This is the basics on How to make Roasted Spaghetti Squash! Such an easy recipe and one of the most diverse veggies! Spaghetti Squash is my go to, let’s replace the carbs in regular spaghetti by using this tasty spaghetti squash! Perfect for Vegan, Paleo, Keto, Gluten-free diets
One of the things I am discovering about myself is – I love roasted veggies. I have been writing and prepping recipes so much lately and everything comes back to roasting – at least always from the fall through spring months. Today, I made my Roasted Spaghetti Squash! This is truly one of my go to dishes. After having my strokes, and seeing that my arteries were unusually blocked for someone who really didn’t eat a lot of fried or processed food – I began to research healthier alternatives for me and my family! I started to really look at ways to reduce carbohydrates and increase veggies. At first, I tried not to be depressed because I not only had health issues but knew my eating habits had to be adjusted. I love carbs and thought I was not healthy but now had to eat bland food going forward for the rest of my life! I always love bread and of course pasta – literally any night! However, I know for me that is not the best path! I do still eat pasta and bread, usually whole wheat or high fiber but as my mantra goes – all in moderation. Thus, my love of the spaghetti squash!
This is my base recipe so to speak of Roasted Spaghetti Squash! I love this just as it is – but from this – I have made so many other recipes – some meatless and others with additions of meat. I will be sharing those with you going forward. However, as is this is a great side dish. I roast at a high heat with a slight amount of olive oil, a tiny bit of salt for me ( again I always say to taste, because I truly use very little salt anymore ) and of course pepper. Roast and yummo! The key is to use your fork and flake the squash and as you pull it , the squash looks like spaghetti – thus spaghetti squash! Genius really! This is a keeper and I dress it up so often in many ways – looking forward to sharing those with you! I hope you all enjoy and let me know how it tastes.
One of my favorite roasted spaghetti squash recipes is this yummy Sheet Pan Chicken Sausage, Peppers and Onion over Spaghetti Squash! Don’t forget to Roast the Seeds too!
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Roasted Spaghetti Squash
- 2 medium spaghetti squash
- 1 teaspoon olive oil
- salt and pepper, to taste
Preheat oven to 400 degrees.
Slice the spaghetti squash in half and using a spoon, scoop out all the seeds and fibers from the center of each squash.
Drizzle a teaspoon of olive oil between the 4 halves of spaghetti squash. Season all pieces of spaghetti squash with salt and pepper to your taste.
Place the spaghetti squash on a baking sheet, flesh side down on the baking sheet. Roast in the oven for about 45 minutes. Check the meat of the spaghetti squash at 45 minutes with a fork for tenderness. If it is flaking , spaghetti squash is done. Depending on size of the spaghetti squash, may need a few more minutes.
- Roasted spaghetti squash - I can keep in the fridge about 3 days.
- Any nutritional data I provide is an approximation and actually dietary information can vary based on ingredients and proportion sizes.