A simple recipe for cooking spaghetti squash if you want long pasta-like strands and spaghetti squash that isn’t watery! Just cut the squash widthwise, into rings and roast it.
- 1 large spaghetti squash
- 1–2 teaspoons olive oil
- sea salt and pepper
- Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into halves or rings. If you cut the squash into rings, try to make the rings about the same size, around 1-1/2 inches.
- Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)
- Place squash on rimmed baking sheet. Use hands to coat each ring with a little olive oil, salt and pepper.
- Bake for 30-40 minutes, flipping rings once about 15 minutes in.
- Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.
- Serving Size: 2 cups
- Calories: 114
- Sugar: 6g
- Sodium: 56mg
- Fat: 4g
- Saturated Fat: 0g
- Carbohydrates: 20g
- Fiber: 4g
- Protein: 2g
- Cholesterol: 0mg
Keywords: roasted spaghetti squash, spaghetti squash, how to cook spaghetti squash