Roasted Spaghetti Squash
Simple roasted spaghetti squash is an easy, versatile side dish or a delicious, light alternative to traditional pasta.
Servings (1-1.25 cup) servings
Ingredients
- 1 spaghetti squash
- 2 teaspoons olive oil
- kosher salt
- black pepper
Instructions
- Preheat oven to 375℉. Line a baking sheet with foil or parchment.
- Cut squash in half length-wise and use a spoon to remove and discard seeds and stringy, loose pulp from the center of each half. Drizzle each half with olive oil and sprinkle with salt and pepper. Place cut-side down on baking sheet and roast for 35-40 minutes or until soft to the touch. You can also test the squash with a fork. You should be able to pierce the skin and feel that the squash is tender inside.
- Let cool slightly (to speed cooling, you can use a fork or spatula to flip the squash over once removed from the oven) and then use a fork to separate strands and remove squash from the skin.
Nutrition
Serving: 1cup (approximately), Calories: 93kcal, Carbohydrates: 17g, Protein: 2g, Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 1g, Monounsaturated Fat: 2g, Sodium: 41mg, Potassium: 261mg, Fiber: 4g, Sugar: 7g, Vitamin A: 290IU, Vitamin C: 5mg, Calcium: 56mg, Iron: 1mg
Calories: 93kcal
Cost: $4
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