Description
Tender strands of roasted spaghetti squash make a versatile, low-carb alternative to pasta. Simple to prepare and perfect for weeknight meals, this recipe yields flavorful, noodle-like squash ready for your favorite sauces or toppings.
Ingredients
Instructions
1. Preheat oven to 400°F (200°C).
2. Slice the spaghetti squash lengthwise and scoop out seeds.
3. Drizzle cut sides with oil and season with salt and pepper.
4. Place squash halves cut-side down on a baking sheet lined with parchment paper.
5. Roast for 35–45 minutes, until flesh is easily pierced with a fork.
6. Let squash cool 5–10 minutes, then flip halves cut-side up.
7. Use a fork to scrape flesh into spaghetti-like strands.
8. Serve immediately with your choice of sauce or store in an airtight container in the refrigerator for up to 5 days.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
Nutrition
- Calories: 40
- Sodium: 200
- Fat: 0.5
- Carbohydrates: 10
- Protein: 1