Oh, spaghetti squash! I swear, this vegetable is like nature’s very own pasta alternative, and once you get the hang of it, it’s a total game-changer. Seriously, it’s one of my go-to ingredients for whipping up quick, healthy meals. This whole roasted spaghetti squash recipe with garlic and herbs is my absolute favorite way to prepare it. It’s so simple, but the flavors really pop, and it feels so light and good for you. I remember the first time I really nailed this recipe – I was trying to impress some friends and just threw a bunch of stuff on it, and wow, it was a hit! It quickly became one of our favorite spaghetti squash recipes around here.

Why You’ll Love These Spaghetti Squash Recipes

Seriously, you’re going to adore this recipe. It’s one of those dishes that just makes life easier and tastier!

So Easy to Make: Prep is a breeze, and the oven does most of the work.
Healthy Swap: It’s a super light and nutritious alternative to pasta.
Deliciously Simple: The garlic and herbs bring out such amazing natural flavors.
Super Versatile: It’s the perfect side dish for almost any meal, or even a light main!

Ingredients for Roasted Spaghetti Squash with Garlic and Herbs

Alrighty, let’s gather our goodies for this magical spaghetti squash dish! It’s nothing fancy, just simple stuff that tastes amazing together.

1 medium spaghetti squash (look for one that feels heavy for its size and has a firm rind)
2 tablespoons of good olive oil – don’t skimp here!
3 cloves of garlic, minced super fine. I love using my garlic press for this.
1 teaspoon of dried oregano
1 teaspoon of dried thyme
Salt, to your taste – start with about 1/2 teaspoon and add more if needed
Freshly ground black pepper, a good pinch!
A little sprinkle of fresh parsley, chopped up nice for garnish at the end (optional, but pretty!)

How to Make Delicious Spaghetti Squash Recipes: Step-by-Step

Okay, let’s get this show on the road! Making perfectly roasted spaghetti squash isn’t complicated at all, and it’s how you get those lovely, flaky strands that we all love. These steps will help you nail one of the best simple spaghetti squash recipes out there. Trust me, even if you’ve never tackled one before, you’ve got this!

Preheating and Preparing the Spaghetti Squash

First things first, let’s get that oven nice and toasty. Preheat it to 400°F (200°C). Now, for the squash itself. Slice it right down the middle, lengthwise. This can be a bit tough, so be super careful and maybe have a friend help out if it’s being stubborn! Once it’s cut, scoop out all those stringy seeds and bits from the center. You can just use a spoon or an ice cream scoop for this.

Roasting for Tender Spaghetti Squash

Now, take those squash halves and place them cut-side down on a baking sheet. I like to line mine with parchment paper for easy cleanup (because who has time for scrubbing stuck-on squash?). Pop that pan into your hot oven and let it roast away for about 40 to 50 minutes. You’ll know it’s ready when you can easily pierce the skin with a fork – it should feel nice and tender. Let it cool down just enough so you can safely handle it; we don’t want any burnt fingers!

Scraping and Seasoning Your Spaghetti Squash

Once it’s cool enough to touch, flip those squash halves over. Then, grab a fork and start scraping from one end to the other. You’ll see those perfect, spaghetti-like strands come right off! Transfer all those lovely strands into a mixing bowl. Drizzle in that good olive oil, add your minced garlic, oregano, and thyme. Give it a good stir to coat everything evenly. Taste it and adjust the salt and pepper until it sings. Seriously, give it a little taste test; that’s my favorite part!

Tips for the Best Spaghetti Squash Recipes

Making spaghetti squash doesn’t have to be complicated! There are a few little things that can take your dish from “good” to “wow!”

First off, picking the right squash is key. Look for one that feels heavy for its size and has a nice, firm rind. No soft spots allowed! When you’re roasting, don’t be afraid to let it get really tender. The softer it is, the easier those strands will come off. I love using dried herbs like oregano and thyme because they’re always on hand, but feel free to get creative! A little rosemary or even some fresh basil tossed in at the end is divine. If you like a little kick, a pinch of red pepper flakes works wonders. And for a real treat, try topping it with a sprinkle of nutritional yeast for a cheesy flavor without the cheese!

