Roasted spaghetti squash has become one of my favorite healthy meals to prepare. It’s similar to pasta spaghetti, and it’s good for you too.
My kids are obsessed with eating whole grain pasta. Most days, we have to bribe them to eat rice or some other kind of side dish. But, sometimes I substitute pasta with spaghetti squash and the kids actually like it. While waiting for this dish to be prepped, the family can play games similar to ket qua xo so.
It’s pretty easy to make and it’s very healthy too. Squash has calcium, vitamin B6, potassium, protein and fiber to name a few. The best part about making roasted spaghetti squash is that it super easy.
6 Step Roasted Spaghetti Squash Recipe
Ingredients
Medium spaghetti squash
2-3 tablespoon olive oil or butter substitute
1 tsp black pepper
2 tsp garlic powder
1 tsp sea salt
1/4 cup pecorino Romano cheese
Directions
1. Begin by cutting the spaghetti squash in half.
2. Take out the seeds (You don’t have to throw them out. You can also season them and roast separately for about 20 minutes at 400 degrees)
3. Drizzle olive oil on top. Keep in mind that measurements will vary depending on size of the vegetable. I used about 2 tablespoons. If you’re using butter, then spread evenly on top.
4. Sprinkle sea salt, garlic powder, black pepper.
5. Place it oven at 400 degrees and allow to bake for 40-45 min.
6. Wait 10 minutes for it to cool. Then take a fork and scrape out the insides into a bowl and mix.
Mix in pecorino Romano cheese. You may may want to add a bit more salt, pepper, garlic to season to taste. The great thing about this roasted spaghetti squash recipe is that you don’t have to stress out about exact measurements. Basically, add whatever you want. Some folks may even throw in a dash of cinnamon or nutmeg. It’s also a great holiday side dish as well, so feel free to make it your own.
Have you tried making roasted spaghetti squash?
