1/3 lbs, 37 ounces
• ▢ 1 Tablespoon olive oil
• ▢ 1 teaspoon garlic salt
• ▢ 1 teaspoon black pepper
• ▢ shredded parmesan cheese optional topping
• ▢ fresh chopped parsley optional garnish

Things You’ll Need

• ▢
  Chef’s knife
• ▢
  Cutting board
• ▢
  Baking sheet
• ▢
  Parchment paper
• ▢
  Pastry brush

Before You Begin

• Spaghetti squash can be a little challenging to cut through. You may find it easier to use a sawing motion with a bread knife instead of a slicing motion with a chef’s knife.
• Use a damp paper towel underneath your cutting board to keep the board from moving around while you work.
• This dish will keep in the refrigerator for about 2 days. However, we have found that spaghetti squash tastes best if served right away. Day one of leftovers is fine, but by day two the dish will have lost some of its flavor luster.

Instructions

• Preheat oven to 400 F.
• Cut spaghetti squash in half lengthwise.
• Scoop seeds out of both sides of the squash.
• Turn squash over, skin side up, pierce the skin with a fork a few times.
• Turn squash back over, skin side down, brush flesh of squash with olive oil.
• Season with garlic salt and pepper.
• Place squash, skin side down on a parchment paper lined baking sheet. Bake for 45 minutes.
• Move pan up to top rack. Turn oven up to the broil setting. Watch carefully, you just want to broil it long enough to brown the top. About 2-3 minutes.
• Remove from broiler and immediately sprinkle with parmesan cheese (if using). Garnish with fresh chopped parsley and serve.

Nutrition

Serving: 1serving (1/2 the squash) | Calories: 214cal | Carbohydrates: 34g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Polyunsaturated Fat: 2g | Monounsaturated Fat: 5g | Sodium: 1245mg | Potassium: 535mg | Fiber: 7g | Sugar: 13g | Vitamin A: 585IU | Vitamin C: 10mg | Calcium: 116mg | Iron: 2mg

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