Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds/ 900g-1.3kg)
  • 1 tablespoon olive oil (15ml)
  • 1/2 teaspoon salt (2.5ml)
  • 1/4 teaspoon black pepper (1.25ml)
  • 1/4 teaspoon garlic powder (1.25ml) (Optional)
  • 1/4 teaspoon Italian herbs (1.25ml) (Optional)

Instructions:

  1. Preheat oven to 400°F (200°C).
  2. Carefully cut the spaghetti squash in half lengthwise, from stem to tip. Tip: microwaving the squash for 2-3 minutes can soften it slightly, making it easier to cut.
  3. Scoop out the seeds and stringy bits from the center of each half.
  4. Drizzle the cut sides of the squash with olive oil.
  5. Sprinkle with salt, pepper, and any other desired seasonings (garlic powder, Italian herbs).
  6. Place the squash cut-side down on a baking sheet.
  7. Roast in the preheated oven for 45-60 minutes, or until the squash is tender and can be easily pierced with a fork.
  8. Remove the squash from the oven and let it cool slightly.
  9. Use a fork to scrape the inside of the squash, creating spaghetti-like strands.
  10. Serve immediately or store for later use.