Roasted spaghetti squash
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Roasted spaghetti squash

By Cassie Best

When roasted, this squash can be pulled into long, spaghetti-like strands with a fork. Use in place of pasta, in salads, or with roasted fish or meat

  • Prep:10 mins
    Cook:45 mins
    plus cooling
  • Serves 6
  • Easy

Nutrition per serving

  • kcal 95
  • fat 3g
  • saturates 0.4g
  • carbs 11g
  • sugars 0g
  • fibre 8g
  • protein 2g
  • salt 0.11g

Ingredients

  • 1 spaghetti squash
  • 1 tbsp rapeseed or olive oil

Method

  1. Heat the oven to 180C/160C fan/gas 4. Cut the squash in half lengthways and scoop out the seeds. Brush a little oil over the cut surface and season with salt and pepper. Put the squash cut-side down on a baking tray lined with baking parchment and roast for 30 mins.

  2. Carefully turn the squash halves over and bake for another 15 mins, until tender and starting to caramelise. Leave to cool for 5 mins, then use a fork to pull into long, spaghetti-like strands. Use in place of pasta, in salads, or alongside roasted fish or meat.

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