If you would have asked me to eat Oven Roasted Spaghetti Squash instead of pasta 10 years ago, I would have given you a hard “No”. One, because I absolutely LOVE pasta, and two, because I couldn’t imagine that it tastes as good as it does! Several years ago I was suffering from daily migraines that made it difficult for me to get through the day. In addition to the migraines, I was lethargic and felt like I was in a mental fog all day long. I wasn’t however interested in taking any hardcore medicines and largely relied on homeopathic healing at that time. Through talking to my doctor and spending hours researching on my own, I landed on some very valuable information that encouraged me to embark on a “no sugar/low carb” lifestyle.
I’ll be honest…the first several days were brutal, but after that, the results were undeniable. My headaches were gone, I was sleeping sounder at night than I ever had, I was losing weight without trying, my skin was softer, my hair was shinier, my fingernails were stronger and healthier, my endurance was impeccable, and the absolute BEST part was that my mind was clear all…day…long! It was incredible! I felt healthy and strong everyday! I still maintain this lifestyle currently, but I don’t punish myself with it. If I want pasta one day, I’ll eat it. Cake is a no brainer…I will eat it! Mashed Potatoes…ummm yes! I don’t however indulge in these things regularly. Rather, I set aside “special occasions” for these splurges, because honestly, the affects of adding sugar and high carbs back into my body are IMMEDIATE (almost to the point where it’s scary to see what they do to your health).
I tell you all of this because it was during this time that I needed some more variety in my diet besides the salads, meats, and steamed vegetables. As you probably know by now, I love to cook and I also LOVE flavor, and purely due to my ignorance on healthy foods, I stuck with the choices I knew to be safe. So I began researching again and started to develop new recipes and adapt old ones to fit my new lifestyle.
Enter…spaghetti squash! The first time I tried spaghetti squash, I made it as a substitute for the pasta in my spaghetti meat sauce. I was seriously blown away at how good it was–blown away to the point where I didn’t even miss the pasta!
Have I convinced you to try it yet? If so, let’s talk about the ingredients. For this recipe you will need spaghetti squash (obviously). Depending on the size of the spaghetti squash, you will get 2-4 servings out of it. If you need more than that, simply double…triple…quadruple…this recipe. You are also going to need extra virgin olive oil, Himalayan pink salt, and freshly ground black pepper.
To make your spaghetti squash, begin by preheating your oven to 400°F and preparing a large sheet pan by lining it with a piece of parchment paper; set aside.
Next, cut your squash in half lengthwise and core out the fibrous strands and seeds. Drizzle olive oil over the inside of the squash. Rub the olive into the inside flesh and around the outside skin of the squash with your hands. Salt and pepper the inside flesh to taste.
Place the spaghetti squash cut side down on your sheet pan and use a fork to poke holes through the skin down the length of the squash. Then transfer your sheet pan to the oven to roast your squash. For al dente squash, roast in the oven for 30 to 40 minutes or until lightly browned on the outside. For more tender squash, roast in the oven for 50 to 60 minutes. I prefer mine to be very tender, so I generally leave mine in for the whole hour.
Remove your pan from the oven and turn each half over to expose the flesh of the squash; cool for a few minutes. When the squash is cool to the touch, use a fork to scrape the “spaghetti” strands away from the sides of the skin.
I love serving this with the sauce I make for my Creamy Sausage and Spinach Penne. I equally enjoy it with my spaghetti meat sauce and my Bolognese. You can also serve this as a side dish with a little butter, parmesan cheese, salt, pepper, and garlic. I guarantee that after you try this, you’ll be just as hooked as I am!
Oven Roasted Spaghetti Squash
This Oven Roasted Spaghetti Squash is the perfect alternative to the carb-packed pasta that we all love. It has a sweet flavor with a tender texture that is a satisfying substitute for dishes that traditionally are served on or with pasta!
1 spaghetti squash
1 Tablespoon extra virgin olive oil
Himalayan pink salt, to taste
Freshly ground black pepper, to taste
- Preheat the oven to 400°F. Prepare a large sheet pan by lining it with a piece of parchment paper; set aside.
- Cut spaghetti squash in half lengthwise and core out the fibrous strands and seeds. Drizzle olive oil over the inside of the squash. Rub the olive into the inside flesh and around the outside skin of the squash with your hands. Salt and pepper the inside flesh to taste.
- Place the squash cut side down on sheet pan and use a fork to poke holes through the skin down the length of it. Transfer sheet pan to the oven to roast the squash. For al dente squash, roast in the oven for 30 to 40 minutes or until lightly browned on the outside. For more tender squash, roast in the oven for 50 to 60 minutes.
- Remove from the oven and turn each half over to expose the flesh; cool for a few minutes. When squash is cool to the touch, use a fork to scrape the “spaghetti” strands away from the sides of the skin.