Roasted Spaghetti Squash

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Oven-roasted spaghetti squash makes a unique side dish or light supper.
Servings Prep Time Cook Time
4 5 mins 50 mins

Ingredients

Directions

1. Preheat oven to 425 °F (220 °C).
2. Cut squash in half, lengthwise.
3. Use a spoon to scrape out seeds and fibrous innards. Massage olive oil over the open halves and sprinkle evenly with the salt and pepper.
4. Roast, cut half up, on a foil-lined baking sheet for 40-50 minutes, just until the vegetable begins to take on a little light brown color.
5. Remove from oven and let cool until easily handled (about 30 minutes). Use a fork to gently scrape/pull the long strands away from the shell.
6. Use strands as the base to a cold salad or reheat in microwave, if necessary, and stir lightly with fresh parmesan cheese and basil chiffonade for a light side-dish.
7. Note: roast squash on the weekend and you've got a go-to for a quick turn-around lunch or dinner.

Nutrition summary

There are 130 calories in 1 serving of Roasted Spaghetti Squash.
Calorie split: 51% fat, 45% carbs, 4% protein.
Nutrition Facts
Serving Size 1 serving
Amount Per Serving
Calories
130
 
% Daily Values*
Total Fat
8.05g
10%
Saturated Fat
1.198g
6%
Trans Fat
-
Polyunsaturated Fat
1.254g
Monounsaturated Fat
5.021g
Cholesterol
0mg
0%
Sodium
179mg
8%
Total Carbohydrate
15.76g
6%
Dietary Fiber
0g
0%
Sugars
0g
Protein
1.47g
Vitamin D
-
Calcium
53mg
4%
Iron
0.78mg
4%
Potassium
247mg
5%
Vitamin A
7mcg
1%
Vitamin C
4.8mg
5%
* The % Daily Value (DV) tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
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