How to Roast Spaghetti Squash Effortlessly

I wish spaghetti squash was available year round! Yes, that's how much I love it, but I guess that's what makes it so special. Oh and you know what else I love about it? Is that it has its own bowl or you can scoop it in another bowl, it's up to you. IMG_9259 IMG_9410 IMG_9411 IMG_9412

Half a spaghetti squash only has about 50 calories or but it's so filling! I eat a lot and still have a hard time finishing half a squash with some olive oil drizzled on top. You can also top it with some veggies, beans, and/or cheese. I personally prefer it by itself with some sea salt, pepper, and olive oil

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  • Spaghetti squash
  • Sea salt
  • Pepper
  • 2 tbsp extra virgin olive oil optional 


  1. pre-heat your oven to 400°F
  2. grease a baking sheet or a glassware with some olive oil
  3. cut the top and bottom of your squash with a sharp knife
  4. cut the squash in half and scoop out the seeds and the strides
  5. place face down on the sheet
  6. bake for 35-40 minutes for a small squash 1 hour for a large squash
  7. Use a fork to scrape the flesh and enjoy!