How to Roast Spaghetti Squash
A wonderful and easy roast spaghetti squash - great eaten as is and also is a great base for so many versatile recipes to add on to roast spaghetti squash. This recipe is a great replacement for any pasta recipe.
Servings 4 people
- 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 30 - 45 minutes. Check the meat of the spaghetti squash with a fork at 30 minutes for tenderness. If it is tender, the spaghetti squash is done. Depending on the size of the spaghetti squash, it can take up to 45 minutes for the squash to completely roast.
- Roasted spaghetti squash can be kept in the fridge for about 3 days.
- Spaghetti squash can be frozen in freezer bags for about 3 months.
- Any nutritional data I provide is an approximation and actual dietary information can vary based on ingredients and proportion sizes.
Serving: 1half squash | Calories: 22kcal | Carbohydrates: 2g | Protein: 0g | Fat: 1g | Saturated Fat: 0g | Polyunsaturated Fat: 0g | Monounsaturated Fat: 1g | Trans Fat: 0g | Cholesterol: 0mg | Sodium: 83mg | Potassium: 41mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 2.5mg | Calcium: 10mg | Iron: 0mg