Roasted Spaghetti Squash

• servings: 4 servings
• active time: 5 minutes
• total time: 45 minutes

Ingredients

1 large spaghetti squash (3 to 4 pounds)

2 tablespoons olive oil

3/4 teaspoon kosher salt, plus more as needed

1/4 teaspoon freshly ground black pepper, plus more as needed

Directions

Step 1

Arrange a rack in the middle of the oven and heat the oven to 450°F.

Step 2

Cut 1 large spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides of the squash with 2 tablespoons olive oil. Sprinkle with 3/4 teaspoon kosher salt and 1/4 teaspoon black pepper.

Step 3

Place the squash cut-side down on a baking sheet. Roast until fork tender, 35 to 40 minutes.

Step 4

Slide a thin spatula, preferably metal, under each half and carefully flip over. Use a fork to scrape the flesh into strands. Taste and season with more kosher salt and black pepper as needed.

Nutrition

• Serving Size: Serves 4
• Calories: 147 cal
• Total Fat: 8.4 g
• Saturated Fat: 1.3 g
• Unsaturated Fat: 0.0 g
• Cholesterol: 0 mg
• Sodium: 401.2 mg
• Total Carbohydrate: 19.6 g
• Dietary Fiber: 4.3 g
• Total Sugars: 7.8 g
• Protein: 1.8 g