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Recipe from Simpler Savory

The recipe

Low Carb Roasted Spaghetti Squash

Prep
10 min
Cook
40 min
Total
50 min
Servings
4 servings

Nutrition Facts

Serving multiplier

Nutrition values scale; ingredient amounts stay as written.

Original author values. Recipe yield: 4 servings.

calories
110

2× the original author values. Recipe yield: 4 servings.

calories
220

3× the original author values. Recipe yield: 4 servings.

calories
330
Values are reproduced from the source recipe; this site only applies the selected linear multiplier and does not estimate nutrients.

Ingredients

  • 1 spaghetti squash (2 to 3 pounds) — halved lengthwise and seeded
  • 2 tablespoons extra-virgin olive oil — plus more for tossing
  • 1 teaspoon kosher salt — divided, to taste
  • 1/2 teaspoon black pepper — freshly ground
  • 1 teaspoon garlic powder — or 2 cloves fresh, minced; optional
  • 2 tablespoons unsalted butter — or more olive oil
  • 1/4 cup grated Parmesan cheese — or Pecorino
  • 1 teaspoon lemon zest — plus wedges for serving
  • 2 tablespoons chopped fresh parsley — or basil
  • 1/4 teaspoon red pepper flakes — optional heat
  • 1/4 cup pesto or marinara — for topping; optional
  • 1 tablespoon toasted pine nuts — optional garnish

Instructions

  1. Preheat the oven to 400°F and line a baking sheet with parchment for easy cleanup.
  2. Halve the spaghetti squash lengthwise (or crosswise for extra-long strands) and scoop out the seeds and stringy center.
  3. Pat the cut surfaces dry, drizzle with 2 tablespoons olive oil, and season evenly with about 1/2 teaspoon salt, black pepper, and garlic powder if using.
  4. Place squash halves cut-side down on the prepared sheet and roast until the shells yield to gentle pressure and edges are browned, 35 to 45 minutes for a 2 to 3 pound squash.
  5. Let the roasted squash rest cut-side down for 5 minutes to let steam escape and keep strands from getting watery.
  6. Flip the halves and use a fork to gently scrape the flesh into spaghetti-like ribbons; return to the oven for 5 to 10 minutes if strands resist separating.
  7. Toss hot strands with a little more olive oil or butter and season with the remaining salt to taste, keeping strands light and fluffy.
  8. Stir in fresh minced garlic, lemon zest, and herbs while the squash is hot to bloom their aroma without burning.
  9. Fold in Parmesan and red pepper flakes if desired, tossing until combined.
  10. Serve as a low carb side or top with pesto, marinara, or your favorite sauce; garnish with parsley and toasted pine nuts if you like.
  11. Scrape strands into a wide bowl to let excess steam escape; if watery, sauté briefly in a dry skillet to concentrate.

Notes

Storage: Cool completely and refrigerate strands in an airtight container for up to 4 days, or freeze flat in zip-top bags for up to 3 months. Reheat gently in a skillet with a little olive oil or butter over medium heat, 3 to 4 minutes, or microwave in 45-second bursts, fluffing with a fork between intervals to keep strands from getting soggy.

Source: https://simplersavory.com/low-carb-roasted-spaghetti-squash/