This Roasted Spaghetti Squash recipe is a delightful, low-carb alternative to traditional pasta dishes. Roasting the squash brings out its natural sweetness and enhances its tender, spaghetti-like strands. After roasting, simply use a fork to pull apart the squash into perfect “noodles” that can be enjoyed as-is or topped with your favorite sauce.
With a subtle flavor and satisfyingly light texture, roasted spaghetti squash is the perfect base for anything from marinara and pesto to a simple drizzle of olive oil and Parmesan. Plus, it’s packed with fiber and essential nutrients like vitamin C and potassium.
This Roasted Spaghetti Squash recipe is a versatile, veggie-forward dish that can be part of a main course or a delicious, healthy side. Quick to prepare and endlessly customizable, it’s ideal for adding more vegetables to your meal in a fun and tasty way!
Roasted Spaghetti Squash
Ingredients
- 1 Spaghetti Squash
- Sauce of your choice
Instructions
- Preheat your oven to 350 degrees F.
- Poke holes all over the squash with a fork and place it on a baking sheet.
- Roast spaghetti squash whole for about 60 minutes.
- Let the spaghetti squash cool before slicing it in half.
- Scoop out the seeds and use a fork to gently pull from the edge of the spaghetti squash to form noodles.
