Baked spaghetti squash is a wonderful gluten-free, low-calorie alternative to the traditional spaghetti that tastes absolutely delicious and is loaded with nutrients such as vitamin A, vitamin C, and potassium. 

To get long strands, slice the spaghetti squash horizontally into rings. If you cut it vertically you’ll get short chopped off strands that are not so much spaghetti-like! Drizzle with a little bit of avocado oil and a generous sprinkle of pink Himalayan salt, black pepper, red chili flakes, and rosemary. Roast in the oven at 400F for about 30-45 mins until the flesh is soft. Peel the skin or scoop out the flesh using a spoon. Toss with more salt and pepper if needed and a generous drizzle of extra-virgin olive oil,

I served it with this flavorful lentil bolognese, but it would be wonderfully delicious with this vegan “cheesy” tomato sauce or pesto. You can find some of my favorite pesto recipes here and here. 

Give it a try if you haven’t already and enjoy!

Baked Spaghetti Squash

Serves 2

Ingredients

  • 1 large spaghetti squash
  • 2 teaspoons avocado oil
  • 1 teaspoon dried rosemary
  • Pinch of pink Himalayan sea salt, black pepper, red chili flakes
  • 2 teaspoons extra-virgin olive oil

Directions

  1. Preheat oven to 400 F and line a baking sheet with parchment paper
  2. Slice the spaghetti squash horizontally into 1-inch thick rings, remove seeds, and place on the lined baking sheet
  3. Drizzle with avocado oil and season with rosemary, pink salt, pepper, and chili flakes
  4. Roast for about 35-40 minutes until the flesh is tender
  5. Peel the skin or scoop out the flesh using a spoon or fork. Toss with more salt and pepper if needed and a drizzle of extra-virgin olive oil
  6. Serve with this lentil bolognese, roasted vegetables, and greens. Enjoy!