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Roasted Garlic Spaghetti Squash

Roasted Garlic Spaghetti Squash

  • Prep Time: 5
  • Cook Time: 60
  • Total Time: 65
  • Yield: 4 servings 1x



  • 1 medium spaghetti squash
  • 2 cloves of garlic, minced
  • 1 tbsp of olive oil


  1. Preheat the oven to 400 degrees F.
  2. Cut open the spaghetti squash length wise using a very sharp knife.*
  3. Use a spoon to scrape out the seeds (this is a very similar process to cleaning out a pumpkin).
  4. Place the cut spaghetti squash open side up on a cookie sheet lined with parchment paper.
  5. Drizzle the olive oil over each half of the spaghetti squash.
  6. Spread the minced garlic over each half evenly.
  7. Roast in the oven for 1 hour.
  8. Allow the spaghetti squash to cool a bit and then use a fork the shred the inside of the squash. The squash will resemble pasta.
  9. Serve as a side or with your favorite protein and sauce for the perfect healthy meal.


  • *Cutting open Spaghetti Squash can be a bit challenging. The trick really is to make sure you have a very sharp knife and be very careful of how you are holding the squash as you cut it. Since it is a rounded vegetable, it likes to try and move on you when you cut it if you aren’t holding it firmly.


I’m Morgan Campbell, mom of two beautiful kiddos, chocolate lover (dairy free of course!), and the creator behind Just What We Eat.  Just What We Eat is a food and lifestyle blog sharing allergy friendly recipes and resources to help you create a life that you love! more about Morgan

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