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Roasted Spaghetti Squash

roasted spaghetti squash

Squash often gets a bad rap with both kids and parents, but once they discover this Roasted Spaghetti Squash, they gain a whole new appreciation for these versatile winter vegetables.

Here are step by step instructions on how to make this dish with kids.

  • Duration
  • Cook Time
  • Prep Time
  • 6Servings


  • 1 spaghetti squash (about 1½ lb)
  • 2 teaspoons olive oil
  • 2 cloves garlic, peeled and minced
  • 1 carrot, diced or grated
  • 1 small zucchini, diced
  • 6 button mushrooms, washed and sliced
  • 1 (28-ounce) can whole peeled tomatoes
  • 1 teaspoon fresh oregano
  • 2 teaspoons fresh basil plus 1 tablespoon for garnish
  • 1 teaspoon fresh thyme
  • Salt and pepper to taste
  • Optional: grated Parmesan cheese


1. Preheat oven to 375°F. Halve squash lengthwise. Cut into quarters for faster roasting. (Adults)

2. Scoop out seeds of squash, then lay flesh side down on a baking sheet lined with parchment paper. (Kids 4 and up)

3. Bake 35 minutes or until you can easily pierce shell. (Adults)

4. While squash bakes, heat oil in a skillet. Sauté garlic and carrots over medium heat for 8 to 10 minutes. Add zucchini and mushrooms and sauté until tender, 5 to 8 minutes. Add canned tomatoes, fresh herbs, salt, pepper and simmer, stirring occasionally, for 20 to 30 minutes. Break the tomatoes apart with a wooden spoon. Lower heat if sauce begins to boil. Remove from the heat and set aside. (Kids 10 and up)

5. Remove squash from oven and transfer to a plate or cutting board. Allow it to cool so that small children can handle it. (Adults)
6. Scrape squash crosswise with a fork to pull strands from shell onto a serving platter or individual plates. Pour tomato sauce over squash and garnish with fresh basil. Serve immediately. (Kids 4 and up)