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Roasted Spaghetti Squash

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Roasted spaghetti squash is a delicious gluten-free alternative to pasta. It’s so easy to make in the oven.

Roasted spaghetti squash is a delicious gluten-free alternative to pasta. It's so easy to make! Recipe and DIY tutorial from Real Food Real DealsRoasted spaghetti squash is an excellent alternative to wheat pasta for those with gluten sensitivities. Fortunately, many people who don’t have problems with gluten love the flavor of spaghetti squash, too.

It’s easy to roast spaghetti squash, and it tastes wonderful with marinara sauce or other traditional pasta toppings. Squash isn’t one of my favorite vegetables, but I get it frequently in my farm share. I’ve discovered ways to enjoy it, though, and I especially like butternut squash in this squash chili recipe. Spaghetti squash with sauce is another way I (surprisingly) love squash.

Roasted Spaghetti Squash

Here’s a photographic description of how to roast spaghetti squash, followed by a text version of the instructions:

Cut the spaghetti squash in half.
Cut the spaghetti squash it in half.
Scoop the loose membrane out of the middle.
Scoop the loose membrane out of the middle.
Place the oiled halves of the spaghetti squash face-down on a cookie sheet.
Place the oiled halves face-down on a cookie sheet, prick with a fork, and bake.
Remove from the oven and let them cool a bit.
Remove the spaghetti squash from the oven and let them cool a bit.
Scrape the strands out of the shell.
Scrape the strands out of the shell.
Transfer the roasted spaghetti squash to a bowl and discard the skin.
Transfer to a bowl and discard the skin.
Mmmmmmm
Serve the spaghetti squash with marinara sauce.

Roasted Spaghetti Squash

Roasted spaghetti squash is a delicious gluten-free alternative to pasta. It's so easy to make!
Print Recipe
Prep Time:5 mins
Cook Time:30 mins
Total Time:35 mins

Ingredients

  • 1 1/2 lbs spaghetti squash
  • 2 tsp olive oil
  • 1/4 tsp salt

Instructions

  • Preheat the oven to 400 degrees.
  • Cut the squash in half and remove the seeds and loose membrane from the middle of each half.
  • Coat the edge of each half with olive oil and place the halves face-down on a cookie sheet.
  • Prick each section of squash 3 or 4 times with a fork.
  • Bake for 30-35 minutes, until the squash is tender when pierced with a sharp knife.
  • Remove from the oven, turn over the squash sections, and let them cool until you can comfortably handle them.
  • Scrape the strands of squash out of their shells with a fork. Top with marinara or another topping of your choice and serve warm.

Nutrition

Calories: 110kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Sodium: 332mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
Servings: 2
Calories: 110kcal
Cost: $.60 per serving

Price Breakdown

This recipe yields 3 cups of cooked squash and it costs $1.20, or $.60 per serving. Roasted spaghetti squash is a healthy, gluten-free pasta alternative that packs a delicious flavor.

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