Easy Spaghetti Squash Recipe: Oven Roasted Healthy Pasta Alternative

Nutrition: 61 Calories | 7.7g Net Carbs | 1g Protein | 2.6g Total Fat

This super easy spaghetti squash recipe is oven roasted. With only 3 ingredients, it’s great for lunch and dinner and makes a terrific side dish too.

Spaghetti Squash, Season Salt, Olive Oil

It’s time to share a super easy recipe that I make all the time. Roasting spaghetti squash is easy and delicious. It’s by far my favorite way to cook spaghetti squash. The extra flavor from the roasting process makes it even more tasty. Spaghetti squash is one of my go-to low carb pasta alternatives. One cup of spaghetti squash has only 7.7 grams net carbs compared to one cup of spaghetti noodles, which had about 40 grams. One pound of squash makes about 3 cups prepared.

The Secret to Cutting Spaghetti Squash

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The hardest part of cooking spaghetti squash is cutting it open. The skin is so tough it can be downright dangerous. I used to struggle trying the safely hold the squash (that kept rolling and moving) while trying to get my knife through the skin without losing a finger. And then I learned the secret. Microwave the squash for a few minutes to soften the skin. It only takes about 3 minutes with a small squash or about 5 minutes for a large one. The inside of the squash won’t cook. It’s just enough time to be able to easily insert your knife in the tough skin.

Prep and Clean the Squash

After microwaving the spaghetti squash, cut it open lengthwise. Then, use a spoon to scrape out all the seeds and stings, kind of like cleaning a pumpkin. Get rid of the insides and drizzle olive oil over the flesh of the squash. Use a pastry brush to evenly coat the squash with oil.

After the spaghetti squash is coated in oil, season with season salt to taste. Place the seasoned squash cut side down on a baking sheet. This is important. With the cut side down, it will help hold in the steam as the squash cooks, making the spaghetti squash tender and delicious.

Bake the Spaghetti Squash

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Then, bake the squash at 425° for about 30 minutes. The squash is done when the skin has some brown roasted spots. The flesh will also be roasted on the edges, when you turn them over.

Shred the “Spaghetti”

Finally, after the squash is finished cooking, it’s time to turn it into spaghetti. Use a fork to scrape the flesh from the inside of the skin. Scrape widthwise to create long strands. Use tongs if necessary to hold the squash while scraping; it’ll be hot. Serve your spaghetti squash with your favorite pasta sauce. It’s the perfect foundation for marinara and meat, chicken and pesto, and shrimp with alfredo. The possibilities are endless. Also use it to make Spaghetti Squash Carbonara. Make up a really big squash for easy lunch prep.