Vegan Gluten Free Spaghetti Squash

Total time1 hr

Prep time10 min

Cook time45 min

Roasted spaghetti squash turns into tender, golden strands with just a fork, and it's a satisfying stand-in for pasta night without any grains involved. The squash gets roasted cut-side down until the flesh pulls away in long ribbons, then it's tossed with fragrant garlic and fresh parsley for a bright, savory finish. A pinch of red pepper flakes adds a gentle kick if you want it, and the whole dish comes together with minimal fuss and just a handful of ingredients. It's naturally light but still feels indulgent, with that garlicky aroma doing most of the heavy lifting. This one's an easy weeknight side or light main, and it fits neatly into a vegan spread.

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Ingredients

4 servings

1 medium spaghetti squash (about 3 lb)
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2 tbsp olive oil
½ tsp salt
¼ tsp black pepper

For the sauce

2 tbsp unsalted butter
Chef's tip
Use a stick or block-style dairy-free butter - not a soft tub spread - and swap one-for-one.
3 cloves garlic, minced
¼ tsp red pepper flakes (optional)
2 tbsp fresh parsley, finely chopped

For serving

¼ cup parmesan cheese, finely grated (optional)
Omit this
This ingredient likely doesn’t work for the diet.

Instructions

1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
2
Halve the spaghetti squash lengthwise with a large knife and scoop out the seeds and stringy pulp with a spoon. Brush the cut sides with the olive oil and season evenly with the salt and black pepper.

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