Florencia Baldini Last Updated on October 10, 2025If you haven’t tried spaghetti squash yet, this is your sign! Once roasted, its flesh turns into delicate, spaghetti-like strands—perfect for soaking up a rich and hearty lentil ragù. It’s a meal that feels indulgent yet is entirely plant-based, packed with flavour, and naturally satisfying.
Roasting the squash enhances its sweetness, while the lentil ragù brings warmth and depth with tomatoes, garlic, and aromatic spices. The result? A wholesome dish that’s easy to make, full of texture, and absolutely buonissimo. Seasonal, simple, and so good—you’ll want to make this on repeat!
What is Spaghetti Squash?
Spaghetti squash is a type of winter squash that stands out because of its unique texture. When baked, the golden flesh transforms into long, tender strands that look just like spaghetti. Its mild, slightly nutty flavor makes it the perfect base for sauces, toppings, or a simple drizzle of olive oil with fresh herbs. Unlike other squashes such as butternut or pumpkin, which become creamy and smooth when cooked, spaghetti squash separates into strands, making it a naturally lighter, lower-carb alternative to pasta. Packed with fiber, vitamins, and antioxidants, it’s a nutritious and fun way to add more vegetables to your meals.
How To Cook Spaghetti Squash
Roasting spaghetti squash is simple and brings out its naturally sweet, nutty flavour. Just cut the squash in half, scoop out the seeds, drizzle with a little olive oil, and roast cut-side down until tender and golden. Once cooked, use a fork to scrape out the strands — they’ll look just like spaghetti! Want to see exactly how it’s done? Watch the video below for the step-by-step method.
Step-By-Step Instructions for Spaghetti Squash With Lentil Ragù
Step 1 – Cut the spaghetti squash in half lengthwise with a sharp knife. Step 2 – Cut off the top and bottom ends so the halves sit flat. 
Step 3 – Scoop out the seeds and stringy center with a spoon. Step 4 – Drizzle the inside with olive oil, then season with salt and pepper. Step 5 – Place the squash halves cut-side down on a baking tray. 
Step 6 – Roast until the flesh is tender. 
Step 7 – Use a fork to scrape the flesh into spaghetti-like strands. 
Step 8 – Fill or top with your favorite sauce
Tips
- A little trick to get very long and neat “spaghetti” is to cut the squash widthwise.
- Make sure to place the squash cut side down on a baking sheet. This traps moisture and helps it steam a little for tender strands.
- Once the squash is ready let it sit for 5 minutes after baking. Then use a fork to fluff it into spaghetti-like strands.
Perfect Sauce Pairings for Spaghetti Squash
Spaghetti squash is super versatile, so you can pair it with almost any sauce you love. I kept mine vegetarian with my hearty lentil ragù, which makes it feel just as comforting as a classic pasta dish.
If you’d like something lighter, try my Easy Pesto alla Genovese – Authentic Italian Pesto.
For meat-lovers looking for a high protein version try my Authentic Bolognese Ragù.
Storage
Fridge: Let it cool completely first. Then scrape out the strands and store them in an airtight container. It keeps well for up to 3 days in the fridge.
Freezer: You can also freeze it! Pack the cooled strands into a freezer-safe bag or container, squeezing out as much air as possible. It’ll last up to 3 months. Thaw in the fridge before reheating.
More squash ideas
Spaghetti Squash with Lentil Ragù
Video
Ingredients
- 1 spaghetti squash
- oil, salt and pepper
For the sauce
- ~130 g cooked lentils, (from a can, drained weight)
- 1 onion
- 2 garlic cloves
- 400 g chopped tomatoes, from a can
- your favourite spices, (I used this spice mix: 1/2 tsp garlic powder, 1/2 tsp paprika, 1/2 tsp oregano, 1 tsp vegetable stock powder
Instructions
- Preheat the oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise (this way you’ll get longer “spaghetti” strands). Scoop out the seeds with a spoon.
- Drizzle the cut sides with olive oil and season with salt and pepper.
- Place the halves cut-side down on a parchment-lined baking sheet.
- Roast for 30–40 minutes, or until the flesh is tender and easily pierced with a fork.
- Use a fork to gently scrape the inside into spaghetti-like strands. Try to keep the strands long.
- Serve with your favorite sauce — I love it with my easy vegan lentil ragù.
Notes
- Cutting the squash lengthwise gives you longer spaghetti-like strands. If you prefer smaller portions, cut crosswise.
- Cooking time may vary depending on the size of your squash — start checking around 30 minutes.
- For extra flavor, you can season the squash with garlic powder, paprika, or Italian herbs before roasting.
- Leftover roasted squash keeps well in the fridge for up to 3 days and can be reheated in the microwave or skillet.
- Great as a low-carb, gluten-free swap for pasta, and works with almost any sauce.