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Oven Roasted Spaghetti Squash

Oven Roasted Spaghetti Squash

Spaghetti squash roasted cut side down with olive oil until tender, then scraped into pasta like strands.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine American
Servings 4 servings
Calories 115 kcal

Equipment

  • Baking sheet
  • Parchment paper
  • Sharp knife
  • Fork

Ingredients
  

Main Ingredients

  • 1 spaghetti squash about 3 pounds, halved and seeded
  • 2 tbsp olive oil
  • ½ tsp salt
  • ¼ tsp black pepper
  • ½ tsp garlic powder optional
  • 1 tbsp fresh herbs chopped, optional

Instructions
 

Cooking

  • Heat. Heat the oven to 400 degrees F and line a baking sheet with parchment.
  • Cut. Cut the squash in half lengthwise and scoop out the seeds.
  • Season. Drizzle the cut sides with olive oil and season with salt, pepper, and garlic powder.
  • Roast. Place cut side down and roast 35 to 45 minutes until a fork pierces the skin.
  • Scrape. Flip, scrape the flesh into strands with a fork, and top with herbs.

Notes

Substitutions: Avocado oil or melted butter replace olive oil.
Tips: Roast cut side down and do not overcook.
Storage: Refrigerate for up to 4 days or freeze drained strands up to 3 months.
Nutrition does not include the optional garlic powder and herbs.
Keyword Fresh Herbs, Garlic Powder, Olive Oil, Oven Roasted Spaghetti Squash, Spaghetti Squash