Description
This Baked Spaghetti Squash recipe offers a healthy, low-carb alternative to traditional pasta. Roasting the squash until tender enhances its natural sweetness and creates delicate, noodle-like strands that can be served simply with butter, salt, and pepper for a comforting and nutritious meal.
Ingredients
Scale
Ingredients
- 2 pounds spaghetti squash
- 2 tablespoons butter (or olive oil)
- Salt (to taste)
- Black pepper (to taste)
Instructions
- Preheat Oven: Set your oven to preheat at 400°F to ensure it’s at the correct temperature for roasting the squash evenly.
- Prepare Squash: Slice the spaghetti squash in half lengthwise. Carefully remove the seeds and any stringy parts from the center. You can discard these or save the seeds for roasting separately if you like.
- Season Squash: Brush the cut side of each squash half with butter or olive oil to help it roast to a golden finish. Sprinkle with salt and black pepper to season.
- Roast Squash: Place the squash halves cut-side down on a parchment-lined baking sheet. Roast in the oven for 40 minutes, or until the flesh is just tender when pierced with a fork.
- Cool and Scrape: Remove from oven and let cool for 5 minutes to handle safely. Then, turn the squash cut-side up and use a fork to gently scrape the flesh into noodle-like strands.
- Finish and Serve: Season the scraped strands with additional butter, salt, and pepper if desired. Serve warm as a healthy side or base for your favorite sauces or toppings.
Notes
- You can substitute butter with olive oil for a dairy-free or vegan option.
- Roasted spaghetti squash can be stored in an airtight container in the refrigerator for up to 4 days.
- To add flavor, try topping with fresh herbs, garlic, or grated Parmesan cheese.
- Squash seeds can be seasoned and roasted separately for a crunchy snack.
