When you want a filling and delicious keto side dish, this easy roasted spaghetti squash will always satisfy! In under an hour, you can have this amazing spaghetti squash ready to serve!
There are quite a few ways to make spaghetti squash; but this easy roasted spaghetti squash is my favorite! This delicious dish comes together in under an hour, so it can easily be added to everyday meals. It’s also elegant enough to serve for holidays and special occasion meals. Enjoy!
Let’s talk about spaghetti squash!
Spaghetti squash is classified as a winter squash. Its color varies, but it is usually light yellow to dark yellow. One of the fun things about spaghetti squash is that when cooked, the flesh gets stringy and resembles strands of pasta. So it makes an awesome substitution for your favorite pasta dishes. Spaghetti squash has a mild and slightly sweet taste so it will take on the flavors of the spices and sauces you add to it. In terms of nutrition, spaghetti sauce is a low-calorie and nutrient rich food. It provides us with a source of antioxidants, fiber, manganese, niacin, potassium, and vitamins A, B6, C. And, coming in at just under 8 net grams of carbs per cup, it is a great keto food option.
What other ingredients go into this easy roasted spaghetti squash?
This is a basic recipe for making spaghetti squash, so I’ve kept it quite simple. You can easily use this dish as a starter recipe for roasting your squash, and then top yours with your favorite keto pasta sauce! For this dish, we simply rub the inside of our squash with olive oil and then sprinkle a little salt and pepper over it. After it is roasted, we add some butter, fresh parsley, and a little more salt. Yum! If you’d like, you could top yours with some fresh grated Parmesan cheese or sprinkle some parsley on it for a pretty presentation. If you haven’t seen one, I would highly recommend you check out herb scissors. I use mine all the time to chop fresh herbs of all kinds. It is one of my favorite kitchen tools and saves time in the kitchen as well!
How do I make this easy roasted spaghetti squash?
This is an easy way to make spaghetti squash, but there are a few things you can do to ensure yours turns out perfectly every time! The hardest part about making this dish is cutting the squash. Its exterior is pretty hard. So, grab a good sharp knife, make sure you’re using a cutting board that isn’t going to move around on the counter, and be careful.😉Don’t worry if your halves aren’t the same size. They’ll roast up just fine! Remove all the seeds and stringy material. We like to roast our seeds for a fun snack! You’ll want to roast your squash cut side down. I like to poke a few holes in the skin before roasting. You’ll know when your squash is done when the skin is soft when pressed and can easily be pierced with a fork.
Here are some more fun keto side dishes I think you’ll enjoy!
Cilantro Lime Cauliflower Rice
Low Carb Cauliflower Mac and Cheese
Helpful Hints:
*If you’d like, you can roast your spaghetti squash seeds for a fun snack.
*Give your dish a taste and add more salt or pepper if desired.
Main Kitchen Equipment and Utensils:
- Large baking pan
- Measuring spoons
- Large skillet
Splash of Encouragement:
***But to each one of us grace was given according to the measure of Christ’s gift. Ephesians 4:7***
Easy Roasted Spaghetti Squash
When you want a filling and delicious keto side dish, this easy roasted spaghetti squash will always satisfy! In under an hour, you can have this amazing spaghetti squash ready to serve!
Ingredients
- 1 spaghetti squash
- 2 teaspoons olive oil
- ½ teaspoon salt, divided
- ⅛ teaspoon pepper
- 3 tablespoons butter
- ⅓ cup fresh chopped parsley
- Optional: top with freshly grated Parmesan cheese or additional chopped parsley
Instructions
1. Pre-heat oven to 400 degrees. Line a large baking pan with parchment paper. Set aside.
2. Cut spaghetti squash in half, lengthwise. Remove seeds and stringy material.
3. Rub olive oil evenly onto inside of spaghetti squash. Sprinkle ¼ teaspoon and ⅛ teaspoon pepper evenly over squash. Place squash, cut side down, into prepared baking pan.
4. Use a fork to poke a few holes into skin of spaghetti squash.
5. Roast squash for 40-50 minutes, or until skin is soft and easily pierced with a fork. Remove strands of spaghetti squash with a fork and set aside.
6. In a large skillet, over medium heat, melt butter. Add parsley and stir to combine. Add spaghetti squash and remaining ¼ teaspoon salt. Stir to combine. Cook until heated through.
7. Top with freshly grated Parmesan cheese and additional chopped parsley if desired.
Nutrition Information:
Yield: 8 Servings Serving Size: 1Amount Per Serving: Calories: 75Total Fat: 6gSaturated Fat: 3gTrans Fat: 0gUnsaturated Fat: 2gCholesterol: 12mgSodium: 201mgCarbohydrates: 6.5gNet Carbohydrates: 5gFiber: 1.5gSugar: 2gProtein: 1g
Thanks for stopping by! Nutritional information is provided as a courtesy and is calculated with the assistance of a third party service. Values are approximate, can’t be guaranteed, and should be considered as estimates only. Values differ according to types and brands of foods used. When used in a recipe, erythritol has been removed from the carb count as it is a sugar alcohol. Please note net carbs are total carbs minus fiber.
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