When squash is one of the main vegetables you are able to eat due to food allergies and intolerances, you end up eating a lot of it! I have tried so many ways of preparing spaghetti squash — boiling, using an Instant Pot, and roasting — and this version is definitely my favorite.
What are some tasty and easy ways to enjoy the roasted spaghetti squash? I love to mix the coconut oil-infused spaghetti squash with a bit of quinoa for a nutty flavor or simply tossing it with a bit of basil and salt.
The trick to getting longer strands of “spaghetti” is to cut the squash width-wise around the waist.
You will see lots of recipes calling for cutting spaghetti squash length-wise — however this actually reduces the length of the strands so I definitely recommend cutting it across the waist (plus this is a lot easier to do).
Simple Roasted Spaghetti Squash with Coconut Oil
I have tried so many ways of preparing spaghetti squash — boiling, using an Instant Pot, and roasting — and this version is definitely my favorite. Be sure to cut the squash width-wise to give you longer strands. Diet Type: SFED, AIP, Paleo, W30, Vegan
- 1 spaghetti squash
- 1 tbsp coconut oil
- Salt to taste
- Step 1 Preheat the oven to 400°F.
- Step 2 Carefully cut the spaghetti squash with a sharp knife down the middle, width-wise across the waist.
- Step 3 Scoop out the seeds with a spoon or your hands.
- Step 4 Rub the inside with oil and sprinkle with salt.
- Step 5 Place the spaghetti squash cut-side down onto a baking sheet and place into the oven.
- Step 6 Roast between 40 to 50 minutes or until inside is tender.
- Step 7 Let the spaghetti squash cool for a few minutes and then scrape the inside with a fork, creating the “spaghetti” strands. Toss with additional coconut oil.
- Step 8 Enjoy immediately or store in an air-tight container in the fridge.