Say hello to your new favorite side dish and the ultimate healthy pasta swap! Spaghetti squash is a culinary chameleon, transforming from a humble gourd into tender, noodle-like strands with just a little oven magic. Whether you’re piling it high with a hearty marinara, tossing it in a creamy Alfredo, or using the roasted halves as edible bowls for a delicious filling, the possibilities are truly endless. This simple, hands-off method guarantees perfectly cooked squash every single time.
Ingredients
• 1 large spaghetti squash, about 4 lbs / 1.8 kg
• 2 tbsp / 30 ml avocado oil
• Sea salt and fresh ground black pepper, to taste
Instructions
1. Preheat the oven to 400°F / 200°C. Line a large sheet pan with parchment paper.
2. Carefully use a knife to pierce holes all over the squash. Microwave on high for 7 minutes to soften the tough rind. Using oven mitts, remove the hot squash.
3. Slice the squash in half lengthwise and use a spoon to scoop out the seeds and pulp.
4. Drizzle the squash flesh with oil and sprinkle evenly with salt and pepper. Place the halves cut-side down on the prepared sheet pan and roast for 45 minutes, until the skin is tender.
5. Allow the squash to cool for a few minutes, then use a fork to scrape the inside, pulling the flesh into long strands. Serve immediately or store leftovers in an airtight container in the refrigerator for up to 5 days.
Nutritional Information
• Yield: 8 servings
• Serving Size: 1 cup
• Calories: 98 kcal
• Fat: 7g
• Carbohydrates: 10g
• Fiber: 2g
• Protein: 1g
Pro Tips
• For longer, more defined ‘noodles’, slice the squash crosswise into rings instead of lengthwise before roasting.
• Don’t overcook your squash! It should be fork-tender, not mushy. Overbaking will result in watery, limp strands.
• Boost the flavor by adding a sprinkle of garlic powder, onion powder, or Italian seasoning along with the salt and pepper before roasting.
• Pick a winner at the store: Look for a squash that is firm, has a dry stem, is free of soft spots or cracks, and feels heavy for its size.
