Roasted spaghetti squash

This recipe is simple, unique and delicious. If you have never tried spaghetti squash before, you are in for a real treat. It has ¼ of the calories, is richer in protein and has less carbs than regular pasta and it is naturally gluten free.

— An & Kaitlyn

Follow our guide to the proper way to scoop out the noodles and you will be enjoying this dish in no time! 


  • 1x batch Creamy kale
  • 1 spaghetti squash
  • 1 cup cherry tomatoes
  • 3 TBS olive oil
  • Salt & pepper

Roasted spaghetti squash

Preheat oven to 400°F (220°c)

Cut the spaghetti squash horizantally

Remove both end so that it has a flat surface to roast on.

Scoop out the seeds & place on a baking rack with the flat surface on the bottom & the hollowed out seeded side facing up.

Drizzle with olive oil

Bake in oven for 45min to 1hour or till the spaghetti squash is soft

While the squash is roasting toss cherry tomatoes in 1 TBS of olive oil & a pinch of salt and place on a small baking sheet.

Roast in oven under spaghetti squash for 20 minutes

When the spaghetti squash is soft remove from oven and let it cool for 10 minutes

When the squash is cool enough to handle use a fork to scrap out “spaghetti noodles”

Tip: Slicing the squash horizontally will give you long noodles (check photos)

Scrape it keeping the circle in tact this will give you long strands of spaghetti

Bring your creamed kale to a simmer.

Remove from heat and add in tomatoes and spaghetti squash.

Toss together with salt and loads of  black pepper

Top with leftover oil from the roasted to tomatoes






An De Smedt