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Roasted Spaghetti Squash

This Roasted Spaghetti Squash is a comforting and healthy dish that transforms a simple squash into delightful strands, perfect as a low-carb alternative to pasta or a versatile side.

  • Total Time: 50 minutes
  • Yield: Serves 4

Ingredients

Scale
  • 1 medium spaghetti squash (approx. 2 pounds)
  • 1–2 tsp olive oil or avocado oil
  • ¼–½ tsp fine sea salt (to taste)
  • ⅛ tsp black pepper

Instructions

  • Preheat the oven to 400°F.
  • Cut the squash in half lengthwise using a sharp knife.
  • Scoop out the seeds and stringy bits.
  • Rub the cut sides with olive oil and sprinkle with salt and pepper.
  • Place the squash cut side down in a baking dish.
  • Roast for 35-40 minutes until tender.
  • Flip and fluff the insides with a fork to create strands.

Notes

Start checking for doneness around 35 minutes to avoid overcooking.
Leftovers can be stored in the fridge for up to 4 days.
Experiment with different spices and toppings for variety.

  • Author: Rachael
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Roasting
  • Cuisine: American

Nutrition

  • Calories: 42
  • Sugar: 4g
  • Sodium: 150mg
  • Fat: 1g
  • Saturated Fat: 0g
  • Unsaturated Fat: 1g
  • Trans Fat: 0g
  • Carbohydrates: 10g
  • Fiber: 2g
  • Protein: 1g
  • Cholesterol: 0mg