Description
This simple and healthy roasted spaghetti squash recipe yields tender, flavorful strands perfect as a low-carb pasta alternative or a nutritious side dish. Roasting enhances the natural sweetness and texture, making it a versatile base for various toppings like marinara, Parmesan, or fresh herbs.
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) and line a baking sheet with parchment paper for easy cleanup.
- Prepare the Squash: Trim the ends of the spaghetti squash to create a flat base. Stand the squash upright on one end and carefully slice it in half vertically. Use a spoon to scoop out the seeds and stringy pulp from each half.
- Season: Drizzle the inside flesh of each squash half with olive oil. Season evenly with salt and black pepper. Rub the oil and seasoning thoroughly over the flesh to coat well.
- Roast: Place the squash halves cut-side down on the prepared baking sheet. Roast in the oven for 35-40 minutes, or until the flesh is tender when pierced with a fork and the outer skin slightly softens when pressed.
- Fluff: Remove the baking sheet from the oven and carefully flip the squash halves cut-side up to cool slightly. Use a fork to gently scrape the flesh, which will separate into spaghetti-like strands.
- Serve: Serve the roasted spaghetti squash as is or topped with your favorite additions such as Parmesan cheese, marinara sauce, fresh herbs like basil or parsley, or a drizzle of melted butter.
Notes
- Be cautious when cutting the squash, as it has a tough exterior; use a sharp knife and stable cutting board.
- Adjust roasting time depending on the size of the squash; larger ones may require a few extra minutes.
- Leftover roasted spaghetti squash can be stored in an airtight container in the refrigerator for up to 4 days.
- This dish pairs well with meatballs, grilled chicken, or a simple tomato sauce for a complete meal.
