Roasted Spaghetti Squash
This roasted spaghetti squash is an easy technique for cooking spaghetti squash so that those silky strands turn out perfectly every time. Here's how to make it happen with ease and hardly any effort.
Ingredients
- 1 large (about 2 pounds) spaghetti squash
- 2 teaspoons olive oil
- 1/4 teaspoon sea salt
Instructions
- Preheat the oven to 400°F (200°C). Line a rimmed baking sheet with parchment paper.
- Turn the squash on its side and carefully cut through the center of the squash to create 2 round halves (you want to cut right through the equator rather than lengthwise from end to end).
- Scoop out the seeds and stringy bits and compost them or toss them in the trash. Rub a teaspoon of olive oil in each half and sprinkle with salt.
- Place each half, cut-side down, on the baking sheet. Bake until you can easily pierce the skin of the squash with a fork or, if you turn the squash over, you can easily get a fork through the squash all the way to the skin. Figure about 40 minutes.
☞ TESTER TIP: Size does matter. If you have a small squash, it may cook in as little as 30 minutes. If your squash is very large, it may take as much as 50 minutes.
- Use a fork to gently drag, scrape, or pull out the squash in long strands and serve.
Nutrition
Serving: 1portion | Calories: 18kcal | Carbohydrates: 1g | Protein: 1g | Fat: 2g | Saturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 145mg | Fiber: 1g | Sugar: 1g