As promised, here is another recipe for a healthy, easy squash dish.  Now, I know that some people (mostly those healthy, skinny, marathon runner, yoga people-no offense to my marathon yoga friends) say that they can make spaghetti squash and serve it with pasta sauce and meatballs and it tastes just like spaghetti and meatballs. GIVE ME A BREAK! That would never fly in my house.  Trust me I have tried and it was one of those order pizza nights. I learned from that mistake and now I just serve the damn vegetable on its own and my kids love it.  Go figure!
This is SO good and SO easy! Serve it with just about anything-grilled chicken, meatloaf, pork chops…. And you can change it up by mixing in sauteed mushrooms, alfredo sauce (ok thats not healthy, but it’s really good), ricotta, pesto, steamed broccoli…. the list is endless.
Give it a try!


Roasted Spaghetti Squash

A delicious and healthy side dish that is perfect any time of the year

Servings 4


  • 1 Large Spaghetti Squash
  • 3 Tablespoons Olive oil, divided
  • 1/2 small onion, minced
  • 2 garlic cloves, minced
  • 1 teaspoon fresh rosemary, minced
  • 1/4 cup parsley, minced
  • Salt and Pepper


  1. Preheat oven to 400 degrees

  2. Cut squash in half, lengthwise. Scoop out seeds. Drizzle with 2 tablespoons olive oil and salt and pepper. Place cut side up in a baking dish. Roast for 40 minutes.

  3. Remove from oven and let cool for about 10 minutes. Once cool enough to handle, use a fork and scrape out the strands of "spaghetti". Drag the fork from one side to the other of the squash to get long strands.

  4. Place the strands in a bowl and set aside.

  5. In a small skillet over medium-high heat saute the onion, garlic, rosemary and the remaining Tablespoon of olive oil. Cook until the onions are soft, about 5-7 minutes.

  6. Toss cooked squash with onion/garlic mixture. Stir in parsley and season with salt and pepper.

Recipe Notes

*Use any herbs you like-oregano, thyme, dill....

Needed Items