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Simple Roasted Spaghetti Squash


By: Candice Kumai

Back by popular demand, and for my big sis in London! Here you go, Jenni! When it comes to comfort food, regular spaghetti noodles are delicious and filling, but they’re not particularly healthy. The good news is that it’s possible to eat comfort food with actual health benefits. Enter the spaghetti squash, which is naturally loaded with Vitamin AC, fiber and carotenoids.

Here’s my absolute favorite last-minute dinner–perfect for a date, dinner party, or cozy night in. Pair it with vino and great conversation.

In the meantime, stay safe, dry and surrounded by loved ones.
 With love and good taste,

Roasted Spaghetti Squash

What you’ll need:
1 Large spaghetti squash, cut in half, lengthwise
, 2 Tablespoons high-quality extra virgin olive oil (try lemon, basil or garlic infused olive oils)
, 2 teaspoons smoked paprika
, 2 teaspoons dried basil
, Fine finishing sea salt (like maldon) to taste

How to make it:
1. Preheat your oven to 375 degrees

2. On a large cutting board cut the spaghetti squash in half, (lengthwise.) Remove and discard seeds.Drizzle and rub olive oil on both halves, follow with a sprinkle of the smoked paprika, basil and sea salt.

3. On a large oiled sheet tray, flip the spaghetti squash over so its faced (open side) down!

4. Roast for approximately 35 minutes, or until tender on the inside and out, or until its easy to poke with a fork. Flip over and roast flesh side up for the last 10 minutes.

5. Allow the squash to cool for just a few minutes, then begin to “fluff” the spaghetti noodles with a fork, you will notice and see these strands that resemble “spaghetti”, hence the name.

6. Serve plated up with a sprinkle of Pecorino Romano,  fresh herbs or if you’d prefer, some marinara sauce. It’s the “good-for-you-sexy-spaghetti”, you can certainly have it all!

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