Ingredient Notes and Substitutions for Spaghetti Squash

Let’s chat about these ingredients for a sec! The olive oil is really what helps everything get nice and seasoned, but if you’re out, avocado oil works great too. Dried herbs are super convenient, but fresh ones are lovely if you have them – just double the amount! And honestly, salt and pepper are totally to taste. If you like a little heat, don’t hesitate to toss in some red pepper flakes when you’re seasoning!

Serving and Storing Your Spaghetti Squash

Now that you’ve got this glorious spaghetti squash, how do you serve it up? It’s fantastic as a side dish for pretty much anything – chicken, fish, or even alongside some hearty pasta dishes if you’re feeling indulgent. If you have any leftovers (which is pretty rare in my house!), just pop them into an airtight container in the fridge. They’ll keep nicely for about 3 days. Reheating is super easy; just a quick zap in the microwave does the trick, or you can even toss them in a warm skillet for a minute!

Nutritional Information for Spaghetti Squash Recipes

Just so you know, the numbers below are estimates since squash size can vary a bit!

Serving Size: 1/4 squash (about 1 cup strands)
Calories: Around 150
Fat: Roughly 7g
Protein: About 2g
Carbohydrates: Around 20g
Fiber: A nice 5g
Sugar: Around 8g

Frequently Asked Questions About Spaghetti Squash Recipes

Still have some lingering questions about getting that perfect spaghetti squash? Don’t worry, I’ve got you covered! This is one of those fantastic ingredients that’s pretty forgiving, but knowing a few tips just makes everything even better. Like, how do you even pick a good one, right?

How to Tell When Spaghetti Squash is Ripe

You’re looking for a squash that feels heavy for its size and has a nice, firm rind. The color should be a deep, solid yellow or golden; that’s usually a sign it’s perfectly ripe and ready for roasting!

Can I Prepare Spaghetti Squash Ahead of Time?

Oh yes! Spaghetti squash is a meal-prepper’s dream. Once it’s roasted and you’ve scraped out the strands, you can store it in an airtight container in the fridge for up to 3 days. It reheats like a charm!

What Are Other Popular Spaghetti Squash Recipes?

Beyond this simple roast, people go crazy for spaghetti squash in all sorts of ways! Think creamy chicken Alfredo, hearty bolognese, or even stuffed with taco meat. For air-fried goodness, check out these amazing air fryer baked potatoes – you could even think about air frying the squash itself sometime!

Roasted Spaghetti Squash with Garlic and Herbs

Author: ferecipe.com
Total Time: 60 min
Yield: 4 servings 1x
Diet: Vegetarian

Print Recipe

Description

A simple and healthy way to prepare spaghetti squash, roasted with garlic and fresh herbs for a flavorful side dish.

Ingredients

Scale

1 medium spaghetti squash
2 tablespoons olive oil
3 cloves garlic, minced
1 teaspoon dried oregano
1 teaspoon dried thyme
Salt, to taste
Black pepper, to taste
Fresh parsley, chopped (for garnish)

Instructions

Preheat your oven to 400°F (200°C).
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
Place the squash halves cut-side down on a baking sheet.
Roast for 40-50 minutes, or until tender when pierced with a fork.
Remove from oven and let cool slightly.
Use a fork to scrape out the strands of squash.
In a bowl, toss the squash strands with olive oil, minced garlic, oregano, thyme, salt, and pepper.
Serve immediately, garnished with fresh parsley.

Notes

You can add a pinch of red pepper flakes for a little heat.
Other herbs like rosemary or basil can be used.
Leftovers can be stored in an airtight container in the refrigerator for up to 3 days.

Prep Time: 15 min
Cook Time: 45 min
Category: Side Dish
Method: Baking
Cuisine: American

Nutrition

Serving Size: 1/4 squash
Calories: 150
Sugar: 8g
Sodium: 100mg
Fat: 7g
Saturated Fat: 1g
Unsaturated Fat: 6g
Trans Fat: 0g
Carbohydrates: 20g
Fiber: 5g
Protein: 2g
Cholesterol: 0mg

Keywords: spaghetti squash, roasted squash, garlic, herbs, healthy side dish, vegetarian