Paleo Roasted Spaghetti Squash

Finding a simple, healthy side dish that actually tastes good can feel like an impossible task. After all, most vegetables require tons of prep work or fancy seasonings to make them appealing, and things get even trickier when you’re trying to feed a family with different taste preferences.

Luckily, roasted spaghetti squash checks all the boxes: it’s naturally sweet and satisfying, requires minimal preparation, and works perfectly as a base for whatever sauces or toppings you have in your kitchen.

What Kind of Spaghetti Squash Should I Use?

When picking out a spaghetti squash at the store, look for one that feels heavy for its size and has a hard, smooth skin without any soft spots or cracks. A medium-sized squash around 2 pounds is perfect for most recipes and will give you plenty of those pasta-like strands we’re after. The color should be a pale yellow or cream – avoid any that are still green since they’re not fully ripe yet. If you can only find a larger squash, no worries, just plan on having some tasty leftovers since one medium squash typically serves about 4 people as a side dish.

Options for Substitutions

This simple roasted spaghetti squash recipe is pretty straightforward, but here are a few swaps you can make:

• Spaghetti squash: While spaghetti squash is really the star here and can’t be substituted for the same texture, you could try delicata squash or acorn squash if that’s what you have. Just know they won’t give you those fun spaghetti-like strands.
• Extra virgin olive oil: Any neutral oil works fine here – try avocado oil, regular olive oil, or even melted butter for a richer flavor.
• Kosher salt: Regular table salt works just fine, but use about half the amount since it’s more concentrated than kosher salt.
• Ground black pepper: White pepper or even a pinch of garlic powder can add a different flavor profile if you want to switch things up.

Watch Out for These Mistakes While Roasting

The biggest mistake when roasting spaghetti squash is not cutting it properly – always cut lengthwise (not crosswise) to get those long, pasta-like strands, and make sure to scoop out all the seeds and pulp from the center before roasting.

Another common error is overcooking the squash, which turns those beautiful strands into mush – start checking for doneness around 35-40 minutes by gently scraping the flesh with a fork.

To prevent the cut sides from drying out, place the squash cut-side down on the baking sheet for the first half of cooking, then flip them over for the remaining time to get a nice caramelized surface.

Don’t skip letting the squash cool for a few minutes after roasting, as this makes it much easier to handle and scrape out the strands without burning your fingers.

What to Serve With Roasted Spaghetti Squash?

Roasted spaghetti squash is like a blank canvas that pairs well with so many different flavors and toppings. I love serving it with a simple marinara sauce and some grated parmesan cheese for a lighter take on traditional pasta night. You can also top it with pesto, grilled chicken, or sautéed vegetables like mushrooms and bell peppers for a more filling meal. For something heartier, try it alongside meatballs or Italian sausage, and don’t forget a side of garlic bread for scooping up any extra sauce.

Storage Instructions

Refrigerate: Once your spaghetti squash has cooled down, you can store it in the fridge for up to 5 days in an airtight container. I like to keep mine in glass containers since they don’t absorb any flavors. It’s perfect for meal prep – just roast a big batch on Sunday and use it throughout the week!

Freeze: Spaghetti squash freezes pretty well, though the texture gets a bit softer after thawing. Store it in freezer bags or containers for up to 6 months. I usually portion it out into meal-sized amounts so I can grab just what I need for dinner.

Warm Up: To enjoy your leftover spaghetti squash, you can warm it up in the microwave for about 1-2 minutes or toss it in a hot skillet with a little oil for 3-4 minutes. If it’s frozen, let it thaw in the fridge overnight first, then heat it up however you like.

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 180-220
• Protein: 3-4 g
• Fat: 5-7 g
• Carbohydrates: 36-44 g

Ingredients

• 1 medium spaghetti squash (about 2 lb)
• 1 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Step 1: Prepare the Spaghetti Squash

• 1 medium spaghetti squash (about 2 lb)

Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper.

Using a large, sharp chef’s knife, trim both the stem and base ends from the spaghetti squash to create flat surfaces.

Stand the squash upright on its larger end and carefully cut it in half lengthwise from top to bottom.

Scoop out and discard the seeds and stringy insides, or save the seeds for roasting later.

Step 2: Season the Squash Halves

• 1 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper
• spaghetti squash halves from Step 1

Drizzle each cut side of the spaghetti squash halves with 1/2 teaspoon of extra-virgin olive oil.

Sprinkle the kosher salt and ground black pepper evenly over the halves, then rub the seasonings in lightly to coat the insides of the squash thoroughly.

Step 3: Bake the Squash

• seasoned spaghetti squash halves from Step 2

Place the seasoned squash halves cut-side down on the prepared baking sheet.

Bake in the preheated oven for 35 to 40 minutes, or until the inside is just fork-tender, the outside is lightly browned, and the skin yields a bit when pressed.

Be careful not to overbake or the squash strands may become soggy.

If your squash is very large, check for doneness at 40 minutes and continue baking up to 50 minutes if needed.

Step 4: Fluff and Serve

• baked spaghetti squash halves from Step 3

Remove the baked squash from the oven and flip the halves over to expose the flesh.

With a fork, fluff the inside to separate the strands, creating the signature spaghetti-like texture.

Enjoy as-is or with your favorite toppings!

I like to add a little butter and fresh herbs for a delicious finish.

Paleo Roasted Spaghetti Squash

Delicious Paleo Roasted Spaghetti Squash recipe with step-by-step instructions.

Print Recipe Pin Recipe

Prep Time 18 minutes mins

Cook Time 37 minutes mins

Total Time 55 minutes mins

Servings 4

Calories 200 kcal

Ingredients

  

• 1 medium spaghetti squash (about 2 lb)
• 1 tsp extra-virgin olive oil
• 1/2 tsp kosher salt
• 1/4 tsp ground black pepper

Instructions

 

• Preheat the oven to 400°F and line a large, rimmed baking sheet with parchment paper. Using a large, sharp chef's knife, trim both the stem and base ends from the spaghetti squash to create flat surfaces. Stand the squash upright on its larger end and carefully cut it in half lengthwise from top to bottom. Scoop out and discard the seeds and stringy insides, or save the seeds for roasting later.
• Drizzle each cut side of the spaghetti squash halves with 1/2 teaspoon of extra-virgin olive oil. Sprinkle the kosher salt and ground black pepper evenly over the halves, then rub the seasonings in lightly to coat the insides of the squash thoroughly.
• Place the seasoned squash halves cut-side down on the prepared baking sheet. Bake in the preheated oven for 35 to 40 minutes, or until the inside is just fork-tender, the outside is lightly browned, and the skin yields a bit when pressed. Be careful not to overbake or the squash strands may become soggy. If your squash is very large, check for doneness at 40 minutes and continue baking up to 50 minutes if needed.
• Remove the baked squash from the oven and flip the halves over to expose the flesh. With a fork, fluff the inside to separate the strands, creating the signature spaghetti-like texture. Enjoy as-is or with your favorite toppings! I like to add a little butter and fresh herbs for a delicious finish.