Cheesy Roasted Spaghetti Squash

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Angel hair impasta...see what we did there ; - ) The perfect snack or side!


4 minutes

Prep time

40 minutes

Cook time

584 cal.

Per serving



Oven, Sheet Tray


Spaghetti squash
Olive oil

Step 1

Preheat the oven to 400°F. Carefully halve the spaghetti squash, lengthwise. Scoop out the seeds & discard.

Spaghetti squash
Olive oil

Step 2

Place each half cut side up on a sheet tray lined with parchment paper. Drizzle olive oil on both halves. Season with salt & pepper. Flip the halves over so the cut side is down. Prick a few holes in the skin of the squash with a fork.

Step 3

Bake in the oven at 400°F for 30-40 min, depending on the size of your squash. Remove the roasted squash from the oven.

Spaghetti squash

Step 4

Once the squash is cool enough to touch, flip the halves over. Use a fork to scrape the roasted squash into strands.

Mozzarella (shredded)
Garlic powder
Parmesan (grated)

Step 5

Top the warm "spaghetti" strands with garlic & parmesan. Mix it all together inside the peels. Top with mozzarella & return to the oven for 4-5 min, until the mozzarella is melted.

Parmesan (grated)

Step 6

Serve the spaghetti squash right in its peel. Sprinkle with extra grated parmesan, more black pepper & enjoy!

Nutrition facts

Average estimated amount for one serving

Energy584 cal.
Fat26 g
Carbohydrates41 g
Protein17 g
Fiber9 g

On average, one serving of the recipe "Cheesy Roasted Spaghetti Squash" contains 584 Energy, 26 g of Fat, 41 g of Carbohydrates, 17 g of Protein, 9 g of Fiber.

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Cheesy Roasted Spaghetti Squash
Very easy