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Roasted Spaghetti Squash

In addition to teaching yoga, I'm also a Registered Holistic Nutritionist, and one of my favourite pastimes is cooking! With the cooler weather finally here, I'm craving warming foods like soups, stews and seasonal produce like squash and root vegetables. 

One of my favourite gourds is the spaghetti squash. It tastes delicious roasted, it's golden noodle-like strands make for a great (and low-cal) pasta substitute, is a source of beta-carotene (an antioxidant and converts to vitamin A in the body, which is important for healthy skin, hair, teeth & bones), and SO easy to prepare.

Roasted Spaghetti Squash


1 large spaghetti squash 2 tsp. organic extra virgin olive oil 1 tsp. sea or Himalayan pink salt Fresh ground pepper

Method 1. Preheat oven to 375F, and line a baking sheet with parchment paper.

2. Using a large very sharp knife, cut the squash in half lengthwise.

3. After cutting the squash in half, scoop out the seeds and discard. Brush each half with 1 tsp of olive oil, and season with salt and pepper.

4. Place the squash cut side down on a baking sheet (no need to grease the parchment or add water) and bake for 40-45 minutes or until squash can be easily pierced with a fork.

5. Remove from the oven, flip squash and let it cool for about 15 minutes. Using a fork, shred the squash into strands (it's kind of fun).

6. Place strands into a big bowl, drizzle with a bit more olive oil and top with your favourite pasta sauce (like my Chick Pea and Tomato Pasta), use as a base for lasagna or your favourite stir-fry, make it a carrier for other delicious ingredients, like in this Spicy Spaghetti Squash Black Bean recipe or enjoy as-is!

Recipe adapted from Chatelaine

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