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Simple Roasted Spaghetti Squash

A mound of bright yellow, shredded spaghetti squash served on a white plate.
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This guide shows you how to roast spaghetti squash until tender, making it easy to separate into strands for a low-carb pasta substitute.

Ingredients

Scale
  • 1 medium spaghetti squash (about 3 lbs)
  • 1 tablespoon olive oil
  • 1/2 teaspoon salt
  • 1/4 teaspoon black pepper

Instructions

  1. Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
  2. Carefully cut the spaghetti squash in half lengthwise using a sharp, heavy knife.
  3. Use a spoon to scoop out and discard the seeds and stringy pulp from the center of each half.
  4. Rub the cut surfaces of the squash halves with olive oil, then sprinkle evenly with salt and pepper.
  5. Place the squash halves cut-side down on a baking sheet lined with parchment paper.
  6. Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork. Cooking time varies based on squash size.
  7. Remove the squash from the oven and let it cool slightly until you can handle it safely.
  8. Use a fork to scrape the flesh from the inside of the squash, creating spaghetti-like strands.
  9. Serve the strands immediately with your favorite sauce or seasoning.

Notes

  • To avoid watery squash, ensure you roast it until fully tender.
  • If you prefer a quicker method, you can microwave the squash halves for 6 to 8 minutes until soft, then proceed with scraping the strands.
  • For a savory flavor, toss the strands with 2 cloves of minced garlic and 2 tablespoons of butter after scraping.

Nutrition

Find it online: https://delishdreams.com/spaghetti-squash-recipe/