Roasted Spaghetti Squash

In an attempt to beef up my meals without sacrificing my precious Weight Watchers points, I sacrificed my pasta one night for roasted spaghetti squash. If you are a true pasta lover, this might be a stretch for you, but I quite enjoyed it. The squash doesn’t have a ton of flavor so it lends itself well as a substitute for pasta.

I tried cooking the squash a few ways, cutting it in half first and cooking squash side up, cutting it in half and cooking rind side up and then cooking whole and cutting after. The best way I’ve found is the rind side up method, I think it keeps the squash firmer.

Roasted Spaghetti Squash
(1 large squash is enough for about 4 people for a main dish. 0 P+/serving)

1 large spaghetti squash
PAM or an other Non Fat Cooking Spray

1. Pre-heat oven to 375 degrees
2. Cut the squash in half length-wise (use a sharp knife, it can be a bit hard to cut if you are using a dull knife)

3. Scoop out the seeds and fibers from the inside of the squash
4. Spray the squash lightly with the cooking spray and liberally salt and pepper each half of the squash
5. Line a cookie sheet or baking sheet with parchment paper. Place the squash rind side up on the baking sheet
6. Cook for 45 minutes
7. Remove the squash, flip it over (use caution, it’s hot!) and let it rest for 5 minutes
8. Using a fork (and pot holders), scrape out the flesh of the squash a little at a time – it will separate into spaghetti like strands
9. Place in a serving bowl and top with pasta sauce, pesto or just some butter and cheese!


6 thoughts on “Roasted Spaghetti Squash

  1. Pingback: Slow cooked “bolognese” | GutsyCompass

  2. I love spaghetti squash and recently discovered it myself — it’s such an amazing veggie that I even went as far to replace regular lasagna noodles with it and it was wonderful. Enjoy it!

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