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