A red platter filled with cooked spaghetti squash topped with parsley.

Roasted Spaghetti Squash with Garlic

Top this Roasted Spaghetti Squash with your favorite pasta sauce or chili for a delicious and healthy dinner.
Course Side Dish
Cuisine Italian
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 4 servings
Calories 205kcal
Author Tempie


  • 3 lb spaghetti squash, halved and seeded (mine was 3.25 lb)
  • 1 tbsp melted ghee or olive oil
  • salt and pepper
  • 2 tbsp ghee (or use 1 tbsp olive oil plus 1 tbsp butter)
  • 2 large cloves of garlic, thinly sliced
  • 1 tsp dried Italian seasoning
  • 2 tbsp chopped fresh parsley

Optional topping:

  • freshly grated Italian Parmesan cheese


  • Preheat oven to 400°F. 
  • Line a rimmed baking sheet with foil. Place the spaghetti squash, cut side up, on the baking sheet. Brush the melted ghee or olive oil all over the flesh of the squash. Season with salt and pepper. Place into oven and roast until the insides of the squash are tender and can be easily raked with a fork, about 45-50 minutes. It should have the texture of al dente pasta. 
  • Let cool until you can handle it. Using a fork, shred the flesh into spaghetti-like strands and place into a bowl. In a large skillet with high sides, heat 2 tablespoons of ghee over medium heat. Add the garlic and cook until fragrant, about a minute. Do not let burn.
  • Quickly add the shredded squash to the skillet and sauté, stirring occasionally, until heated through, about 5 minutes. Add the Italian seasoning, season with salt and pepper to taste. Off heat, add the parsley and parmesan cheese, if using. Serve as a side dish or topped with your favorite pasta sauce or chili. 


Make ahead option Roast and shred the spaghetti squash into a bowl. Cover and refrigerate. When ready to serve, sauté the garlic, add the squash to the skillet and finish out the recipe.
Estimated Nutrition Facts: