Spaghetti squash is by far one of my favorite healthy meals to make. I’ve talked to plenty of my friends who just don’t like it and I’m convinced it’s because they don’t make it the right way…. and I don’t blame them. Most of the step x step how to recipes you find online are all very similar and I do it totally different.

I cut my spaghetti squash right down the middle width-wise, not length wise, which is different from all the other recipes I’ve seen. Two reasons for this: 1) you get much longer strands, and 2) it’s way easier!

I season the inside with a little bit of olive oil spray, garlic powder, salt and pepper. You can opt to take out the seeds before or after you roast it. I find it’s easier taking them out after roasting it in the oven.

Then I grab an oven safe glass/bakeware dish, put the spaghetti squash in there, flat side up (noodles side up), and put it in the middle rack of the oven. Once it’s in the oven, I turn it on to 460 degrees (which is higher than any other recipe that I’ve seen) and it works perfectly every time. No pre-heating necessary.

I cook it for 40-50 minutes. If you have a smaller squash, you may want to check on it after 30 min.

After 40-50 min, I take it out, let it sit to cool. It comes out sweet from the natural sugars in the squash that caramelize and it’s beautifully roasted, never too watery.

Then I typically buy my favorite Trader Joe’s clean marinara, add everything but the bagel seasoning to it and let it cook in a pot until warm and serve the spaghetti squash with that. I also use my favorite pesto from Costco sometimes too!

Let me know if you try this and how it comes out!