Roasted Spaghetti Squash

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This Roasted Spaghetti Squash is beyond easy and feels decadent even though it's majorly healthy - plus it's topped with my favorite Basil Vinaigrette!!

Roasted Spaghetti Squash with Basil Vinaigrette


This past weekend I wanted to run around and in my best Game of Thrones voice yell.... WINTER IS COMING! It finally dipped before 70 degrees in LA and I couldn't be more excited. Who knows how long it will stay like this, but I intend to take full advantage of it by roasting everything in the oven. EVERYTHING. Starting with this Roasted Spaghetti Squash.

I need a little re-set before I dive into holiday baking, so for the next 24 hours, I plan on eating this Roasted Spaghetti Squash drizzled with my favorite basil vinaigrette like it's my job. Spaghetti Squash is one of my favorite farmers market finds during this season. It can be dressed up and which way you and it looks like pasta! Pasta! But without the carbs. I like to dress mine up with shaved parmesan cheese, toasted pine nuts and a giant serving of basil vinaigrette - it's the absolute best way to eat it!

Spaghetti Squash with Basil Vinaigrette

Author: Gaby Dalkin
5 from 1 vote
This Roasted Spaghetti Squash is beyond easy and feels decadent even though it’s majorly healthy – plus it’s topped with my favorite Basil Vinaigrette!!
Prep Time 15 minutes
Cook Time 45 minutes
Total Time 1 hour
Course Main Course
Cuisine Italian, American
Servings 4 people


  • 1 medium spaghetti squash 2 to 3 pounds
  • 2 tablespoons olive oil
  • kosher salt and freshly cracked black pepper
  • 1 teaspoon red pepper flakes
  • 1 recipe Basil Vinaigrette
  • shaved parmesan
  • toasted pine nuts


  • Preheat the oven to 400°F
  • Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Scoop out the seeds. Place the squash on a roasting pan, cut side up and drizzle with olive oil, salt, pepper and red pepper flakes.
  • Cook the squash for 45-50 minutes until fork tender.
  • When done, the squash should be easily pierced a fork all the way through the skin. If it's still not tender, put the squash back in the oven for another 15 to 20 minutes.
  • Using a fork, scrape out the spaghetti like strands of squash. Transfer the strands to a large bowl and serve with the basil vinaigrette on top along with shaved parmesan, salt, pepper and pine nuts.


If the vinaigrette isn't to your taste, simply use this method to roast the squash and use with your favorite pasta sauce.

Nutrition Information

Calories: 208kcal | Carbohydrates: 17g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 50mg | Potassium: 272mg | Fiber: 4g | Sugar: 7g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
Tried this Recipe? Tag me Today!Mention @WhatsGabyCookin or tag #whatsgabycooking!

Photo by Matt Armendariz / Food Styling by Adam Pearson / Recipe by What’s Gaby Cooking


  1. I put this together in a whim and used grated parm and mixed nuts but geez was it tastey! Just what I need for a healthy weeknight meal to nourish my body.

  2. Ahhhh...and we dipped below 0 this week. The furnace, fireplace, and oven are all on! Enjoy your roasting season. This dish looks wonderful!

  3. Oh I remember the days when I lived in California and longed for it to be "cold". But now I'm back in New England suffering with freezing temperatures! Love this simple dish. Spaghetti squash is one of my favorites!

  4. I must be the only person who has not yet made spaghetti squash! And I love all squash, so this will be on the menu this week! It looks positively scrumptious.

  5. Haha, winter is coming at 70 degrees?? Girl, you need to visit the east coast!! These looks perfect for dinner!!

  6. What a mouthwatering way to serve spaghetti squash! And the pine nuts totally finish off the dish! I love it.

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