Roasted Spaghetti Squash
Roasted Spaghetti Squash is not only good for you, but it is easy to prepare. If you have never tried this squash, you are missing out. Make sure to select ones that are a deeper yellow color, as they are higher in Beta-Carotene and Vitamin A. Since spaghetti squash are mild in flavor, you can serve them with any of your favorite sauces. Just slice, roast, and fluff the squash with a fork and you’ll have a healthy, delicious side dish for your next meal.
We absolutely love roasted spaghetti squash. Even if you aren’t looking to cut carbs, this vegetable is a great substitute for pasta.
Spaghetti squash are easy to prepare and go nicely with almost any protein. You can serve it with sauce over top, like Bolognese Pasta Sauce, as a main course or just sprinkle it with Parmesan cheese for a tasty side dish to Chicken Parmesan. It is super delicious and super nutritious!
Tips on cutting a spaghetti Squash:
- Before cutting, it is important to place the spaghetti squash in the microwave and cook it on high for two minutes. This will allow the skin to soften slightly and make it easier to cut the squash.
- Use a SHARP knife to cut this squash. Always be careful when using a knife, but it is less likely that you will cut yourself if your knife has been sharpened.
- Cut the stem off first, then cut the spaghetti squash lengthwise from stem to bottom. You will bake the squash flesh side down.
Roasted Spaghetti Squash Recipe
What’s needed?
- 2 medium spaghetti squash
- 2 tablespoons of canola oil
- salt and pepper to taste
- 1/2 cup water
How to roast Spaghetti Squash?
Step-by-Step Instructions:
- Preheat your oven to 350 degrees Fahrenheit. Wash and dry each squash. Cut them in half lengthwise. Be careful when doing this, the skins can be tough if not cooked in the microwave first for 2 minutes. Use a sharp knife to cut each stem off.
- Remove the seeds from the inside with a spoon. Do not remove any of the flesh. Drizzle canola or coconut oil over each half of the squash halves.
- Now place the squash halves flesh side down on a baking tray with a rim. Pour 1/2 cup water on the bottom of the tray. This will help to steam the squash as they bake. Bake for 45 minutes.
- Remove the squash from the oven when the skin begins to wrinkle and turn soft. Flip each half over and allow the squash to cool slightly.
- Using a fork, pull the flesh away from the skin of the squash. It will separate into spaghetti-like strands. Add salt and pepper to taste. Recipe makes 6 servings.
How to serve spaghetti squash?
Now comes the fun part. You can serve this squash in place of pasta, pairing it with your favorite sauces. It is so good when served with cheesy alfredo sauce! I served it with pasta sauce and a salad of mixed greens. The squash will be slightly more toothsome than pasta. It makes a healthy substitute for pasta and is delicious and low in calories.
More Roasted Vegetable Recipes
- Sheet Pan Sweet Potatoes and Green Beans
- Crispy Smashed Potatoes
- Bacon and Onion Stuffed Mushrooms
- Crispy Roasted Summer Squash
- Sheet Pan Brussels Sprouts with Bacon
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Roasted Spaghetti Squash
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Wash and dry each squash. Cut them in half lengthwise. Be careful when doing this, the skins can be tough if not cooked in the microwave first for 2 minutes. Use a sharp knife to cut each stem off.
- Remove the seeds from the inside with a spoon. Do not remove any of the flesh. Drizzle canola or coconut oil over each half of the squash halves.
- Now place the squash halves flesh side down on a baking tray with a rim. Pour 1/2 cup water on the bottom of the tray. This will help to steam the squash as they bake. Bake for 45 minutes.
- Remove the squash from the oven when the skin begins to wrinkle and turn soft. Flip each half over and allow the squash to cool slightly.
- Using a fork, pull the flesh away from the skin of the squash. It will separate into spaghetti-like strands. Add salt and pepper to taste. Recipe makes 6 servings.
Equipment
- 1 large sheet pan
Notes
- Before cutting, it is important to place the spaghetti squash in the microwave and cook it on high for two minutes. This will allow the skin to soften slightly and make it easier to cut the squash.
- Use a SHARP knife to cut this squash. Always be careful when using a knife, but it is less likely that you will cut yourself if your knife has been sharpened.
- Cut the stem off first, then cut the spaghetti squash lengthwise from stem to bottom. You will bake the squash flesh side down.
Raveaboutfood
Try roasted spaghetti squash with cheesy alfredo sauce, it’s addictive!