Ingredients
1 medium spaghetti squash (about 2–3 lbs)
2 tablespoons extra virgin olive oil
1 teaspoon kosher salt
1/2 teaspoon black pepper
1/2 teaspoon garlic powder (optional)
Instructions
Step 1: Preheat your oven to 400°F (200°C) and line a large baking sheet with parchment paper or a silicone mat.
Step 2: Using a sharp chef’s knife, carefully cut the spaghetti squash in half lengthwise. If it is too hard, microwave for 3-5 minutes first.
Step 3: Use a metal spoon to scrape out and discard the seeds and stringy bits from the center of each half.
Step 4: Drizzle the olive oil over the flesh of the squash and rub it in. Season evenly with salt, pepper, and garlic powder.
Step 5: Place the squash halves cut-side down on the prepared baking sheet. Bake for 40-50 minutes, or until the skin is easily pierced with a fork.
Step 6: Remove from the oven and let rest for 5-10 minutes. Flip the squash over and use a fork to gently scrape the flesh, creating long spaghetti-like strands.
Notes
For even longer strands, try cutting the squash into rings instead of halves before roasting.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dishes
- Cuisine: American
Nutrition
- Serving Size: 1 cup
- Calories: 115 kcal
- Sugar: 6g
- Sodium: 580mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 3g
- Protein: 1g
- Cholesterol: 0mg
Keywords: spaghetti squash, roasted vegetables, low carb pasta, healthy side dish, how to cook spaghetti squash
