Roasted Spaghetti Squash

Roasted Spaghetti Squash is the perfect side dish. It's gluten free, low carb, extremely versatile, pairs well with basically any protein you like, and it just tastes great. My favorite way to prepare it is with just olive oil and a little sea salt and pepper. The flavor of the squash is mild enough to jazz up with your favorite sauce if you're feeling a little adventurous.

Here's my favorite way to serve it up.

Enjoy!

The Ingredients:

1 Spaghetti Squash, washed and dried

4 Tbsp Olive Oil

Sea Salt and Pepper

Let's Prepare it.

Preparing spaghetti squash can sometimes be the hardest part of making it because the skin is really thick and it can be tricky to cut even with the sharpest of knives. Here's an easy solution.

Preheat your oven to 400 degrees F. Line a rimmed baking sheet with parchment. Using clean hands, coat your spaghetti squash with one tablespoon of oil. With a paring knife or fork, prick some wholes around the squash. Pop it in the oven for 10 - 15 minutes. Remove from oven. Cool slightly. Your squash should now be easy to slice open lengthwise.

Let's Make It.

Scrap out the seeds of the squash using a spoon and discard. Drizzle both halves of the squash with the remaining olive oil. Season with sea salt and pepper to taste. Prick the inside of the squash a few more times. Bake in the preheated oven for 40 minutes. Remove from oven and cool slightly. Use a fork to scrape the inside of the squash making pasta like strands.