Roasted Spaghetti Squash
Roast spaghetti squash until tender, then fluff it into spaghetti-like strands for an easy, versatile side dish that pairs with your favorite sauces and meals.
Servings: 6 servings
Calories: 77kcal
Equipment
Ingredients
- 1 large squash about 3 lbs.
- 1 Tablespoon olive oil
- ¼ teaspoon salt
- ¼ teaspoon black pepper
Instructions
Cook the Spaghetti Squash
- Preheat your oven to 400°F (204° C).Optional step: To soften the flesh slightly and make it easier to cut, microwave the spaghetti squash for about 2 minutes, then allow it to cool.
- Cut the 1 large squash in half. Cut from stem to base (longways) for shorter noodles and along the middle (like a belt) for long noodles. Use a spoon to scrape out the seeds.
- Drizzle the flesh with 1 Tablespoon olive oil and season lightly with ¼ teaspoon salt and ¼ teaspoon black pepper. Lay the pieces cut side down on a baking sheet.
- Set the baking sheet in the oven. Roast for 28-40 minutes, until soft and cooked through to your desired tenderness. Cook time may vary based on the size of your squash, so adjust accordingly.
Video
Notes
Cut it crosswise for longer strands. If you want extra-long spaghetti-like strands, cut the squash through the middle like a belt instead of from stem to base.
Let it rest before fluffing. Give the roasted squash a few minutes to rest so it's easier to handle, then use a fork to separate the flesh.
Nutrition
Calories: 77kcal | Carbohydrates: 15g | Protein: 1g | Fat: 2g | Saturated Fat: 0.3g | Polyunsaturated Fat: 0.3g | Monounsaturated Fat: 2g | Sodium: 102mg | Potassium: 441mg | Fiber: 3g | Sugar: 3g | Vitamin A: 13288IU | Vitamin C: 26mg | Calcium: 60mg | Iron: 1mg
