Ingredients
Method
- Preheat your oven to 400°F. Trim both ends off the spaghetti squash, then slice it crosswise into rings about 1 1/2 inches thick, keeping them uniform for even cooking.
- Using a spoon, scoop out the seeds from each ring. A grapefruit spoon works well for this task.
- Arrange the rings on a rimmed baking sheet. Drizzle with olive oil and season with salt and pepper, using your hands to coat each piece evenly.
- Roast for 30-40 minutes, flipping the rings once at the 15-minute mark, until tender and lightly browned.
- Let the rings cool for about 15 minutes. Peel off the skin, then use a fork to separate the flesh into long, spaghetti-like strands.
Nutrition
Notes
Substitute avocado oil or melted coconut oil for olive oil if desired.
Store leftover strands in an airtight container in the fridge for up to 4 days.
Make ahead: Roast rings, cool, and refrigerate; reheat in a skillet before serving.
Avoid overcooking to prevent mushy strands; check at 30 minutes.
Serve with marinara, pesto, or simply with garlic and Parmesan for a light meal.