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How to Cook Spaghetti Squash, Crispy and Easy
These roasted spaghetti squash rings are one of my favorite ways to prep this veggie. Sliced into rounds and roasted at high heat, they get beautifully golden and crispy at the edges, while the inside stays tender and perfect for pulling into long strands. It’s a super satisfying, low-carb base for almost any meal.
I like to slightly undercook the squash, just by a few minutes to keep the strands a little firmer. It gives them that al dente bite, kind of like pasta. The crispy edges stay golden, and the inside has just enough texture to hold up to sauce without getting mushy.
What Makes It Nutritious?
- Low in calories, high in fiber and vitamin C
- Naturally gluten-free and grain-free
- Crisped edges add texture and flavor
- Great pasta alternative with fewer carbs
Prep Time
5 minutes
Cook Time
25 minutes
Serves
4
Ingredients
Required Ingredients:
- 1 medium organic spaghetti squash
- 1–2 tablespoons avocado or olive oil
- Salt and freshly ground pepper to taste
Optional to Elevate Flavor:
- 1 tablespoon butter
Steps
- Preheat oven to 450°F (232°C).
- Cut the spaghetti squash into 1 to 1.5-inch thick rings. Use a spoon to scoop out the seeds from the center of each ring.
- Brush both sides with oil and season generously with salt and pepper.
- Place rings on a baking sheet (lined or unlined depending on your preference for browning).
- Roast for 20–25 minutes, flipping halfway, until tender and the edges are crispy and golden.
- Let cool slightly, then use a fork to pull the strands away from the skin.
Nutritional Information (2 Squash rings)
| Nutrient | Amount |
|---|---|
| Calories | 75 kcal |
| Carbohydrates | 10 g |
| Fiber | 2 g |
| Protein | 1 g |
| Vitamin C | 15% DV |
| Vitamin B6 | 10% DV |
