Paleo, Low-Carb, Keto, Gluten-Free, Vegetarian
This roasted spaghetti squash recipe is used as the base for many of my recipes. I love serving it as a pasta substitute for many delicious dishes such as, carbonara, chicken piccata, and lobster shrimp scampi. However, roasting the spaghetti squash gives it all the flavor it needs to be eaten alone as a side dish or even as a meal itself.
- 1 large spaghetti squash (or two smaller)
- 2 tbsp olive oil
- 1/2 tsp sea salt
- 1/2 tsp black pepper
- 2 garlic cloves, minced
- 1 tbsp grass-fed salted butter
- 1 tsp fresh parsley, finely chopped
- 1 tbsp parmesan cheese or nutritional yeast
- Additional black pepper and sea salt, to taste
- Turn oven to 400 degrees. Begin prepping squash by poking holes into the skin with a knife 8-10 times. Place squash in the microwave for 2 minutes on high (1 minute at a time). Allow to cool for a minute before using a sharp knife cut in half lengthwise. Using a spoon, remove seeds from squash.
- Brush 2 tbsp olive oil onto cut-side of squash. Sprinkle roughly 1/2 tsp black pepper and 1/2 tsp salt onto squash. Place cute-side down onto aluminum foil lined baking sheet and place into oven for about 40 minutes, until skin is fork tender.
- Using a fork, scrape spaghetti squash strands out of shells and place into serving dishes.
- If serving alone, try sauteing for 2 minutes with 1 tbsp butter, 2 minced garlic cloves, and 1 tbsp fresh parsley. Add additional salt and pepper to taste and parmesan cheese. Enjoy!
**One large squash feeds 2-4 people (2 large servings, 4 small servings)
**May also prep ahead for meals: Spaghetti squash can be enjoyed for up to 5 days