Roasted Spaghetti Squash

  • Yield : 2
  • Servings : 2
  • Prep Time : 5m
  • Cook Time : 50m
  • Ready In : 55m
Who doesn’t love pasta?! I know I do! But sometimes it’s easy to get carried away with excess servings, and your meal can quickly add up in calories and carbs. So I wanted to share a dish you can make that gives you that pasta fix without feeling guilty afterwards. Plus, you’re making all your noodles veggie based, so it’s not only healthy but very affordable too!
For more recipes from Margaret, check out The Plant Philosophy!


  • 1 Spaghetti Squash
  • Tomato Sauce/ Marinara (optional)
  • Grape Tomatoes (optional)
  • Chives (optional)
  • Salt & Pepper to taste


Step 1

Preheat your oven to 350 degrees fahrenheit

Step 2

Wash and cut your squash in half, vertically

Step 3

Remove the seeds and place both pieces face-down on a foil lined baking sheet

Step 4

Bake for 50-55 minutes, or until soft/tender (you should be able to scrape the sides with a fork easily)

Step 5

Serve hot with homemade sauce, tomato slices, fresh herbs or simply a little salt & pepper to your desired taste!

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Comments (7)

  1. posted by Yvonne on September 22, 2013

    Looks delicious!

  2. posted by Joan E on October 26, 2013

    Just tried the baked spaghetti squash topped with spaghetti sauce. Amazing. I have never tried spaghetti squash before. My son, 12 yrs old, was interested in what I was making. He loved it too! This is a kid that is drawn to everything fatty, sugary or salty!! It made me so happy to see him excited about something so healthy!!! Thank you!!!

    • posted by Margaret Chapman on October 26, 2013

      Yay! So very happy you and your son enjoyed this dish! 😀 it’s definitely a favorite of mine. Hopefully this is a step in a healthier direction for him trying something new that’s still delicious. I always make my nephew smoothies in place of juices/sodas. Little steps to a better path 🙂

  3. posted by Susan Collyar on August 24, 2017

    Just made the Spaghetti squash topped with tomato basil sauce and added Trader Joe’s meatless meatballs to keep it vegan…amazing. thanks for the recipe.


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