Baked Spaghetti Squash is a simple, delicious, low carb, low calorie alternative to pasta. It makes a delicious side dish, but can also be topped with veggie or meat sauces for a fulfilling main course. 
Although a whole spaghetti squash can be tough to cut, it’s actually simpler than you might expect. I cut mine into 1″-1 1/2″ rounds before baking (which is so much easier than cutting a whole spaghetti squash in half lengthwise) and ended up with long strands that resembled spaghetti pasta.
A simple drizzle of olive oil, a little salt and fresh cracked pepper and they’re ready for the oven. In about a half hour (or until fork tender) you have delicious Baked Spaghetti Squash.
After baking, I simply used a fork and “stranded” the squash. Voila, perfect spaghetti like strands of healthy Baked Spaghetti Squash. Did you know that a cup of spaghetti is approximately 200 calories and a cup of spaghetti squash is only about 35 calories?
**Disclaimer, if you’re following any of my recipes that I note as Whole 30 compliant, please check your ingredient labels first as they can vary.
Baked Spaghetti Squash
Ingredients
- 1 large Spaghetti Squash rinsed and cut into 1-1 1/2" rounds
- 2-3 TBS olive oil just enough to lightly drizzle over squash rounds
- 1 tsp kosher salt or to taste
- 1 tsp fresh cracked pepper or to taste
Instructions
- Very carefully, cut spaghetti squash into 1" - 1 1/2" rounds.
- Clean pulp and seeds from center of squash rounds.
- Place onto rimmed baking sheet (foil line or use parchment for easy clean up)
- Drizzle each round with olive oil.
- Sprinkle with salt & pepper.
- Bake at 375* for approx. 30 minutes or until squash is fork tender.
- Remove from oven.
- Using a fork, carefully "strand" the squash so that it resembles spaghetti noodles.
- Serve as is (parmesan cheese optional), or with a favorite veggie or meat sauce.
If you’re following a W30 diet, you might want to top your Baked Spaghetti Squash with these delicious Whole 30 Approved Meatballs.
You might also enjoy W30 Approved Beef & Broccoli 
W30 approved Stuffed Bell Peppers 
Balsamic Dijon Salad Dressing (also W30 approved) 
Wow… this is brilliant, I must try this carbo-free spaghetti.
Thank you for sharing.
This looks simple but has been on my bucketlist for a while now… Time to make a change I think 🙂 Hope I can find one of these soon!
Thanks for sharing!
Such a great alternative to traditional pasta! Sometimes you need your pasta fix but don’t want the heaviness. This is perfect! Thanks for sharing.
Thanks for sharing this recipe. I love spaghetti but unfortunately high carb foods don’t like me so much…will definitely be trying this. I’m already imagining all the great things I could top this off with.
You are so right, cutting spaghetti squash is a battle. I usually enlist my husband to half it lengthwise for me and then I scoop out the seeds to roast. This looks like something “I” could do without his help. But then, what do I have him for if not to open jars and cut my squash… LOL!
I have been making spaghetti squash for awhile, but not this way. I love it!! I bet this becomes my new favorite!
Such a great alternative to zucchini pasta! It’s nice to change up the low carb options once and awhile.
I’ve been wondering how to make spaghetti squash look like “spaghetti!” This is brilliant! Will definitely try your method next time I make one 🙂
I love simple and fresh veggie based dishes like this! Looks absolutely gorgeous and delicious!!
I love any kind of squash! I usually bake mine cut in half, but this looks so much easier. I’ll have to give this a try.
This method looks SO much better than just cutting it in half, thank you!
I love spaghetti squash, I can’t wait to try this recipe.
That looks so simple! I can’t believe I’ve never had spaghetti squash!
I’m definitely going to have to bake up some spaghetti squash! I have never made it and keep meaning too. This looks absolutely delicious!
I am so intrigued by the idea of Spaghetti Squash and have set aside a wee spot in our garden and have ordered some seeds to give this a go this year 😀
I absolutely love spaghetti squash and prefer it to pasta any day! There are so many ways to enjoy it but my favorite is with homemade Alfredo sauce!
I love the look of this dish! I’ve only worked with a spaghetti squash once, but I remember loving it! Going to have to pick one up next time at the grocery store and try this out! 🙂
If I want to pre bake, shred and save for later (as I’m hosting book club and have alot of dishes to serve at once) what is the best way to re heat?h