Roasted Spaghetti Squash
A simple and delicious guide to roasting spaghetti squash for a healthy, pasta-like meal.
Ingredients
Main Ingredients
- 1 whole Spaghetti squash Look for a heavy, firm squash with bright, golden-yellow skin.
- 2 tablespoons Olive oil Or use avocado oil or melted butter if preferred.
- to taste Salt Add according to preference.
- to taste Pepper Add according to preference.
- optional Garlic powder For extra flavor if desired.
- optional Fresh herbs Sprinkle once roasted for garnish.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise.
- Scoop out the seeds using a spoon.
Cooking
- Drizzle the cut sides of the squash with olive oil and sprinkle with salt and pepper.
- Place both halves cut side down on a baking sheet lined with parchment paper.
- Let it roast for 35 to 45 minutes, until a fork easily pierces the skin and the flesh pulls apart in strands.
- Carefully flip the squash over, scrape out the strands with a fork, and serve hot.
Notes
Spaghetti squash makes a great base for various toppings. Storage: Refrigerate leftovers in an airtight container for up to five days. You can reheat in the microwave or skillet.