Description
This guide shows you how to roast spaghetti squash until tender, resulting in perfect strands for a low-carb pasta substitute.
Ingredients
Scale
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat your oven to 400 degrees Fahrenheit (200 degrees Celsius).
- Carefully cut the spaghetti squash in half lengthwise.
- Use a spoon to scoop out and discard the seeds and stringy pulp from the center of each half.
- Rub the cut surfaces of the squash halves with olive oil, then sprinkle evenly with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Roast for 30 to 40 minutes, or until the squash is tender when pierced with a fork.
- Remove the squash from the oven and let it cool slightly until you can handle it safely.
- Use a fork to scrape the flesh from the inside of the squash, creating spaghetti-like strands.
- Serve the strands immediately with your preferred sauce or seasoning.
Notes
- To avoid watery squash, place the halves cut-side down during roasting.
- For faster cooking, you can microwave the whole squash for 5 to 7 minutes before cutting and roasting.
- If you prefer a softer texture, cover the baking sheet loosely with foil during the last 15 minutes of baking.
- Prep Time: 10 min
- Cook Time: 35 min
- Category: Side Dish
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 80
- Sugar: 5
- Sodium: 250
- Fat: 2
- Saturated Fat: 0
- Unsaturated Fat: 2
- Trans Fat: 0
- Carbohydrates: 14
- Fiber: 3
- Protein: 2
- Cholesterol: 0