Description
Spaghetti squash is a low-carb, gluten-free pasta alternative with a tender, noodle-like texture—perfect for healthy dinners, meal prep, and endless variations.
Ingredients
- 1 medium spaghetti squash
- 1–2 tbsp olive oil
- Salt, to taste
- Black pepper, to taste
- Optional: garlic powder, Italian herbs, chili flakes, Parmesan cheese
Instructions
- Preheat the oven to 400°F (200°C). Line a baking sheet with parchment or foil.
- Cut the squash in half lengthwise. Use a sharp knife—it’s tough, so go slow. Scoop out the seeds and stringy pulp with a spoon.
- Season the inside of each half with olive oil, salt, pepper, and any optional herbs or spices you like.
- Place squash halves cut-side down on the baking sheet. Roast for 35–45 minutes until the skin is soft and a fork easily pulls strands away.
- Remove from the oven and let cool slightly. Flip the halves over to release steam.
- Scrape the flesh with a fork to create long spaghetti-like strands. Use in any dish you’d normally use noodles or pasta.
Notes
- Microwave the whole squash for 2–3 minutes before cutting to soften the skin.
- Add garlic powder or chili flakes before roasting for flavor-packed strands.
- Use the empty squash shells as bowls—perfect for stuffed squash recipes!
- After roasting, let strands rest in a colander to release excess moisture.
- Great for meal prep: refrigerate for up to 5 days or freeze for up to 2 months.
- Prep Time: 10 minutes
- Cook Time: 40 minutes