How To: Roast Spaghetti Squash
Roasting spaghetti squash cannot be easier! With this simple method you can use spgahetti squash in a variety of ways to make healthy and delicious meals. Naturally gluten-free.
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Servings: 6 servings
Calories: 75kcal
Ingredients
- 2 lbs spaghetti squash
- 2 tbsp olive oil (or avocado oil)
- 1/4 tsp salt (for serving)
- 1/4 cup fresh herbs, like parsley (for serving)
Instructions
- First preheat your oven to 400F.
- Now you're going to take your spaghetti squash and with a large chef's knife, cut it vertically right down the middle from stem to tail. Now, this is going to be a little tough to do.. so cut it slowly.
- With a spoon scoop out the seeds from the middle of the squash.
- You don't want to spoon into the actual flesh but just get all the seeds and stringy bits out.
- Drizzle the insides of the squash with a little olive oil and place the squash flesh side down in a 9x13 inch baking pan.
- Bake at 400F for 30 to 45 minutes until the flesh is tender. If the squash is still a little hard, put it back in the oven for another 5-10 minutes.
- With a fork begin scraping the inside of the squash, separating the flesh into spaghetti-like strands.
- Continue scraping until all of the flesh is scraped into long noodles.
- Serve immediately with a little butter salt and fresh herbs!
Nutrition
Calories: 75kcal | Carbohydrates: 7g | Fat: 5g | Sodium: 116mg | Potassium: 129mg | Fiber: 1g | Sugar: 2g | Vitamin A: 340IU | Vitamin C: 5.6mg | Calcium: 28mg | Iron: 0.5mg
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