Description
A light, low-carb alternative to pasta, roasted spaghetti squash is tender, slightly sweet, and easily transforms into noodle-like strands. Perfect as a healthy side dish or base for sauces and proteins.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tbsp olive oil
- Salt and pepper to taste
Instructions
- Preheat oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the cut sides with olive oil, then season with salt and pepper.
- Place the squash halves cut side down on a parchment-lined baking sheet.
- Roast for 35–45 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from the oven, let cool slightly, then use a fork to scrape the flesh into spaghetti-like strands.
- Serve as a side dish or top with your favorite sauce, herbs, or cheese.
Notes
- Microwave the squash for 2–3 minutes before cutting to make it easier to slice.
- Cooking time may vary based on squash size—check for tenderness at 35 minutes.
- Leftovers can be stored in the refrigerator for up to 4 days.