Main Course

Roasted Spaghetti Squash with Herbs

Name: Roasted Spaghetti Squash with Herbs
Prep time: 15 min
Cook time: 45 min
Total time: 1 h 10 min
Yield: 4 servings
Cuisine: italian
Ingredients: 1 pcs spaghetti squash medium, about 3 lbs; 2 tbsp olive oil; 1 tsp garlic powder; 1 tsp dried oregano; 0.5 tsp salt; 0.25 tsp black pepper freshly ground; 2 tbsp fresh parsley chopped (optional)

This simple recipe highlights the natural sweetness and tender texture of roasted spaghetti squash. It's a versatile and healthy main course that can be customized with your favorite herbs and spices.

An original recipe by Forkin

Total time: 1 hr 10 min
Serves: 4
Difficulty: Easy
Per serving: 151 kcal

VeganVegetarianGluten-free

Mise en place

Ingredients

1 pcsspaghetti squash, medium, about 3 lbs
2 tbspolive oil
1 tspgarlic powder
1 tspdried oregano
0.5 tspsalt
0.25 tspblack pepper, freshly ground

garnish

2 tbspfresh parsley, chopped(optional)

Equipment

fork · baking sheet · parchment paper · spoon · oven · sharp knife

The method

Step by step

1
Preheat your oven to 200°C (400°F). Line a baking sheet with parchment paper for easier cleanup.
About 10 min
2
Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scoop out the seeds and fibrous strands from both halves.
About 5 min
Cook’s note: A sharp, sturdy knife is essential for safely cutting the squash. If it's too hard to cut, you can microwave it for 2-3 minutes first to soften the skin.
3
Brush the cut sides of the spaghetti squash with olive oil. Sprinkle evenly with garlic powder, dried oregano, salt, and black pepper.
About 2 min
4
Place the squash halves cut-side down on the prepared baking sheet.
About 1 min
5
Roast for 35-45 minutes, or until the flesh is tender and can be easily shredded with a fork. Cooking time will vary depending on the size of your squash.
About 45 min
6
Remove the squash from the oven and let it cool for about 10 minutes, cut-side up.
About 10 min
Cook’s note: This resting period allows the squash to cool slightly, making it easier to handle, and helps the strands separate cleanly.
7
Use a fork to gently scrape the flesh from the inside of each squash half, creating spaghetti-like strands. Transfer the strands to a serving dish.
About 5 min
8
Garnish with fresh parsley, if desired, and serve immediately.

Per serving

Nutrition

75%Score

Calories: 151.2kcal
Protein: 3.6g
Carbs: 22.7g
Fat: 7.1g
Fibre: 2.1g
Sugar: 9.2g

Estimated from the recipe’s ingredient quantities. Values can vary with brands and substitutions.

Keep it good

Storage

Store leftover roasted spaghetti squash in an airtight container in the refrigerator.

Reheating

Reheat gently in the microwave or in a pan over medium heat until warmed through.