Roasted Spaghetti Squash Recipe

This roasted spaghetti squash recipe offers a simple, healthy, and delicious alternative to traditional pasta. With its tender, slightly sweet strands, spaghetti squash pairs beautifully with a variety of sauces and seasonings. The key to unlocking its best flavor and texture lies in the roasting process, which caramelizes the edges and enhances its natural sweetness.

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Prep Time: 15

Cook Time: 45

Course: Main Course, Side Dish

Cuisine: American, European

Servings:

Calories: 112kcal

Equipment

Ingredients

1 medium spaghetti squash about 2-3 pounds
2 tablespoons olive oil
1/2 teaspoon salt
1/4 teaspoon freshly ground black pepper

Instructions

Preheat the Oven: Preheat your oven to 400°F (200°C) to ensure it's at the right temperature for roasting.
Prepare the Squash: Cut the spaghetti squash in half lengthwise. Use a spoon to scoop out and discard the seeds and any stringy parts.
Season: Drizzle the inside of each squash half with olive oil, making sure it's well-coated. Sprinkle the salt and freshly ground pepper evenly over the cut sides.
Roast: Place the squash halves cut side down on the baking sheet. This positioning helps to steam the squash slightly, making it tender.
Cooking Time: Roast in the preheated oven for about 40-45 minutes, or until the flesh is easily pierced through with a fork.
Create Spaghetti Strands: Once the squash is cooked and cool enough to handle, use a fork to scrape the flesh to create spaghetti-like strands.
Serve: Transfer the strands to a serving dish. Serve warm as is, or top with your favorite sauce.

Notes

For an extra flavor boost, consider adding a sprinkle of garlic powder or Italian seasoning before roasting.
Spaghetti squash can be stored in an airtight container in the refrigerator for up to 5 days, making it a great make-ahead option.

Nutrition

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