Description
This roasted spaghetti squash recipe is a simple and healthy way to enjoy spaghetti squash as a low-carb alternative to traditional pasta. Roasting the squash brings out its natural sweetness and creates tender, spaghetti-like strands that can be used as a versatile base for many dishes.
Ingredients
Scale
Ingredients
- 1 spaghetti squash
- 1-2 tablespoons olive oil
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper to prevent sticking and make cleanup easier.
- Prepare the Squash: Trim the ends of the spaghetti squash to create a stable, flat base. Stand it upright and carefully slice it in half vertically. Use a spoon to scoop out the seeds and stringy pulp from the center of each half.
- Season: Drizzle the inside of each squash half with olive oil. Season generously with salt and freshly ground black pepper. Rub the oil and seasoning evenly over the flesh to coat well.
- Roast: Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35-40 minutes, or until the flesh is fork-tender and the skin gives slightly when pressed.
- Fluff: Remove the squash from the oven and carefully flip the halves cut-side up. Use a fork to scrape the flesh, creating spaghetti-like strands. Serve immediately or use as desired in your favorite recipes.
Notes
- Choose a spaghetti squash that feels heavy for its size with a firm, unblemished skin.
- For even cooking, make sure the squash halves are placed cut-side down on the baking sheet.
- Use leftover roasted spaghetti squash in salads, pasta substitutes, or casseroles.
- Store any leftovers in an airtight container in the fridge for up to 4 days.
