Spaghetti Squash Recipe

I’ve had SO many requests to post this recipe and finally remembered to take pictures when I cooked it last night 😉 .

I love roasting an entire spaghetti squash and then freezing individual portions for a quick and easy way to add volume to my meals.  I use it in spaghetti squash pad thai, with marinara sauce to make “spaghetti” or as a side dish to get in some extra micronutrients.

I only discovered spaghetti squash about 6 months ago, but now it’s a staple in my kitchen.  Enjoy!

  1. Preheat your oven to 350 degrees.  Cut the spaghetti squash long ways.  You may have to run your knife around it twice to get all the way through.
  2. Scoop out the seeds.IMG_4589
  3. Spray generously with zero-calorie cooking spray.

    You could use olive oil, but remember, that will add fat.  Just be sure to account for it in your macros.
  4. Season with salt and pepper.IMG_4591
  5. Bake (flesh side up) in the oven for an hour.
  6. After removing the squash, I use a spoon to scoop out the excess cooking liquid that will be sitting inside.  It keeps the squash firmer when I eat it and less squishy.IMG_4592
  7. Let it cool for at least 30 minutes, then “fork” the squash to loosen it.  It should look like spaghetti noodles!
  8. I put mine in individual baggies then weigh each one so I know the exact macros for each.  This makes planning ahead so much easier!


  1. do you freeze the spaghetti squash or just leave in fridge? i have tried freezing before but it gets so watery when i defrost it; any tips?


    • Hey Natalia! Great question. So I do agree it’s much better fresh, but I DO freeze it sometimes. I just know it’s going to be a bit more watery. So I save the freezed ones for things that don’t have to be as “noodle-y” but have definitely still used it for the pad thai. Just know the texture will be a bit different :).


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