Ingredients
Scale
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- 1/2 teaspoon sea salt
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder
- 1/4 teaspoon onion powder
- 1 tablespoon chopped fresh parsley (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper.
- Step 2: Carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp from both halves.
- Step 3: Drizzle the cut sides of the squash with olive oil, then sprinkle with sea salt, black pepper, garlic powder, and onion powder.
- Step 4: Place the squash halves cut-side down on the prepared baking sheet.
- Step 5: Roast for 40-50 minutes, or until the squash is easily pierced with a fork.
- Step 6: Use a fork to shred the cooked squash into spaghetti-like strands. Sprinkle with fresh parsley (if using) and serve.
Notes
- Store leftover roasted spaghetti squash in an airtight container in the refrigerator for up to 3 days.
- For best results, reheat the squash in a skillet with a little olive oil over medium heat, stirring occasionally.
- Try serving your roasted spaghetti squash as a base for your favorite paleo-friendly sauce, like marinara or pesto.
- To prevent sticking, brush the cut surfaces of the squash with a bit more olive oil after scooping out the seeds, before seasoning.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American