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Roasted Spaghetti Squash

A delightful and versatile dish that transforms into tender strands, making it a perfect healthier alternative to traditional pasta.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American, Vegetarian
Calories: 42
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 piece spaghetti squash Choose a firm squash that feels heavy for its size.
  • 2 tablespoons extra-virgin olive oil Drizzle on the inside before roasting.
  • to taste sea salt Use to enhance natural flavors.
  • to taste freshly ground black pepper Adds a gentle kick.

Method
 

Preparation
  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds and fibrous ribbing.
  3. Drizzle the inside of each half with extra-virgin olive oil and season generously with sea salt and black pepper.
Roasting
  1. Place the squash halves cut side down on a baking sheet. Poke a few holes in the skin for air circulation.
  2. Roast in the preheated oven for 30 to 40 minutes until the skin is lightly browned.
Finishing Touches
  1. Remove from the oven, flip each half cut side up, and allow to cool for a few minutes.
  2. Use a fork to scrape along the inside of the squash to separate the strands.

Notes

Store leftovers in an airtight container in the refrigerator for up to five days. You can also freeze cooked strands for up to three months. Experiment with additional seasonings like garlic powder or Italian herbs.