Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 pounds)
- Extra virgin olive oil: 4 tablespoons, divided in half, OR 2 tablespoons
- Salt: 1 tsp, OR salt to taste
- Pepper: 1 tsp, OR pepper to taste
- Garlic: 3 cloves, minced, OR 2 cloves, minced
- Fresh chives
- Grated Parmesan cheese (optional for serving)
- Fresh herbs like parsley or basil, finely chopped (optional)
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the squash in half lengthwise and scoop out the seeds and fibrous strings.
- Rub the inside of each half with olive oil, salt, pepper, and minced garlic.
- Place the squash cut-side down on a baking sheet lined with parchment paper.
- Roast for 40 minutes or until the flesh shreds easily with a fork.
- Shred the squash with a fork, then toss with remaining olive oil or butter.
- Garnish with chives and Parmesan cheese before serving.
Notes
- Use a sharp knife and exercise caution when cutting the squash.
- Parchment paper makes cleanup easier.
- Customize toppings with your favorite sauces or herbs.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Low Calorie
Nutrition
- Serving Size: 1/2 squash
- Calories: 150
- Sugar: 5g
- Sodium: 300mg
- Fat: 8g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 5g
- Protein: 3g
- Cholesterol: 0mg