Vegan Keto Spaghetti Squash (Happy Thanksgiving!)

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4.50 from 83 votes

Vegan Keto Spaghetti Squash (Happy Thanksgiving!)

1 hour 30 minutes
Calories 170kcal


  • 1 spaghetti squash (large, about 4 cups, once cooked)
  • 2 tablespoons olive oil
  • 1 teaspoon garlic powder (large, about 4 cups, once cooked)
  • 1 teaspoon dried rosemary
  • 1 teaspoon dried thyme
  • 1 teaspoon dried parsley
  • 1/2 teaspoon sage
  • 1 teaspoon salt
  • 1/2 teaspoon cracked black pepper


  • Preheat oven to 350F.
  • Split the squash, scrape out the seeds and place facedown in a roasting pan.
  • I like to pour some water in the bottom to steam the squash (I think it helps it cook faster, and makes things less messy).
  • Roast the squash for 45 minutes to an hour, until totally done.
  • Remove the squash from the oven, and let cool.
  • Scrape out the flesh, and mix with salt, spices and oil.
  • until everything is well combined.
  • Return to the oven and cook for another 15 minutes, to evaporate extra moisture.
  • Enjoy!


Calories: 170kcal

Originally posted 2019-02-20 18:16:33.

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