Roasted Spaghetti Squash
Roasted Spaghetti Squash is so easy to make! Roasting the squash gives the best flavor and the soft flesh easily shreds with a fork, resembling spaghetti.
Servings: 2 servings
Equipment
Ingredients
- 1 large spaghetti squash
- 2 teaspoons olive oil
- 1/2 teaspoon kosher salt
Instructions
- Cut 1 large spaghetti squash in half lengthwise. Scoop out seeds and discard.
- Brush the cut sides of the squash with the 2 teaspoons olive oil and sprinkle with 1/2 teaspoon kosher salt.
- Place prepared squash, cut side down, on a parchment lined baking sheet.
- Roast in a 400 degree oven for about 45 minutes or until tender.
- Use a fork to loosen the squash fibers and make your vegetable "spaghetti".
Notes
- The longer you cook your squash, the more the fibers will mush together and be less like spaghetti. I actually prefer to let my squash cook longer because I like the way it tastes, but if you really like the spaghetti strands, be sure to not cook the squash longer than 45 minutes and remove it from the baking sheet to cool.
- If you like longer spaghetti strands, try cutting the squash in half between the stem and the base instead of lengthwise, like I've done in the photos.
- 45 minutes is about the right roasting time for a standard sized spaghetti squash. If you have a really large one, you might need to increase the time. Likewise, if your squash is small, you may have to reduce the cooking time.
Nutrition
Calories: 185kcal | Carbohydrates: 33g | Protein: 3g | Fat: 7g | Saturated Fat: 1g | Sodium: 664mg | Potassium: 521mg | Fiber: 7g | Sugar: 13g | Vitamin A: 579IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 1mg