Roasted Spaghetti Squash with Herbs
This simple recipe highlights the natural sweetness and tender texture of roasted spaghetti squash. It's a versatile and healthy main course that can be customized with your favorite herbs and spices.
An original recipe by Forkin
- Total time
- 1 hr 10 min
- Serves
- 4
- Difficulty
- Easy
- Per serving
- 151 kcal
Mise en place
Ingredients
Converted for display; the recipe amounts stay equivalent.
Ingredients
- 1 pcsspaghetti squash, medium, about 3 lbs
- 2 tbspolive oil
- 1 tspgarlic powder
- 1 tspdried oregano
- 0.5 tspsalt
- 0.25 tspblack pepper, freshly ground
garnish
- 2 tbspfresh parsley, chopped(optional)
Equipment
fork · baking sheet · parchment paper · spoon · oven · sharp knife
The method
Step by step
- 1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easier cleanup.
About 10 min
- 2
Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and fibrous strands from both halves.
About 5 min
Cook’s note: A sharp, sturdy knife is essential for safely cutting the squash. If it's too hard to cut, you can microwave it for 2-3 minutes first to soften the skin.
- 3
Brush the cut sides of the spaghetti squash with olive oil. Sprinkle evenly with garlic powder, dried oregano, salt, and black pepper.
About 2 min
- 4
Place the squash halves cut-side down on the prepared baking sheet.
About 1 min
- 5
Roast for 35-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Cooking time will vary depending on the size of your squash.
About 45 min
- 6
Remove the squash from the oven and let it cool for about 10 minutes, cut-side up.
About 10 min
Cook’s note: This resting period allows the squash to cool slightly, making it easier to handle, and helps the strands separate cleanly.
- 7
Use a fork to gently scrape the flesh from the inside of each squash half, creating spaghetti-like strands. Transfer the strands to a serving dish.
About 5 min
- 8
Garnish with fresh parsley, if desired, and serve immediately.
Per serving
Nutrition
- Calories
- 151.2kcal
- Protein
- 3.6g
- Carbs
- 22.7g
- Fat
- 7.1g
- Fibre
- 2.1g
- Sugar
- 9.2g
Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.
Keep it good
Store leftover roasted spaghetti squash in an airtight container in the refrigerator.
Reheat gently in the microwave or in a pan over medium heat until warmed through.
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