Roasted Spaghetti Squash
Transform spaghetti squash into a light and satisfying meal with this simple recipe that brings warmth and flavor to your plate.
Ingredients
Main Ingredients
- 1 whole spaghetti squash This vibrant yellow squash resembles strands of pasta when cooked.
- 2 tablespoons extra-virgin olive oil Rich, aromatic oil that adds flavor and sweetness.
- 1 teaspoon sea salt Essential seasoning for enhancing flavor.
- 1 teaspoon freshly ground black pepper Adds a crispy finish to the roasted squash.
Instructions
Preparation
- Preheat the oven to 400°F (200°C).
- Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.
- Drizzle the inside of the squash with extra-virgin olive oil. Coat the flesh evenly.
- Sprinkle with sea salt and freshly ground black pepper.
Roasting
- Place the squash cut side down on a baking sheet. Poke the outside with a fork.
- Roast in the preheated oven for about 30 to 40 minutes, until the exterior is lightly browned and the interior is tender.
- Carefully flip the squash cut side up, allow to cool slightly, then scrape the flesh with a fork to create spaghetti-like strands.
Notes
For extra flavor, consider adding herbs like thyme or rosemary while roasting. Leftover spaghetti squash can be stored in an airtight container for 3-5 days. You can also freeze scraped strands for longer storage.