Roasted Spaghetti Squash
Makes 2 servings
Golden, tender roasted spaghetti squash that’s low carb, low calorie, and totally satisfying.
Equipment
Ingredients
- 1 spaghetti squash
- 2 tbsp oil, such as extra virgin or avocado
- Salt, to taste
- Black pepper, to taste
Instructions
- Preheat the oven to 400°F and line a baking sheet with parchment paper for easy cleanup.
- If the skin feels too tough, microwave the whole squash for 2–3 minutes to soften it slightly. Prick it a few times with a fork before microwaving to release steam.
- Slice off both ends of the spaghetti squash, stand the squash upright, and carefully cut it lengthwise. Scoop out the seeds and stringy bits with a spoon.
- Drizzle the cut sides with olive oil and generous sprinkle with salt and pepper. Place the squash upside down on the baking sheet, and rub more oil on the bottom of the squash.
- Roast for 35–45 minutes, depending on the size. It’s done when the skin can be easily pierced with a fork and the strands pull apart easily.
- Let it cool slightly, then use a fork to gently scrape the strands from the edges toward the center. Season to taste and enjoy as-is, or toss with your favorite sauce, protein, or veggies.
Notes
Once your spaghetti squash has cooled completely, transfer to an airtight container. Store it in the refrigerator for up to 5 days.
To reheat, simply microwave it in 30-second bursts until hot. If it looks a little dry, drizzle in a splash of olive oil or a spoonful of your favorite sauce to bring it back to life.
Nutrition information is an estimate for general guidance only. Variations in ingredients, brands, or calculation methods may affect the actual values.
Tried this recipe?Let us know how it was!