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How-To Roast Spaghetti Squash (Video)

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Spaghetti Squash is a very smart, very nutritious alternative to traditional pasta.  It’s low-carb, gluten-free, and absolutely delicious!

Now don’t get me wrong, I’m not delusional.  I realize that it is not exactly like pasta but if you’re eager to do a way with processed white flours and open to trying new things, than Spaghetti Squash is definitely for you.

I’m not a calorie counter but these stats are worth a peek…

The nutrient value of 3/4-cup traditional pasta looks like this: Calories: 148; Total Fat: 0.7g; Saturated Fat: 0.1g; Cholesterol: 0mg; Carbohydrate: 29.8g; Dietary Fiber: 1.8g; Sugars: 0.7g; Protein: 3g

The nutrient value of 3/4-cp spaghetti squash looks like this: Calories: 30; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 6g; Dietary Fiber: 1g; Sugars: 3g; Protein: 1g

And just to take this conversation one step beyond numbers and calories, traditional pasta is a highly processed food and spaghetti squash is a natural, whole, unprocessed ingredient.  This simple bit of information alone lets you know what the better choice is.

To learn a little more about Spaghetti Squash be sure to check out my 101 video.  I also show how to quick cook it in the microwave at the end of that video so if you’re short on time you may want to check that out.

But whenever I have the time, roasting is my favorite way to make this veggie and I share everything I know to make the job quick and painless in this video!

Do you like spaghetti squash?  Do you have a favorite way of making it?  I would love to hear any tips or tricks you have;).

Simply Roasted Spaghetti Squash

Yield: 4-6 servings

Prep Time: 10 minutes

Cook Time: 40 minutes

Total Time: 50 minutes

Ingredients:

  • 1 spaghetti squash
  • 1 tsp olive oil
  • 1 tsp garlic powder
  • Salt and pepper to taste

Directions:

Pre-heat oven to 375.

Slice both ends off of the squash. Stand your squash up and use the body of your knife to slice through the squash.  I find rocking the knife back and forth is the best way to get the job done (see video for a demo).

Remove seeds and stringy membranes from each squash half and season with a drizzle of olive oil, salt, pepper, and garlic powder.

Place halves, skin side up, on a rimmed baking sheet lined with parchment paper. Roast for 35-40 minutes or until tender.

Allow squash to cool down and then use a fork to scrape the 'spaghetti' strands from the skin.  Enjoy!

Nutritional Analysis

Nutrients per 3/4-cup:

Calories: 30; Total Fat: 0g; Saturated Fat: 0g; Cholesterol: 0mg; Carbohydrate: 6g; Dietary Fiber: 1g; Sugars: 3g; Protein: 1g

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4 Responses to “How-To Roast Spaghetti Squash (Video)”

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    1
    Conny — January 17, 2013 @ 12:13 am

    dear dani,
    i totally love your blog! i check it several times a week to be sure not to miss any of your recipes or tips. but i have IBS and fructose malabsorption, so most of your recipes are not suitable for me. could you please show me a meal, which is clean, healthy and easy digestable? i can’t eat anything bloating and of course nothing which is high in fructose :(
    greets from austria!

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    2
    Lulu Rockett — January 17, 2013 @ 10:24 am

    Love, love, love your videos because they are clear and easy to do. Thanks for great tips. Spaghetti squash is great with red clam sauce and shrimp too.

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    Dan — January 17, 2013 @ 12:32 pm

    I like using a pressure cooker but have not tried spaghetti squash in it. I have baked/roasted it before with out seasoning to be more like paste. I am trying to go gluten free.

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    Melanie Langlois — February 25, 2014 @ 10:22 pm

    Dani, I love this video. I have been making spaghetti squash for years now and I have turned many people onto it. I do roast my spaghetti squash, it’s the only way I learned how to make it. I can’t wait to try this again.

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