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Spaghetti Squash

Roasted Spaghetti Squash: A Healthy Twist on Pasta Night

This roasted spaghetti squash is a delicious low-carb alternative to pasta, perfect for healthy meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Dinner
Cuisine: Healthy
Calories: 42
Ingredients Equipment Method Nutrition Notes

Ingredients
  

For the Squash
  • 1 medium Spaghetti Squash Look for one that feels heavy and has no soft spots.
For the Seasoning
  • 2 tablespoons Extra-virgin Olive Oil Feel free to substitute with melted butter or coconut oil.
  • 1 teaspoon Kosher Salt Regular table salt can suffice, adjust quantity accordingly.
  • 1 teaspoon Freshly Ground Black Pepper You can use white pepper for a milder kick.

Equipment

  • Oven
  • Baking Sheet
  • Parchment paper
  • sharp knife

Method
 

Step-by-Step Instructions
  1. Preheat your oven to 400°F (200°C).
  2. Carefully slice the spaghetti squash in half lengthwise and scoop out the seeds.
  3. Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
  4. Place the squash halves cut side down on a baking sheet and roast for 40 minutes.
  5. Check doneness by scraping the flesh; it should easily separate into strands.
  6. Remove from oven, add a pat of butter, and separate the flesh into strands.

Nutrition

Serving: 1cupCalories: 42kcalCarbohydrates: 10gProtein: 1gSodium: 150mgPotassium: 258mgFiber: 2gSugar: 4gVitamin A: 6IUVitamin C: 8mgCalcium: 4mgIron: 2mg

Notes

Store any leftover spaghetti squash in an airtight container in the refrigerator for up to 5 days. Can be reheated in the microwave or on the stovetop.

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