Spaghetti Squash with Herbs

Tender strands of roasted spaghetti squash are tossed with olive oil, fresh herbs and toasted pine nuts for a simple yet satisfying dish.

Prep: 5 minsCook: 40 minsTotal: 45 mins
Servings: Serves 4 as a side dish 1x


  • 1 medium spaghetti squash (about 56 cups cooked)
  • 1 ½ Tbsp.olive oil
  • 2 cloves garlic, minced
  • 3 Tbsp. chopped fresh herbs (parsley, basil, oregano, rosemary, etc. – may substitute with 1 Tbsp. dried herbs of choice)
  • 3 Tbsp. pine nuts, toasted
  • Sea salt and black pepper to taste
  • Freshly grated parmesan cheese, optional


  1. Preheat oven to 350 degrees. Line a baking sheet with parchment paper and set aside.
  2. Cut squash in half lengthwise and scoop out and discard seeds and stringy insides using a large spoon.
  3. Place squash cut-side down on baking sheet.
  4. Bake 30-40 minutes or until tender when poked with a fork. Remove from oven and allow to cool enough to safely handle.
  5. Use a fork to scrape from top to bottom to remove the strands of squash. Place squash in a bowl and set aside.
  6. In a small saucepan or skillet over medium heat, heat olive oil just until it starts to shimmer. Add garlic and cook 30-60 seconds being careful not to let it burn.
  7. Toss squash with olive oil, garlic, herbs and pine nuts. Taste and season with salt and pepper. Top with grated parmesan cheese, if using.

Nutrition Information

  • Serving Size: 1/4 recipe (about 1 1/2 cups)
  • Calories: 162
  • Fat: 9g
  • Sodium: 166mg
  • Carbohydrate: 16g
  • (Fiber: 2g
  • Sugar: 2g)
  • Protein: 4g


© The Real Food Dietitians