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Roasted Spaghetti Squash

A healthy and versatile alternative to traditional pasta, this roasted spaghetti squash is easy to prepare and perfect for family meals.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Servings: 4 servings
Course: Main Dish, Vegetable Side
Cuisine: American
Calories: 42
Ingredients Method Notes

Ingredients
  

Main ingredients
  • 1 whole spaghetti squash A stunning yellow gourd with a sweet flavor.
  • 2 tablespoons extra-virgin olive oil Adds richness and depth to the squash.
  • to taste sea salt Enhances the squash's natural flavor.
  • to taste freshly ground black pepper Offers a delightful contrast to the sweetness.

Method
 

Preparation
  1. Preheat the oven to 400°F (200°C).
  2. Slice the spaghetti squash in half lengthwise and scoop out the seeds and fibrous ribbing.
  3. Drizzle the inside of the squash with extra-virgin olive oil, coating it evenly.
  4. Sprinkle with sea salt and freshly ground black pepper.
  5. Place the spaghetti squash cut-side down on a baking sheet and poke holes in the skin to allow steam to escape.
Cooking
  1. Roast the squash for 30 to 40 minutes until lightly browned and fork-tender.
  2. Remove from the oven, flip the squash cut-side up, and let it cool for a few minutes.
  3. Using a fork, gently scrape the inside to flake the strands, resembling spaghetti.

Notes

For added flavor, consider seasoning with garlic powder or Italian herbs. Store leftovers in an airtight container in the fridge for up to five days.