You'll love how easy it is to make Roasted Spaghetti Squash. Spaghetti squash is a delicious low carb side dish and a great alternative to pasta. It's simply seasoned with salt, pepper, butter and parsley.
Roasted Spaghetti Squash
Spaghetti squash is a delicious and versatile vegetable that can be roasted and served as a healthy side dish or used as a low-carb substitute for pasta. Roasting spaghetti squash is a simple and easy process.
Making Spaghetti Squash is a good option if you are looking to reduce your carb intake or get in more fiber and vegetables. This recipe has only 17g of net carbs for a HALF of a spaghetti squash, which is much less then rice or pasta.
If you don't want to use the oven to cook spaghetti squash, you can also make Instant Pot Whole Spaghetti Squash and Air Fryer Spaghetti Squash.
Why you'll love this Roasted Spaghetti Squash Recipe
- Versatile - you can enjoy spaghetti squash by itself as a side or as part of an entree.
- Low carb recipe - this recipe has 17g of net carbs per servings.
- Simple recipe - minimal steps and just one ingredient (spaghetti squash)
Ingredients
- 2-3# Spaghetti squash
- Optional toppings: salt, pepper, butter, parsley
Tips & Tricks
Be careful when you flip the spaghetti squash, it is extremely hot.
Overcooked spaghetti squash is still edible, it just doesn’t have the perfect al dente spaghetti squash texture that I prefer.
How to make Roasted Spaghetti Squash
- First, preheat the oven to 375 F. Then, carefully slice your spaghetti squash in half long ways.
- Then with a spoon, scrap out the seeds of the spaghetti squash. Optionally brush with 1 tablespoon of avocado oil.
- Line a baking sheet with parchment paper and then place the squash cut side down.
- Bake for 40 minutes.
- Carefully remove the baking sheet from the oven. Flip the squash cut side up. With a fork, scrape the inside of the spaghetti squash to form “noodles”
- Top with butter, salt, pepper and parsley if desired.
Spaghetti Squash Nutrition
Spaghetti squash is a nutritious vegetable that is low in calories and high in vitamins and minerals. Spaghetti Squash nutrition facts for one cup (155 grams) of cooked spaghetti squash:
- Calories: 42
- Carbohydrates: 10 grams
- Fiber: 2.2 grams
- Protein: 1 gram
- Fat: 0.4 grams
In addition to being low in calories, spaghetti squash is also a good source of vitamin C, potassium, and vitamin B6. It also contains small amounts of other vitamins and minerals such as folate, calcium, and iron.
The high fiber content in spaghetti squash makes it an excellent choice for those looking to maintain a healthy weight or improve their digestion. The fiber in spaghetti squash can help promote feelings of fullness, which can help reduce overall calorie intake.
Substitutions
If you do not have Spaghetti Squash and want a low carb option, then you can try to make zucchini noodles. Or you can try this recipe with other squash like butternut squash.
What to serve with Roasted Spaghetti Squash
Serve this Roasted Spaghetti Squash with a nice steak, or make a low carb spaghetti and meatballs with these Keto Meatballs and Low Carb Spaghetti Sauce.
How to store
Store leftover spaghetti squash noodles in an airtight glass container in the refrigerator for up to 5 days. Or store in the freezer for up to 3 months.
How to reheat
Place Roasted Spaghetti Squash on a microwave safe plate and microwave for 60-90 seconds. Or if you want to place it back into the oven at 350F for 5-10 minutes depending on size of spaghetti squash.
More Low Carb Vegetables
If you enjoyed this spaghetti squash recipe, check out these other low carb vegetable recipes.
- Air Fryer Broccolini
- Blackstone Broccoli
- Air Fryer Zoodles
- Roasted Garlic Parmesan Asparagus
- Air Fryer Frozen Brussel Sprouts
How to Roast Spaghetti Squash
Equipment
- oven
Ingredients
- 2 pound spaghetti squash
Instructions
- First preheat the oven to 375 F. Then, carefully slice your spaghetti squash in half long ways.
- Then with a spoon, scrap out the seeds of the spaghetti squash. Optionally brush with 1 tablespoon of avocado oil.
- Line a baking sheet with parchment paper and then place the squash cut side down.
- Bake for 40 minutes.
- Carefully remove the baking sheet. Flip the squash cut side up. With a fork, scrape the inside of the spaghetti squash to form “noodles”
- Top with butter, salt, pepper and parsley if desired.
Nutrition
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