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Fool Proof Roasted Spaghetti Squash

This is one of my favorite Whole30, Paleo, Vegan, and GF side dishes because it’s so easy to make and wonderfully versatile! If you’ve never purchased a raw squash and roasted it yourself, I know it can seem a bit intimidating and I want to break that stigma for you!

I’ve got a ton of recipes that use these “noodles” as a base, so you’ll be glad you know how to make them! Grab the full recipe below and you can watch my walkthrough tutorial on IGTV here!

Be well, stay real, Rach

Fool proof roasted spaghetti squash

Ingredients

  • 1 to 2 small/medium sized spaghetti squashes (I avoid buying large ones because they are harder to break down)

  • 1 to 2 Tbsp avocado oil per half of squash once it’s broken down

  • Generous seasoning of freshly cracked salt and pepper

Directions

  1. Preheat your oven to 400 degrees and line a baking sheet with foil.

  2. Prep your squash by creating a flat surface on one edge of it so it doesn’t roll around on your cutting board.

  3. Carefully with a large knife, cut the squash in half (like shown in my video walkthrough).

  4. Scoop out the seeds with a spoon and lay the squash skin side down on the baking sheet.

  5. Drizzle with avocado oil and season with salt and pepper before turning over so the skin side is up.

  6. Roast for 40-45 minutes until a fork easily pierces the skin.

  7. Remove from the oven and allow to cool for 20 minutes before handling.

  8. With a fork, scrap out the cooked spaghetti squash.

  9. Enjoy immediately, refrigerate for up to a week, or portion and freeze for up to a month.

Fool proof roasted spaghetti squash

Fool proof roasted spaghetti squash

Prep Time 5 mins
Cook Time 45 mins
Total Time 50 mins
Servings 4

Ingredients
  

  • 1 to 2 small/medium sized spaghetti squashes Larger ones hard to break down
  • 1 to 2 Tbsp avocado oil per half of squash Once it’s broken down
  • 1 pinch Freshly cracked black pepper and salt Generous amount/to taste

Instructions
 

  • Preheat your oven to 400 degrees and line a baking sheet with foil.
  • Prep your squash by creating a flat surface on one edge of it so it doesn’t roll around on your cutting board.
  • Carefully with a large knife, cut the squash in half (like shown in my video walkthrough).
  • Scoop out the seeds with a spoon and lay the squash skin side down on the baking sheet.
  • Drizzle with avocado oil and season with salt and pepper before turning over so the skin side is up.
  • Roast for 40-45 minutes until a fork easily pierces the skin.
  • Remove from the oven and allow to cool for 20 minutes before handling.
  • With a fork, scrap out the cooked spaghetti squash.
  • Enjoy immediately, refrigerate for up to a week, or portion and freeze for up to a month.

I hope you enjoyed this recipe! If you did, I’d mean the world to me if you saved it on Pinterest, recommended it to a friend, gave me a follow on Instagram, or left a review for the recipe below! Have a question, comment, or request for an upcoming post? Drop me a line in the comments!

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