Oven Roasted Spaghetti Squash

This Oven Roasted Spaghetti Squash is simple way to try new veggies and smart carbs. With just some seasonings and olilve, you have a base for dinners this week!

Oven roasted spaghetti squash is my favorite way to eat spaghetti squash.

But let’s be honest, oven roasted veggies are my favorite way to eat veggies. I always thought that squash was gross until I had it roasted. It all started the summer I was in grad school. My boyfriend had decided to go vegan and gluten free while I was living in Arizona. So when I came home for the summer, I wanted to be supportive of him. Mind you, when I left him for grad school, his eating was rough, like a whole Little Caesars $5 pizza to himself status. So I wanted to encourage his efforts to improve his eating.

I got bored with rice, veggies, and beans. So I decided to start searching Pinterest for vegan recipes. I was doing Crossfit at the time and really just wanted to make sure I was getting enough protein. I kept coming across these roasted squash recipes and decided to try them.

The first time I made roasted spaghetti squash was a bust. Second time I tried, I followed along from the Kitchn. Now I’m an expert and decided to share it with you. I definitely like spaghetti squash roasted over microwaved which takes less time. But you can do a LUCC workout and prepare the rest of your dinner while this baby cooks in the oven.

Oven roasted spaghetti squash

Oven Roasted Spaghetti Squash

Author: Atim

Prep time: 10 mins

Cook time: 45 mins

Total time: 55 mins

Serves: 4

This Oven Roasted Spaghetti Squash is simple way to try new veggies and forms of smart carbs. With just a seasoning, you have a base for dinners this week!

Ingredients

1 small to medium sized spaghetti squash
2 tablespoons olive oil, not extra virgin
2 teaspoons of the following: salt, black pepper, onion powder, garlic powder, and oregano

Instructions

Preheat oven to 400°F.
Line a cookie sheet with foil.
Wash and scrub the squash.
Take out your aggression but stabbing the squash all around with a fork.
Put it in the microwave for 2-3 minutes, making it easier to cut.
Cut the spaghetti squash in half length-wise (cut it like a hot dog bun).
Scrape out the seeds.
Season and add the olive oil.
Flip the squash upside down on the cooking sheet (so the inside is facing down).
Cook 45-50 minutes. You’ll know it’s down then you can easily press down on the top of the squash and it’s easy and soft to scrape out.
Let cool 10 minutes.
Scrape out into a container.

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