I’m a recent convert to spaghetti squash. This simple to roast vegetable is so easy as both a side dish or a low carb pasta swap alongside your chicken parm or Italian sausage. Don’t be afraid to play with flavors and adding the final roasted squash into your favorite recipes.
Ingredients:
- 1 2-3 lb spaghetti squash
- Olive oil
- Garlic Powder
- Onion Powder
- Fresh Ground Black Pepper
Directions:
- Preheat an oven to 425F degrees and line a baking sheet with parchment paper.
- Cut the stem off the squash (if there is one) and carefully cut the squash lengthwise from top to bottom. Spoon out the seeds.
- Brush or spray olive oil onto the parchment paper and place the two squash halves onto the baking sheet.
- Brush or spray the squash with olive oil. Season with garlic powder, onion powder, and fresh ground black pepper.
- Flip the squash over so the flesh is facing down.
- Place squash into the preheated oven and roast for 35 to 40 minutes until a knife easily pierces the squash.
- Remove to the stovetop or cooling rack and let cool for 15 to 20 minutes, or until you can safely handle the squash.
- Using a fork, shred the flesh of the squash creating strands. Discard the skin.
- Serve as a pasta alternative or as a great side dish on its own.
Notes:
- I season with generous shakes of the two powders and grinds of black pepper. Feel free to use more or less, to your liking.
- For a spicier version, add a sprinkling of cayenne pepper. Or for a more earthy flavor, dust with cumin powder.
Salt Swaps:
- By roasting the squash flesh side down, you’re allowing its natural flavors to caramelize and add tons of flavor without any added salt.
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