Go Back
+ servings
Roasted spaghetti squash is the perfect low carb pasta substitute with five times less calories, a smooth buttery flavor, and endless ideas for toppings.
Print

Roasted Spaghetti Squash

Roasted spaghetti squash is the perfect low carb pasta substitute with five times less calories, a smooth buttery flavor, and endless ideas for toppings.
Course Side Dish
Cuisine American
Prep Time 5 minutes
Cook Time 50 minutes
Total Time 55 minutes
Servings 5
Calories 60kcal
Author Christy

Ingredients

  • 1 spaghetti squash (about 5 lbs.)
  • ½ tsp. salt
  • ¼ tsp. black pepper

Instructions

  • Preheat to 400° F (205° C).
  • Use a sharp knife to cut squash in half lengthways. Use a spoon to scoop out the seeds and stringy center part around the seeds. Discard the seeds or roast them like you would pumpkin seeds.
  • Place the squash, cut side down, in a rimmed baking dish. Add 1/8 to ¼ inch of water to the dish to help the squash steam while baking.
  • Place squash in oven and cook for 40 – 50 minutes (exact time will depend on the size of the squash). To tell whether the squash is done, try piercing the skin with a fork. You should be able to easily poke the fork through the skin.
  • Remove cooked squash from oven. Flip squash halves over with a kitchen towel and let sit for about 5 - 10 minutes until steam has subsided and they are cool enough to handle.
  • Use a fork to separate the inside stringy part of the squash. Let the separated squash noodles sit in a colander over the sink for a few minutes to let the excess water drain.
  • Put squash strands into a serving bowl. Season with salt and pepper and toss to coat. Either eat as is or top with your favorite pasta sauce, butter, grated parmesan, and/ or chopped parsley.

Nutrition

Calories: 60kcal | Carbohydrates: 13g | Protein: 1g | Fat: 1g | Sodium: 223mg | Potassium: 208mg | Fiber: 2g | Sugar: 5g | Vitamin A: 230IU | Vitamin C: 4mg | Calcium: 44mg | Iron: 0.6mg