Simple Roasted Spaghetti Squash
Spaghetti Squash is a staple in so many of my meals when I'm tracking my macros. If you haven't baked your own before, you'll love how easy it is!
Servings: 3 servings
Calories: 104kcal
Ingredients
- 1 large spaghetti squash 990 g after split and seeded
- Olive Oil Spray 5 g
- Salt and Pepper
Instructions
- Preheat the oven to 375°.
- Poke the spaghetti squash several times with a knife and microwave whole for 5 minutes. You can skip this step and roast longer, but I like to make the cutting easier, and speed up the roasting process.
- Cut off the tougher end with the stem, and then cut the squash in half lengthwise. (You can also cut across the shorter axis if you prefer longer noodles.) Scoop out the seedy center. Place both pieces face up on a parchment-lined baking sheet. Spray with a mist of oil spray and sprinkle liberally with kosher salt and pepper. Flip them face down and roast for 20-25 minutes at 375°. If you skip the microwave, roast for about 45 minutes until slightly tender.
- Flip them over right after you pull them out so they don’t continue to steam. Now they’re ready to pull into strands and top with whatever your heart desires!
Notes
Microwave the whole squash for 5 minutes before cutting. It makes it so much easier to slice! And flip the halves cut side up as soon as they come out of the oven, so they don't keep steaming and turn mushy.
Search MyFitnessPal, MacrosFirst, or LoseIt: Lillie Eats and Tells Simple Roasted Spaghetti Squash
Nutrition
Serving: 280g roasted squash | Calories: 104kcal | Carbohydrates: 21.3g | Protein: 2.1g | Fat: 1.7g | Fiber: 4.3g