Roasted Spaghetti Squash

With an easy cooking method, this Roasted Spaghetti Squash is a delicious side dish to share with the kids. Add more or less seasoning as you like.

Course Side Dish

Cuisine American

Diet Gluten Free

Prep Time 10

Cook Time 20

Total Time 30

Servings

Calories 106kcal

Preheat the oven to 400 degrees F and line a baking sheet pan with parchment paper or foil.
Wash and dry the spaghetti squash. Slice the stem and the base off of the squash.
Cut into 2-inch slices. Scoop out the seeds with a spoon and discard.
Arrange rounds in a layer on the prepared baking sheet. Drizzle the olive oil over top and rub to coat, turning each piece over so both sides are coated in oil.
Sprinkle with any optional seasonings.
Bake for 20-22 minutes, or until the pieces are tender when poked with a fork.
Use a fork to loosen the strands of squash from the skin. Transfer to a plate to serve, with marinara sauce and/or shredded cheese if desired.

Store cooked and cooled squash slices or strands in an airtight container in the fridge for up to a week.
Drizzle squash strands with additional olive oil before serving to add more fats and flavor if desired.
Add one of the optional spices for additional flavor.
Or, top the squash strands with shredded cheese and marinara sauce. Pop under the broiler to melt the cheese and warm through. Add extra flavor by adding shredded fresh basil or a tiny amount of dried oregano or thyme.
You may enjoy your serving with sauteed onion or garlic, baby spinach, or kale, topped with halved cherry tomatoes, or served with cooked Italian sausage or ground beef.