Description
This Spaghetti Squash Recipe turns a humble veggie into golden, strandy “noodles” that play nice with any sauce. Comforting, low-carb, and endlessly customizable.
Ingredients
Scale
- 1 large spaghetti squash
- 2 tbsp olive oil
- 1 tsp garlic powder
- 1 tsp dried Italian seasoning
- 1/2 tsp kosher salt
- 1/4 tsp black pepper
- Your favorite pasta sauce (marinara, pesto, or Alfredo)
- Optional for serving: grated Parmesan, fresh basil, red pepper flakes
Instructions
- Preheat oven to 400°F (200°C).
- Cut the squash lengthwise and scoop out seeds.
- Rub cut sides with olive oil and season with garlic powder, Italian seasoning, salt, and pepper.
- Place cut-side down on a baking sheet and roast for 35–45 minutes until tender.
- Let cool slightly, then scrape with a fork to create strands.
- Toss with warmed sauce and top with desired toppings.
Notes
Roast cut-side down for better texture. For a faster option, microwave whole squash 10–15 minutes, turning once. For watery strands, sauté in a dry skillet for 60–90 seconds to reduce moisture.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Dish
- Method: Roasted
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked
- Calories: 90
- Sugar: 4g
- Sodium: 150mg
- Fat: 5g
- Saturated Fat: 1g
- Unsaturated Fat: 3.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
Keywords: spaghetti squash, low carb pasta, gluten free, vegetable noodles