As more and more people turn to low-carb diets like the keto diet or paleo diet, alternatives to pasta, rice, and grains are becoming more in demand. This roasted spaghetti squash recipe is a delicious homemade alternative to pasta and noodles.
Baked squash has a tender texture that is similar to pasta and noodles, making it a wonderful replacement for recipes that normally require either ingredient. Whether you’re making spaghetti with marinara sauce or a vegetable chow mein, try subbing in roasted or baked spaghetti squash for a healthier meal.
If you’ve wondered how to cook spaghetti squash, this recipe will solve that dilemma. Cooking squash requires just a step or two of some brief preparation, then off the spaghetti squash goes to the oven.
The hardest part of making roasted spaghetti squash is simply cutting the spaghetti squash. The squash has a tough exterior so you’ll need a very sharp knife to help you cut through it.
This roasted spaghetti squash recipe takes about 40 minutes to cook in the oven, so we like to make some ahead of time on the weekend and store it in Tupperware as a part of meal prep for the week. Once you’ve made the roasted spaghetti squash, you can use it for a variety of low-carb lunches and dinners.
Cook time: 40 minutes
Prep time: 5 minutes
- 1 spaghetti squash
- 1/4 cup water
- Preheat the oven to 400°F. Grab a large baking sheet or casserole pan and pour the water into the bottom of the pan. Temporarily set this aside.
- Use a sharp knife to cut the squash in half (lengthwise), being very careful as you do this. The exterior is very thick and tough to cut through, so be extra careful.
- Once the squash has been cut in half, use a spoon to scoop out the seeds and any extra stringy parts.
- Put the squash halves into the prepared baking sheet or casserole pan and place the pan in the oven. Roast the squash for 40 to 45 minutes until the squash is tender.
- Let the squash cool until you're able to touch and handle it, then use a fork to gently scrape at the flesh until all of the flesh has been scrapped.
Recipe adapted from bakerbynature.com