How to Roast Spaghetti Squash

Veggie noodles are all the rage right now and we love this healthier way to enjoy our favorite pasta sauces and dishes. We've been eating spaghetti squash on the regular over here and and it's been a nice change from all of the zoodles we normally have. These squashes can seem hard to prepare but I've finally found the perfect, fail-proof method that ends in deliciously cooked spaghetti squash EVERY. SINGLE. Time. I will never prep it another way. 

With a quick 5-10 minutes of prep, you can cook this ahead of time, or while you're making your dinner. 

Roasted Spaghetti Squash

1 spaghetti squash

olive oil

salt + pepper

Preheat oven to 375 degrees.

Cut spaghetti squash in half vertically. Scoop out all of the seeds and clean out any straggly strings. Drizzle each half with a little olive oil and season with salt and pepper. Place with the seasoned side DOWN on a baking sheet. Bake for 35-40 minutes, or until insides can be scooped out and is a nice 'al dente' consistency.

Top with your favorite sauce, meat, veggies- whatever! 

Here are a few of my favorite sauces:

Gran'pa Emmanuel's Macaroni with Sausage + Cannelini Beans from Rachel Ray

Giada's Weeknight Bolognese

My family's Al'Amatriciana sauce

Avocado Arugula Pesto