Spaghetti Squash
This easy-to-make Spaghetti Squash recipe features tender, spaghetti-like strands when roasted. It's a low-carb, gluten-free alternative to pasta that can be paired with a variety of sauces or toppings for a delicious meal!
Ingredients
- 1 medium spaghetti squash About 2.5–3 lbs
- 1–2 tablespoons olive oil
- to taste salt
- to taste black pepper
- optional garlic powder
- optional Italian seasoning
- optional Parmesan cheese Grated, for topping
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment paper for easy cleanup.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds using a spoon. You can save the seeds for roasting if you prefer.
- Drizzle the inside of each squash half with olive oil and season with salt and pepper. You can also add garlic powder, Italian seasoning, or grated Parmesan for extra flavor.
- Place the squash halves cut-side down on the prepared baking sheet. Roast in the preheated oven for 35–45 minutes, or until the flesh is tender and can be easily pierced with a fork.
- Once the squash is cooked, remove it from the oven and allow it to cool slightly. Use a fork to scrape the inside of the squash into long, spaghetti-like strands.
- Serve the spaghetti squash strands warm as a base for your favorite sauce or topping. Enjoy!
Nutrition
Serving: 1peopleCalories: 42kcalCarbohydrates: 10gProtein: 1gFat: 0.5gSaturated Fat: 0.1gSodium: 20mgFiber: 2.5gSugar: 4g
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