Ingredients
Scale
- 1 medium Spaghetti Squash
- 2 tablespoons Olive Oil
- 1 teaspoon Garlic Powder
- 1 teaspoon Onion Powder
- 1/2 teaspoon Dried Oregano
- 1/4 teaspoon Salt
- 1/4 teaspoon Black Pepper
- 1 tablespoon Fresh Parsley, chopped (optional)
Instructions
- Step 1: Preheat oven to 400°F (200°C). Carefully cut the spaghetti squash in half lengthwise.
- Step 2: Scoop out the seeds and stringy bits from the center of each squash half.
- Step 3: Drizzle each squash half with olive oil, then sprinkle with garlic powder, onion powder, oregano, salt, and pepper.
- Step 4: Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Step 5: Roast for 40-50 minutes, or until the squash is easily pierced with a fork and the "spaghetti" strands can be easily separated.
- Step 6: Use a fork to shred the flesh of the squash into spaghetti-like strands. Sprinkle with fresh parsley (if using) and serve.
Notes
- Store leftover roasted spaghetti squash in an airtight container in the refrigerator for up to 3 days.
- For a quick reheat, microwave individual portions for 1-2 minutes, or until warmed through.
- Toss the "spaghetti" squash with grilled chicken or shrimp and a drizzle of balsamic glaze for a complete paleo meal.
- To easily cut the squash, microwave it whole for 2-3 minutes to soften the skin slightly.
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Method: Stovetop
- Cuisine: American