Description
This oven-roasted spaghetti squash recipe offers a delicious and healthy alternative to traditional pasta. The squash is halved, seasoned, and roasted until tender, then scraped into spaghetti-like strands, making it a perfect low-carb, gluten-free side dish or base for various toppings.
Ingredients
Scale
Ingredients
- 1 spaghetti squash
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon ground black pepper
Instructions
- Preheat Oven: Preheat your oven to 400 degrees Fahrenheit to ensure it’s hot and ready for roasting the squash.
- Prepare Squash: Carefully cut the spaghetti squash in half crosswise and scoop out the seeds and stringy innards using a spoon.
- Season Squash: Brush the olive oil evenly over the inner flesh of each squash half, then sprinkle with sea salt and ground black pepper for flavor.
- Arrange for Roasting: Place the squash halves cut side down on a baking sheet lined with parchment paper to prevent sticking and allow for even cooking.
- Roast Squash: Roast in the preheated oven for 30 to 40 minutes, until the edges are browned and the squash flesh is tender when pierced.
- Cool and Shred: Remove from the oven, flip the squash halves cut side up, let them cool slightly, then use a fork to gently pull apart the flesh into long, spaghetti-like strands ready to serve or use in recipes.
Notes
- Choosing a medium-sized spaghetti squash (about 2 to 3 pounds) ensures even roasting.
- You can test doneness by poking the squash flesh with a fork; it should be soft and tender.
- For extra flavor, try adding garlic powder or Italian herbs before roasting.
- Leftover cooked squash can be stored covered in the refrigerator for up to 5 days.
- Make sure to use a sharp knife to safely cut through the squash.
