Ingredients:

  • 1 medium spaghetti squash (about 2-3 pounds/ 900g - 1.4kg)
  • 1-2 tablespoons olive oil (15-30ml)
  • ½ teaspoon sea salt (2.5ml)
  • ¼ teaspoon black pepper (1.25ml)
  • Optional: garlic powder, onion powder, Italian seasoning to taste

Instructions:

  1. Oven Method

    1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper for easier cleanup.
    2. Carefully halve the spaghetti squash lengthwise from stem to end.
    3. Scoop out the seeds and stringy fibers with a spoon.
    4. Brush the cut sides with olive oil, then sprinkle with salt, pepper, and any desired seasonings.
    5. Place the squash cut-side down on the prepared baking sheet.
    6. Roast for 45-60 minutes, or until the squash is easily pierced with a fork.
    7. Let the squash cool slightly, then use a fork to shred the flesh into spaghetti-like strands.

  2. Microwave Method

    1. Poke the squash all over with a fork, about 10-12 times.
    2. Place the whole squash on a microwave-safe plate and microwave on high for 5 minutes.
    3. CAREFULLY (it will be hot!) cut the squash in half lengthwise. Use oven mitts!
    4. Scoop out the seeds and stringy fibers with a spoon.
    5. Brush the cut sides with olive oil, then sprinkle with salt, pepper, and any desired seasonings.
    6. Place the squash cut-side up on the microwave-safe plate. Microwave for another 5-10 minutes, or until the squash is easily pierced with a fork.
    7. Let the squash cool slightly, then use a fork to shred the flesh into spaghetti-like strands.