Roasted Spaghetti Squash
Roasted Spaghetti Squash is the ultimate pasta substitute! It's delicious, good for you, and easy to make!
- 1 large spaghetti squash
- 1 tsp olive oil
- salt & pepper
Preheat oven to 425 degrees.
Slice your squash down the middle vertically so you're getting two long halves. This part can be tricky so do it carefully.
Scoop the seeds and stringy parts out of the center of each. The flesh that's left will become stringy and spaghetti-like when it bakes. Right now it's pretty firm though.
Drizzle olive oil on the flesh side of each half. Use your fingers to spread the olive oil around so it's evenly coated.
Sprinkle liberally with salt and pepper.
Flip your spaghetti squash so it's flesh side down.
Bake for 35 - 45 minutes.
Remove from the oven and set aside. Use a fork to scrape the flesh of the squash and pull the spaghetti-like strands from the skin. Eat as is or top with sauce, meatballs, chicken, vegetables, whatever!
To lighten up this dish even further you can omit the olive oil completely. I use only a small amount of it so I love to include it.
For nutritional information I've assumed that four people will be enjoying this. If you're serving it as a side dish you may find that you can get additional servings from one squash.
Serving: 1.5cups, Calories: 84kcal, Carbohydrates: 16g, Protein: 1g, Fat: 2g, Sodium: 41mg, Potassium: 260mg, Fiber: 3g, Sugar: 6g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 0.8mg