Oven Roasted Spaghetti Squash
Oven Roasted Spaghetti Squash is an easy and foolproof way to cook this veggie until tender, golden and ready to shred into noodle-like strands. Serve it as a simple side dish or load it up with your favorite toppings for a main meal the whole family can enjoy.
Servings: 4
Ingredients
- 1 large spaghetti squash
- olive oil cooking spray
- ½ teaspoon salt
- ¼ teaspoon black pepper
Instructions
- Preheat oven to 400°F, line a rimmed sheet pan with aluminum foil and spray with olive oil cooking spray.
- Slice squash in half vertically.
- Scoop out the seeds.
- Spray inside of squash with olive oil and sprinkle with salt and black pepper.
- Place the squash halves cut side down on prepared sheet pan.
- Roast for 45-60 minutes until tender.
- Once cool enough to touch, turn the squash over and use a fork to pull squash to make strands of "spaghetti".
Notes
To easily cut the squash:
- Take a fork and pierce it down the middle of the squash creating a vertical line where you plan on cutting it.
- Now place the squash in the microwave and cook it for 5 minutes for a large squash and 3 minutes for smaller size.
- Take out the squash and let it cool until you are able to handle it.
- It should be slightly tender, but still raw. The knife should give a little and be able to cut through the squash a lot easier.
Nutrition
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 332mg | Potassium: 262mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
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