Description
This Roasted Spaghetti Squash recipe is a simple and healthy way to prepare spaghetti squash with a tender, flavorful texture. Perfect as a low-carb alternative to pasta, it features vibrant notes of garlic, fresh herbs, and a savory finish of Parmesan or nutritional yeast, roasted to perfection for a deliciously light side or main dish.
Ingredients
Scale
Squash
- 1 medium spaghetti squash (firm, smooth skin, no soft spots)
Seasoning
- 1 tbsp olive oil (or avocado oil)
- ¾ tsp sea salt
- ¼ tsp freshly ground black pepper
- 1 clove garlic (crushed, for added flavor)
- 1 tbsp fresh herbs (like thyme or parsley)
- 1 tbsp grated Parmesan or nutritional yeast (for a savory finish)
Instructions
- Preheat the Oven: Preheat your oven to 400°F (200°C) to prepare for roasting the squash.
- Soften the Squash (Optional): If the spaghetti squash is tough to cut, pierce it all over with a fork and microwave for 2–3 minutes to soften the skin, making it easier to slice.
- Prepare the Squash: Carefully slice the squash lengthwise from stem to base. Use a spoon to scoop out all the seeds and the stringy center.
- Season the Squash: Drizzle each half with olive oil and sprinkle with sea salt and freshly ground black pepper. Add the crushed garlic for enhanced flavor.
- Arrange for Roasting: Place the squash halves cut-side down on a parchment-lined baking sheet. Poke a few holes in the skin with a fork to allow steam to escape during roasting.
- Roast the Squash: Roast in the preheated oven for 30 to 40 minutes. The squash is done when the skin is tender and slightly browned; cooking time may vary based on size.
- Cool and Shred: Let the roasted squash cool slightly. Flip each half over, and using a fork, scrape the flesh to create spaghetti-like strands, starting from the outer edge and working inward.
- Finish and Serve: Toss the spaghetti squash strands with fresh herbs and sprinkle with grated Parmesan or nutritional yeast for a savory touch before serving.
Notes
- Microwaving before cutting makes slicing easier and safer.
- Be careful when cutting as spaghetti squash skin is tough.
- Use parchment paper to prevent sticking and ease cleanup.
- Cooking times vary depending on the size of the squash.
- Parmesan can be substituted with nutritional yeast for a vegan option.
- Leftovers can be stored in the refrigerator for up to 3 days.
