Description
Tender strands of spaghetti squash roasted to perfection — a healthy, low-carb base perfect for a variety of savory toppings.
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- Salt and pepper, to taste
Instructions
- Preheat oven to 375°F (190°C). Lightly coat a casserole dish with nonstick cooking spray.
- Carefully cut the spaghetti squash in half lengthwise, from stem to bottom.
- Use a spoon to scoop out the seeds and stringy membranes from the center of each half.
- Brush the cut sides of the squash with olive oil, and sprinkle with salt and pepper.
- Place the squash halves cut-side down in the prepared baking dish.
- Bake for 30–40 minutes, or until the squash is fork-tender.
- Turn the squash cut-side up and return to the oven for an additional 10 minutes.
- Remove from oven, and use a fork to gently scrape the flesh into spaghetti-like strands.
- Serve warm with your choice of toppings such as garlic butter shrimp, marinara, or chicken tikka masala.
Notes
- For a slightly caramelized flavor, roast cut-side up for the last 10 minutes.
- Pairs well with nearly any pasta sauce or sautéed vegetables.
- Leftovers can be stored in an airtight container in the fridge for up to 4 days.
- Prep Time: 5 minutes
- Cook Time: 50 minutes
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1/6 of squash
- Calories: 71
- Sugar: 3g
- Sodium: 20mg
- Fat: 3.5g
- Saturated Fat: 0.5g
- Unsaturated Fat: 3g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
