Description
This easy roasted spaghetti squash is tender, naturally sweet, and makes a delicious healthy alternative to traditional pasta. Enjoy it as a simple side dish or pair it with your favorite toppings for a light and satisfying meal.
Ingredients
1 spaghetti squash
1 tablespoon olive oil
Salt, to taste
Black pepper, to taste
Instructions
- Preheat the oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Rub the cut sides with olive oil and season with salt and pepper.
- Place the squash halves cut side down on a parchment-lined baking tray.
- Roast for 40 to 60 minutes, or until the flesh easily separates into strands with a fork.
- Use a fork to gently fluff the strands and serve plain or topped with butter, parmesan cheese, or your favorite pasta sauce.
Notes
Season with garlic powder or Italian seasoning before roasting for extra flavor.
Garnish with fresh parsley, basil, or thyme if desired.
Top with marinara sauce, grilled chicken, sautéed mushrooms, or roasted vegetables for a heartier meal.
Mix with butter, parmesan cheese, and red pepper flakes for a richer variation.
Store leftovers in an airtight container in the refrigerator for up to 4 days.
Freeze cooked strands for up to 3 months and reheat in the microwave or a skillet until warmed through.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 53 kcal
- Sugar: 2 g
- Sodium: 80 mg
- Fat: 2 g
- Saturated Fat: 0.3 g
- Unsaturated Fat: 1.7 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
