Roasted Spaghetti Squash Recipe
This Oven-Roasted Spaghetti Squash Recipe shows you an easy way to prepare this often neglected vegetable. It comes out tender, lightly caramelized, perfectly cooked, and ready to enjoy on its own or in a salad, casserole, stir fry, and more.
Servings: 2 people
Calories: 62kcal
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/8 teaspoon pepper
Instructions
- Preheat the oven to 400°F.
- Place the spaghetti squash in the microwave and heat on high for 1 minute, then transfer to a cutting board. Using a sharp knife, cut the squash in half lengthwise.
- Use a spoon to scoop out the seeds, then transfer to a baking sheet. Brush all sides of the squash with olive oil, and season with salt and pepper. Turn them so that they are cut-side down on the baking sheet.
- Bake uncovered for 35-45 minutes, or until just slightly fork tender.
- Remove from the oven and let cook for a few minutes, then use a fork to scrape the flesh of the squash from the edges to the center, pulling it into long strands.
- Serve with your favorite pasta sauce, butter, herbs or Parmesan cheese. Enjoy!
Notes
Storing leftovers: store roasted squash in an airtight container in the fridge for up to 5 days, or frozen for up to 2 months. To thaw, transfer to the fridge overnight.
Reheating: for larger pieces, reheat in a preheated 350 degree oven until warmed through. For smaller portions, you can reheat in the microwave.
Nutrition
Calories: 62kcal | Carbohydrates: 0.04g | Protein: 0.01g | Fat: 7g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 5g | Sodium: 0.2mg | Potassium: 1mg | Fiber: 0.01g | Sugar: 0.01g | Vitamin A: 1IU | Vitamin C: 0.01mg | Calcium: 0.2mg | Iron: 0.04mg