Roasted Spaghetti Squash with Garlic and Sage

[inspired by Jeanne of Cook Sister and her Thyme and Sage Roasted Spaghetti Squash]

roasted spaghetti squash recipe



  • baking tray
  • non-stick Telfon sheet

winter squashes


  1. Slice peeled and deseeded squash into 1 cm wide slices.
  2. On the bottom of mixing bowl combine oil with spices, add chopped squash and mix well.
  3. Transfer it to baking tray lined with non-stick sheet.
  4. Roast in the oven preheated to 180°C (356°F) until squash is soft and start getting brown.

Serves 4 people as a side dish.

Your thoughts…

  1. Looks lovely :) I’ve always wanted to taste spaghetti squash, we don’t have it in my country :(

  2. that looks simple and delicious at the same time, Margot. we don’t grow this kind of pumpkin. i’m wondering how it tastes.

  3. That looks really delicious!

  4. Thank you for the comments.

    Spaghetti squash tastes like other squashes, so can be replaced easily in this dish. It resemble in taste butternut squash (is sweet), but the texture has more like marrow or zucchini.

  5. Margot, I’ve never heard of Carotino oil, but I’ll be keeping an eye out for it. Still, your roasted spaghetti squash looks so good, I don’t think I can wait until I find Carotino oil, to try it.

  6. I saw that, too. Hers and yours look yummy! I have’t seen any spaghetti squash yet this season, and I’ve only ever had it as a spaghetti substitute. Something new to try!

  7. Glad you made it – and heeded my cautionary tale to peel it first. LOL! I don’t think it tasted much like butternut squash at all – butternut has a far denser texture. Spaghetti squash definitely has a higher water content and once cooked can be scraped into “strings” with a fork – just like gem squash.

  8. When I think of that now, I know you are right Jeanne…. I usually make butternut squash also with sage, so the taste was very similar.

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