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Spaghetti Squash Recipes

Spaghetti Squash Recipes

Healthy, low carb, vegetarian-friendly alternative to traditional pasta, bursting with Italian flavor. Perfect for weeknight dinners.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Main Course
Cuisine Italian
Servings 4 servings
Calories 42 kcal

Ingredients
  

  • 1 medium spaghetti squash (2–3 lbs) choose firm, bright yellow skin
  • 2 Tbsp extra-virgin olive oil Kirkland or California Olive Ranch
  • 1/2 tsp kosher salt Morton or Diamond Crystal
  • 1/4 tsp freshly ground black pepper
  • 2 cloves garlic minced (or smashed for sharper flavor)
  • 1/4 cup grated Parmesan cheese (or nutritional yeast for vegan)
  • 2 Tbsp chopped fresh basil (sub parsley or oregano)
  • pinch red pepper flakes optional
  • squeeze fresh lemon juice optional

Instructions
 

  • Preheat oven to 400°F (205°C). Line a baking sheet with parchment or lightly brush with oil.
  • Slice spaghetti squash in half lengthwise, scoop out seeds, drizzle with olive oil, salt, and pepper. Roast cut-side down for 35–40 minutes.
  • In a skillet, warm leftover oil and sauté garlic until fragrant. Drizzle over roasted squash strands.
  • Toss roasted squash with garlic oil, then stir in Parmesan and basil. Adjust seasoning to taste.
  • For extra char, spread squash back on the sheet and roast for 3–5 more minutes.

Notes

Use a digital scale to pick the right squash size. Steady your cutting board with a damp cloth for safety when slicing.

Nutrition

Calories: 42kcalFiber: 2.2g
Keyword Healthy Pasta Alternative, Low-Carb, Spaghetti Squash, Vegetarian
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