Description
Roasted Spaghetti Squash is a delightful dish that offers a low-carb alternative to traditional pasta. This recipe results in tender strands of spaghetti squash seasoned with herbs and Parmesan cheese, making it a healthy and flavorful choice for any meal.
Ingredients
Scale
Spaghetti Squash:
- 1 medium spaghetti squash (about 3–4 pounds)
Seasoning:
- 2 tablespoons olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/2 teaspoon dried Italian herbs (optional)
Serving Suggestions:
- Grated Parmesan cheese
- Fresh parsley
Instructions
- Preheat the Oven: Preheat the oven to 400°F (200°C).
- Prepare the Squash: Slice the spaghetti squash in half lengthwise, scoop out the seeds, and drizzle the cut sides with olive oil. Season with salt, pepper, garlic powder, and Italian herbs if desired.
- Roast the Squash: Place the squash halves cut side down on a parchment-lined baking sheet and roast for 35 to 45 minutes until tender.
- Scrape and Serve: Allow the squash to cool slightly, then scrape the flesh into strands using a fork. Transfer to a serving dish and top with Parmesan cheese and parsley, if desired.
Notes
- To make cutting easier, microwave the whole squash for 3 minutes before slicing.
- Roasted spaghetti squash pairs well with marinara sauce, pesto, or as a low-carb base for heartier sauces.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Side Dish, Main Course
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: about 1 cup cooked squash
- Calories: 90
- Sugar: 6 g
- Sodium: 320 mg
- Fat: 5 g
- Saturated Fat: 1 g
- Unsaturated Fat: 4 g
- Trans Fat: 0 g
- Carbohydrates: 10 g
- Fiber: 2 g
- Protein: 1 g
- Cholesterol: 0 mg
