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Baked Spaghetti Squash Rings

  • Author: Katja Heino
  • Prep Time: 5 minutes
  • Cook Time: 40 minutes
  • Total Time: 45 minutes
  • Yield: about 8 rings 1x


Hands down the easiest and best way to cook spaghetti squash. All you need is oil + salt. Gluten free. Low carb alternative to pasta.


  • 1 spaghetti squash
  • 1 tbsp avocado oil (I use THIS)
  • salt to taste
  • OPTIONAL: black pepper or garlic powder 


  1. Preheat oven to 400’F.
  2. Cut off ends of spaghetti squash and slice crosswise into rings – about 1 to 1 and 1/2 inches thick.  Use a spoon to scrape out the seeds.
  3. Arrange squash rings on a rimmed baking sheet and brush with avocado oil and sprinkle with salt. 
  4. Bake for 35-40 minutes, until tender and browning slightly underneath.  Allow to cool a bit then use a fork to separate the squash into “noodles” away from the skin. Enjoy!


I don’t flip my spaghetti squash rings half way through because I really like the caramelized browning that happens if I don’t.  If you prefer, you can flip them 15 minutes into baking.