Spaghetti Squash
Spaghetti Squash is a nutrient-rich vegetable that turns into tender, spaghetti-like strands when roasted. It’s perfect for low-carb meals, gluten-free diets, or just a fun way to get more veggies on your plate. Serve it with marinara, pesto, or enjoy it simply with butter and herbs.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Total Time: 50 minutes
- Yield: 2–4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
Ingredients
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1 medium spaghetti squash (about 2.5–3 lbs)
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1–2 tablespoons olive oil
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Salt, to taste
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Black pepper, to taste
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Optional: garlic powder, grated Parmesan, or fresh herbs for serving
Instructions
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Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper or foil.
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Prep the squash:
Carefully cut the squash in half lengthwise and scoop out the seeds with a spoon. -
Season and roast:
Drizzle the inside of each half with olive oil and season with salt and pepper.
Place the squash halves cut-side down on the baking sheet. Roast for 35–45 minutes, or until the flesh is fork-tender. -
Scrape into strands:
Let cool slightly, then use a fork to scrape the inside of the squash into spaghetti-like strands. -
Serve:
Serve as is, or top with marinara sauce, pesto, cheese, or your favorite protein.
Notes
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To make it easier to cut, microwave the squash for 2–3 minutes to soften the skin slightly.
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Try stuffing the halves with meat sauce and baking again for a full meal.
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Leftovers store well in the fridge for up to 4 days.
Find it online: https://ukfinda.com/spaghetti-squash/