Oven-Roasted Spaghetti Squash
A nutritious and visually appealing low-carb alternative to pasta, this roasted spaghetti squash is easy to prepare and a delightful addition to any meal.
Ingredients
Main Ingredients
- 1 spaghetti squash A unique vegetable that mimics the texture of pasta.
- 2 tbsp extra-virgin olive oil Enhances the sweetness and adds flavor.
- to taste sea salt Season to enhance flavor.
- to taste freshly ground black pepper Season to enhance flavor.
Instructions
Preparation
- Preheat your oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of the squash with olive oil.
- Sprinkle salt and pepper over the inside of the squash.
- Place the squash cut side down on a baking sheet and poke holes in the skin.
Cooking
- Roast the squash in the oven for 30 to 40 minutes, until lightly browned and fork-tender.
Finishing Touch
- Once done, flip the squash so the cut side is up and let it cool slightly.
- Using a fork, scrape out the strands from the sides.
Notes
For extra flavor, consider adding garlic powder or Italian herbs before roasting. Leftover spaghetti squash can be stored in an airtight container for up to 5 days.