Roasted spaghetti squash is an easy way to add some flavor to your meals. You’ll love this healthy side dish if you’re looking for something new to serve up!
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Spaghetti squash has become a common replacement for pasta, but it’s not the only dish you can make with it! This particular winter squash has a mild nutty flavor that is packed full of nutrients. The veggie boasts a low calorie count and is an excellent source of fiber and vitamin C. Loaded with antioxidants, it’s easy to cook and makes a healthy side dish for any meal.
When considering a swap of pasta for spaghetti squash, you’ll be surprised at the difference in nutrients. For example, one cup of cooked squash only contains 42 calories while a cup of pasta is 239! The carbohydrate content is also a reason to make a swap. The 10 grams in a cup of squash versus the 47 grams in a cup of pasta is a big difference!
This versatile vegetable can be roasted, baked, steamed, microwaved, or prepared in your slow cooker or Instant Pot. It’s a delicious dish when you add marinara sauce, Parmesan cheese, and seasoning for when you’re craving spaghetti. The squash can be removed and tossed with other ingredients then stuffed to make squash boats. For this recipe, I went simple – a little Parmesan and fresh parsley, along with basic seasonings – for a dish that will surprise even the pickiest eaters in your house at the flavor!
Ingredients You’ll Need:
- Spaghetti squash
- Extra virgin olive oil
- Garlic powder
- Sea salt & black pepper
- Unsalted butter
- Parmesan cheese
- Fresh parsley
How to Make Roasted Spaghetti Squash:
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.
Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown.
Remove from oven and serve immediately with some freshly chopped parsley sprinkled on top. Enjoy!
Roasted Spaghetti Squash
Roasted spaghetti squash is an easy way to add some flavor to your meals. You'll love this healthy side dish if you're looking for something new to serve up!
Ingredients
- 2 medium spaghetti squash
- 3 Tablespoons extra virgin olive oil
- ½ teaspoon garlic powder
- Sea salt & black pepper, to taste
- ¼ cup unsalted butter, melted
- ¼ cup Parmesan cheese, freshly grated
- 2 Tablespoons fresh parsley, chopped
Instructions
Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.
Brush the edges and inside of each squash half with olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
Drizzle the melted butter over the spaghetti squash and top each with some Parmesan cheese. Place back into the oven until the cheese is melted and starts to brown.
Remove from oven and serve immediately with some freshly chopped parsley sprinkled on top. Enjoy!
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