Do you need a very simple side dish for your holiday dinner? Well here it is! Roasted Spaghetti Squash with Pea Shoots. This dish could not be easier. All you need is a couple of spaghetti squashes olive oil, salt and pea shoots.


Roasted Spaghetti Squash with Pea Shoots by Diverse Dinners


Roasted Spaghetti Squash with Pea Shoots is a great addition to a holiday dinner menu. Why? You ask., What makes it so great? Well, it is so frickin simple to make, yet so tasty and kinda pretty. You can whip this up nice and easy while working on those more intricate dishes that require timing and concentration.

Roasted Spaghetti Squash with Pea Shoots is good anytime too. It’s not a flashy dish, so it can be your side dish for almost any meal. However, I find that spaghetti squash goes very well with chicken

I didn’t grow up eating spaghetti squash, nor was it something I experimented with when I became the master of my own kitchen. I’m a new convert and loving every mouthful. So, if you haven’t tried spaghetti squash, do yourself a favor and get to the grocery store now!

Spaghetti squash is quite unlike other varieties of squash. It doesn’t have that earthy distinctive taste, it’s quite mild and subtle. With that in mind, I think it’s a great one bowl meal, mixed with meats, sauces and spices.  A lot of other food bloggers use it as a substitute for pasta. Fear not, if you can’t think of a tasty combo, this recipe works fine.


Roasted Spaghetti Squash with Pea Shoots by Diverse Dinners


I’m eating this dish right now, with a roasted turkey leg, roasted sweet potatoes and lashings of gravy. 

Roasted Spaghetti Squash with Pea Shoots adds just a touch of crunch while doing a great job of soaking up excess gravy and sauces. Try this recipe soon if you can and let me know what you think.




131 cal


1 g


26 g


6 g
Click Here For Full Nutrition, Exchanges, and My Plate Info

Serves 4-8

Roasted Spaghetti Squash with Pea Shoots

15 minPrep Time

1 minCook Time

16 minTotal Time

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  • 2 spaghetti squashes
  • Drizzle olive oil
  • 1/2 tsp kosher salt
  • 4 cups pea shoots
  • Equipment & Utensils
  • Baking sheet
  • Fork and spoon


  1. Cut spaghetti squashes in half and scoop out seeds with a spoon and discard seeds.
  2. Place the squash halves on a baking tray lined with foil or parchment paper, skin down.
  3. Drizzle squash halves with olive oil and salt.
  4. Turn squash halves cut side down and cook in a preheated oven at 400 for 30 minutes
  5. After 30 minutes, turn squash halves cut side up and allow to cook for another 30 mninutes.
  6. Remove squash halves from oven when you can easily pull the flesh away with a fork.
  7. Allow squash halves to cool.
  8. Once squash halves have cooled off enough so that you can handle them, pull the flesh out with a fork so that the flesh turns to a spaghetti-like texture. Let the flesh fall into a bowl and discard skins.
  9. Add pea shoots and toss to combine, use the fork if you need to.
  10. Serve immediately.