Discover a delicious and healthy way to prepare spaghetti squash with this herb-roasted recipe. Perfect for those seeking a low-carb pasta alternative, this dish combines simple ingredients to create a savory, satisfying meal. Ideal for weeknight dinners and meal prep, it's a gluten-free and vegan delight.
Originally cultivated by Native Americans, spaghetti squash has become a popular low-carb pasta substitute. This herb-roasted variation adds a flavorful twist to a classic preparation.
1 medium spaghetti squash
2 tbsp olive oil
1 tsp garlic powder
1 tsp dried oregano
1 tsp dried thyme
Salt to taste
Pepper to taste
Fresh parsley for garnish
1. Preheat the oven to 400°F (200°C) and line a baking sheet with parchment paper.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Rub the inside of each half with olive oil, garlic powder, oregano, thyme, salt, and pepper.
4. Place the squash halves cut side down on the prepared baking sheet.
5. Roast in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork.
6. Remove from the oven and let it cool slightly. Use a fork to scrape out the spaghetti-like strands of squash into a bowl.
7. Serve warm, garnished with fresh parsley.
Store any leftover spaghetti squash in an airtight container in the refrigerator for up to 5 days.
To reheat, place the squash in a microwave-safe dish and microwave on high for 1-2 minutes, or until heated through.
Share
