This easy oven-roasted spaghetti squash is a delicious and healthy way to enjoy a low-carb meal. With its tender strands and flavorful seasoning, it’s perfect as a simple side or a base for your favorite toppings.
Start by heating your oven to 350°F (175°C) and grease an 8x8-inch baking dish with a little non-stick spray. Cut the spaghetti squash in half and sprinkle about 2 tablespoons of water inside each half. Pop them cut side down into a microwave-safe dish and microwave on high for around 10 minutes, or until the squash feels tender.
Once it’s cool enough to handle, use a fork to scrape out the spaghetti-like strands into a large bowl. Stir in the Parmesan, cream, egg, garlic powder, Italian seasoning, salt, and pepper until everything is well combined. Pour the mixture into your prepared baking dish, then sprinkle the shredded Cheddar cheese evenly on top.
Bake it in the oven for about 30 minutes, or until the top is nicely browned and the filling feels set. Let it cool slightly before serving, and enjoy!
- Choose a spaghetti squash that feels heavy for its size to ensure it is ripe.
- Pierce the squash with a fork before roasting to help it cook evenly.
- Let the squash cool slightly before shredding to avoid burning your hands and to make the strands easier to separate.
This dish is a great way to enjoy a healthy, low-carb alternative to pasta. The natural sweetness of the squash caramelizes beautifully in the oven, giving each bite a rich and satisfying flavor. It’s easy to prepare and pairs well with many different sauces and toppings.
Serve with a drizzle of olive oil and a sprinkle of Parmesan cheese for a simple side dish. It also works great as a base for marinara sauce and meatballs or tossed with garlic, herbs, and sautéed vegetables for a light main course.
Store any leftover squash in an airtight container in the refrigerator for up to 4 days. Reheat gently in the microwave or on the stovetop to maintain its texture. You can also freeze cooked squash in portions for up to 3 months.
