Roasted Spaghetti Squash
This easy tutorial will show you how to make roasted spaghetti squash! Serve this winter squash as a delicious side dish, or use it as a low-carb pasta alternative.
Servings: 2 people
Calories: 212kcal
Ingredients
- 1 spaghetti squash (~3 lbs)
- 1 tablespoon olive oil
- 1 teaspoon sea salt
Instructions
- Preheat oven to 400°F.
- Use a large chef's knife to cut the squash in half (lengthwise or across the narrow middle, whichever you prefer). If the squash is hard to cut through, insert the tip of the knife, and then slowly rock the knife back and forth until the squash splits in half. Tip: Cutting in half across the narrow part of the squash will yield longer, more spaghetti-like strands than cutting lengthwise. However, I find the seeds are more difficult to scoop out when cutting vertically.
- Use a sharp spoon or an ice cream scoop to scoop out the squash seeds. Discard the seeds (or save for another use).
- Place the squash halves face-up on a baking sheet. Drizzle with olive oil and sprinkle with salt.
- Turn the squash face-down on the baking sheet, and roast about 40 minutes. The spaghetti squash is done roasting when the skin looks dry, papery, and is starting to brown. If desired, test for doneness by pricking the squash with a paring knife. If it glides in with no resistance, the squash is finished cooking.
- Use a large spatula to flip the squash flesh-side up, and let cool for about 5 minutes.Scrape the inside of the squash with a fork to loosen the spaghetti strands.
- Top spaghetti squash with pasta sauce, or serve as a side dish. Serve hot.
Nutrition
Calories: 212kcal | Carbohydrates: 33g | Protein: 3g | Fat: 10g | Saturated Fat: 2g | Sodium: 1245mg | Potassium: 522mg | Fiber: 7g | Sugar: 13g | Vitamin A: 580IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 2mg