Quicker Roasted Spaghetti Squash {New Year Reset Day 6}
Prep time
Cook time
Total time
Slicing the squash into rings makes for a more intense flavor, quicker roasting time and long delicate strands of squash pasta!
Serves: 4 servings
  • 1 spaghetti squash
  • 1 tablespoon olive oil
  • 1 teaspoon salt
  • ¼ teaspoon freshly ground black pepper
  • To finish:
  • 1 tablespoon olive oil
  • ¼ teaspoon red pepper flakes
  • ¼ cup chopped fresh Italian parsley
  • salt and pepper to taste
  1. Pre-heat the oven to 400 degrees and line a baking sheet with parchment paper.
  2. Using a sharp knife, trim the ends off the squash. Carefully cut the squash into rings about 1½ inches wide and place onto the baking sheet. Take a spoon and scoop out the seeds and discard. Rub both sides of the squash with the olive oil and season with salt and pepper. Roast for 25-30 minutes or until the squash is cooked and the strands separate easily when you pierce the squash with a fork. Let cool slightly, Use a fork to pull the squash into long strands of pasta. Drizzle the squash with the olive oil, sprinkle the red pepper flakes and parsley over the top, and toss lightly to combine. Taste and season with salt and pepper as desired.
Recipe by Scaling Back at https://www.scalingbackblog.com/quicker-roasted-spaghetti-squash/