Roasted Spaghetti Squash

Spaghetti Squash 2

Even though spiralizing is all the rage right now, and I’ve tried many types of vegetable noodles, spaghetti squash remains my favorite grain free option either as a side dish or as a substitute for noodles in Italian dishes. I can’t say it tastes like pasta but it is delicious in its own right, with a mild, nutty flavor and a texture slightly resembling angel hair pasta.

The best thing about spaghetti squash is the nutrition it adds to a dish where you’d normally be eating pasta instead. One cup of pasta has about 200 calories and 43 grams of carbohydrates, whereas a cup of spaghetti squash has about 40 calories and 7 grams of carbohydrates, meaning you can eat much more of it without getting that full, lethargic feeling that usually follows a bowl of pasta. 

Cooking Spaghetti Squash

There are many methods to cooking spaghetti squash, including microwaving it, using the crock pot, and pressure cooking it, but I prefer to roast it. I cut the spaghetti squash in half (be VERY careful doing this), scoop out the seeds, and then cut each half into thirds to speed up the roasting process. I roast the squash facing up because it adds great flavor and keeps the squash from getting too soggy.

Once the squash has cooled, I separate the strands and then saute them with olive oil, butter, garlic, and parsley. Last night I happened to have some pork dust on hand from Bacon’s Heir (you can buy this or grind up your own pork rinds) so I topped the squash with this as a replacement for breadcrumbs and a little bit of Parmesan cheese. This was a side dish for Chicken Piccata, which will be coming to the blog soon!

Spaghetti Squash Edited

Recipe: Roasted Spaghetti Squash

1 2-3 lb Spaghetti Squash

1 Tbs melted ghee or avocado oil

1/2 Tbs Olive Oil

1/2 Tbs Butter

2 cloves of garlic, minced**

2 Tbs Italian Parsley, chopped

1/4 Cup of shredded Parmesan cheese

2 Tbs crushed pork rinds (optional)


  1. Preheat oven to 400 degrees
  2. Carefully cut spaghetti squash in half, scoop out seeds, and discard them
  3. Place spaghetti squash flat side down on cutting board, and cut into thirds
  4. Place spaghetti squash on baking sheet, and brush with ghee or avocado oil, season with salt and pepper
  5. Bake for 30 minutes. After 30 minutes, check to see if strands easily pull apart, if not, continue cooking and checking the squash in 10-minute increments
  6. Once squash is cool, separate all of the strands.
  7. Melt butter and olive oil in a pan large enough to fit spaghetti squash.
  8. Saute garlic in the butter until fragrant, and then add in spaghetti squash. Stir this around then add in parsley.
  9. Add Parmesan cheese and top with pork rinds if using.

**For low FODMAP, use garlic olive oil in this recipe instead of garlic.

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1 Comment

  • Reply
    July 11, 2016 at 12:39 am

    Thanks for sharing these tricks to decrease the cooking time. I love spaghetti squash as well. My favorite topping is basil pesto.

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