Roasted spaghetti squash is easy to make with just 2 ingredients plus salt and pepper. Ready in under an hour, this pasta alternative is delicious alone, mixed with some veggies or paired with your favorite sauce. This naturally vegetarian, vegan and gluten-free dish can be served as a main or a side.
Preheat oven to 400° F and line a baking sheet with parchment paper.
Use a large, sharp chef's knife to carefully cut off the very top (just below the stem) and very bottom of the spaghetti squash.
Stand the squash upright and use the large, sharp chef's knife to carefully cut the spaghetti squash in half, lengthwise.
Scoop out the seeds and stringy insides with a spoon or ice cream scoop.
Place the two halves on the baking sheet, cut side up. Use your hands to rub the olive oil onto each half. Sprinkle with salt and pepper to your liking.
Flip the spaghetti squash halves so that they are cut side down and bake for 35-50 minutes (will depend on the size of your squash) until skin is just fork tender and lightly browned on the outside. After removing from the oven, use tongs to carefully flip the halves over and allow them to cool.
When squash is cool enough to handle, use a fork and scrape the flesh inside to create spaghetti-like strands.
Serve as desired. You can eat it right from the shell or in a bowl or on a plate.
Spaghetti squash tends to release quite a bit of moisture. To minimize this, after removing the "spaghetti" strands from the shell, you can drain them for a few minutes in a mesh colander, if desired.Leftovers can be stored in an airtight container in the refrigerator for up to 5 days. Reheat in the microwave or on the stovetop.The nutrition information shown is an estimate provided by an online nutrition calculator. Accuracy is not guaranteed. Information shown should not be considered a substitute for a professional nutritionist’s advice.