Description
This is my go-to method for creating perfect al dente spaghetti squash strands to use in vegetable sides and main dishes.
Ingredients
Scale
- 1 spaghetti squash
- extra-virgin olive oil
- sea salt
- freshly ground black pepper
Instructions
- Preheat: Preheat the oven to 400°F.
- Prepare: Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
- Roast: Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm.
- Finish: Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
Notes
The exact timing will vary depending on the heat of your oven and the size of your squash. Roasting for 30-40 minutes ensures the strands stay al dente rather than mushy.
- Prep Time: 5 minutes
- Cook Time: 35 minutes
- Category: Side Dishes
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 serving
- Calories: 80 kcal
- Sugar: 4 g
- Sodium: 160 mg
- Fat: 4 g
- Saturated Fat: 0.6 g
- Unsaturated Fat: 3.4 g
- Trans Fat: 0 g
- Carbohydrates: 11 g
- Fiber: 3 g
- Protein: 2 g
- Cholesterol: 0 mg
Keywords: spaghetti squash, roasted squash, vegan side dish, gluten free, vegetable strands