Spaghetti Squash: Roasting & Serving Simple Strands (Print Version)

Spaghetti Squash: Master cooking this versatile low-carb veggie! Your guide to roasting & serving delicious, easy meals. Perfect for weeknights.

# Recipe Info:

Prep Time: 15 Minutes minutes
Cook Time: 45 Minutes minutes
Total Time: 60 minutes
Servings: 4 Servings
Difficulty: Beginner
Cuisine: American
Dietary: Vegetarian, Gluten-Free

# Ingredients:

→ Main Star

01 - 1 medium Spaghetti Squash

→ Flavor Boosters

02 - 2 tbsp Olive Oil
03 - 1/2 tsp Salt (or to taste)
04 - 1/4 tsp Black Pepper (freshly cracked preferred)
05 - 1 tsp Garlic Powder
06 - 1 tsp Dried Italian Herbs

→ Finishing Touches

07 - 2 tbsp Fresh Parsley (chopped)
08 - 1/4 cup Parmesan Cheese (grated, optional)

# Instructions:

01 - First things first, preheat your oven to a good 400°F (200°C). Then, tackle that spaghetti squash. This is where I sometimes break a sweat! Carefully, and I mean *carefully*, cut the spaghetti squash in half lengthwise. It's tough, so use a sturdy, sharp knife and maybe a kitchen towel to steady it. Scoop out all those seeds and stringy bits with a spoon – like cleaning out a pumpkin, but smaller scale. Don't worry if it's not perfectly clean; a few stragglers are fine, adds character, right?
02 - Now for the flavor! Brush the cut sides of your squash halves with olive oil. Be generous, really get it in there. Then, sprinkle with salt, black pepper, garlic powder, and dried Italian herbs. I usually go by feel here, but don't be shy! Place the halves cut-side down on a baking sheet. I learned the hard way that parchment paper is your friend here for easy cleanup. Pop them into the preheated oven and let them roast for about 35-45 minutes. You're looking for fork-tender, where the flesh is soft and yielding.
03 - Around the 30-minute mark, I usually flip one half over carefully (oven mitts, please!) to check on its progress. The skin should be slightly browned and the flesh should be easily pierced with a fork. If it's still a bit firm, give it another 5-10 minutes. Every oven is different, and every squash has its own personality, honestly. You'll start to smell that sweet, earthy aroma filling your kitchen – that's your cue!
04 - Once your squash is beautifully tender, take it out of the oven. Let it cool for a few minutes, just enough so you can handle it without burning your fingers. Then, grab a fork and start scraping the flesh from the sides towards the center. You'll see those amazing, pasta-like strands emerge! It's truly magical, honestly. This is the fun part, watching it transform. I usually get a little messy here, but that's part of the charm.
05 - Transfer those lovely strands to a serving bowl. This is where you can make it your own! I often just toss it with a little more olive oil, salt, and pepper if it needs it. Sometimes I'll add a pat of butter, because, well, butter. It smells so good, warm and slightly sweet. Don't be afraid to taste and adjust; your taste buds are the best guide here.
06 - For the grand finale, sprinkle generously with fresh chopped parsley and a good grating of Parmesan cheese. The green really pops against the golden strands, and the Parmesan adds that salty, savory kick that makes you want to dig right in. It looks so vibrant and fresh, and honestly, it tastes even better. Enjoy your perfectly roasted Spaghetti Squash!

# Notes:

01 - Microwaving the whole squash for a few minutes before cutting makes it so much easier and safer.
02 - Leftover shredded squash keeps well in an airtight container in the fridge for 3-4 days.
03 - If you're out of Italian herbs, a pinch of dried oregano and basil works surprisingly well together.
04 - Serving it with a dollop of cream cheese or goat cheese makes it extra creamy and rich.

# Equipment Needed:

01 - Sharp knife
02 - cutting board
03 - baking sheet
04 - spoon
05 - pastry brush (optional)

# Nutrition (Per Serving):

Calories: 100-150 kcal
Total Fat: 7-10g
Total Carbohydrate: 10-15g
Protein: 2-4g

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