Roasted Spaghetti Squash: Light, Fluffy, and Deliciously Al Dente

This roasted spaghetti squash recipe is a light, nutritious alternative to pasta, perfect for busy weeknights.

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Prep Time 10

Cook Time 30

Cooling Time 5

Total Time 45

Servings: 4 servings

Course: Dinner

Cuisine: Vegetarian

Calories: 42

Ingredients Equipment Method Nutrition Notes

Ingredients

For the Squash

1 Spaghetti Squash Feel heavy for size.

For the Seasoning

2 tablespoons Extra-Virgin Olive Oil Drizzle to enhance flavor.
1 teaspoon Sea Salt Substitute kosher salt if needed.
1/2 teaspoon Freshly Ground Black Pepper Adjust according to taste.

Optional Toppings

Grilled Vegetables Colorful mixed veggies.
Marinara Sauce For a comforting treat.
Pesto Fresh twist and vibrant flavor.

Equipment

Baking Sheet
Sharp knife
Spoon
Fork

Method

Step-by-Step Instructions

Preheat your oven to 400°F (200°C).
Carefully slice the spaghetti squash in half lengthwise.
Drizzle extra-virgin olive oil inside each half, season with sea salt and pepper.
Poke several holes in the skin to allow steam to escape and place cut side down.
Roast for 30 to 40 minutes until fork-tender.
Fluff the roasted squash with a fork to create spaghetti-like strands.

Nutrition

Serving: 1servingCalories: 42kcalCarbohydrates: 10gProtein: 1gSodium: 200mgPotassium: 500mgFiber: 2gSugar: 3gVitamin A: 100IUVitamin C: 20mgCalcium: 30mgIron: 1mg

Notes

Ideal for make-ahead meals and pairs well with various sauces.

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