Oven-Baked Spaghetti Squash: The Low-Carb Pasta Alternative

parmesan cheese

🥗Healthier: nutritional yeast

💰Cheaper: grated pecorino

Nutritional yeast offers a cheesy flavor with fewer calories.

Cut the spaghetti squash in half lengthwise using a sharp knife, being careful as it is hard to cut.

Scoop out the guts and seeds from the squash, placing them in a bowl to separate the seeds for roasting later.

Rub olive oil all over the flesh of the spaghetti squash.

Place the squash cut-side down on a sheet pan for roasting.

Bake the squash in the oven until fully baked, checking for doneness.

Once baked, mix the spaghetti squash with butter, garlic salt, and cheese while it's still hot so the butter melts.

Top with more cheese and fresh parsley before serving.

Spread the seeds on a sheet pan without parchment paper, ensuring they are spaced apart for even roasting.

Roast the seeds like you would pumpkin seeds.

Cooking Techniques

Equipment Needed

Spice Level:

Dietary

Allergens