Are you looking for a low glycemic replacement for pasta or potatoes? This simple yet flavorful roasted spaghetti squash recipe offers a delightful gluten and dairy-free alternative to traditional pasta. Enjoy the natural sweetness of the squash combined with the aromatic herbs and the satisfying crunch of pine nuts for a tasty and nutritious dish.
Spaghetti squash is a winter vegetable rich in vitamins, minerals, and antioxidants. Due to its low calorie content and high fiber content, it is a perfect vegetable for those who want to lose weight & have enhanced digestive health.
A gourd, like pumpkins and other squashes, the spaghetti squash is a large, yellow, melon-shaped food that’s usually harvested in early fall but can be found in grocery stores at just about any time of year.
Roasted Spaghetti Squash
1 medium-sized spaghetti squash
2 tablespoons olive oil
Salt and pepper, to taste
2 cloves garlic, minced
1/4 cup fresh basil leaves, chopped (or 1 teaspoon dried basil)
1/4 cup fresh parsley leaves, chopped (or 1 teaspoon dried parsley)
1/4 cup pine nuts (optional, for added crunch)
Red pepper flakes (optional, for a bit of heat)
Preheat your oven to 400°F (200°C).
Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and discard them.
Brush the inside of each spaghetti squash half with olive oil and season generously with salt and pepper. Place them, cut side down, on a baking sheet lined with parchment paper or a silicone baking mat. This helps them roast evenly and develop a slightly caramelized flavor.
Roast the Squash:
Roast the spaghetti squash halves in the preheated oven for about 40-45 minutes or until the flesh is tender and can easily be scraped into strands with a fork. Cooking times may vary slightly depending on the size of your squash, so check for doneness by poking the flesh with a fork.
Prepare the Herbed Topping:
While the squash is roasting, prepare the herbed topping. In a small bowl, combine the minced garlic, chopped basil, chopped parsley, and pine nuts (if using). Season with a pinch of salt and a dash of red pepper flakes for a hint of heat. Mix well and set aside.
Scrape the Squash into Strands:
Once the spaghetti squash is cooked, remove it from the oven and let it cool slightly. Then, use a fork to scrape the flesh into spaghetti-like strands. Be gentle to avoid damaging the squash skin.
Combine with Herbed Topping:
Transfer the spaghetti squash strands to a serving bowl. Drizzle with a bit more olive oil if desired for added flavor and moisture. Add the herbed topping mixture and toss everything together until the herbs and garlic are evenly distributed throughout the squash.
Serve and Enjoy:
Serve your gluten and dairy-free roasted spaghetti squash as a delicious side dish or cover with your favorite marinara sauce, like traditional spaghetti.
It can also stand alone as a light and healthy main course. Garnish with additional fresh basil or parsley, if desired.
Note: If you have more people to feed, simply use 2 spaghetti squashes & double the ingredients.