Roasted Spaghetti Squash Rings: Easy Side!
Spaghetti squash: master perfectly roasted rings with this simple method. Enjoy tender, shreddable squash every time, ideal for healthy meals.
Ingredients
- 1 large spaghetti squash (~4lbs)
- extra virgin olive oil
- seasonings (salt, pepper, garlic powder, homemade seasoned salt)
- Parchment paper
- Sharp chef's knife
- Large cutting board
Instructions
- Preheat the oven to 400 degrees and line a half sheet pan with parchment paper or nonstick-sprayed foil.
- Carefully pierce the spaghetti squash 4 or 5 times across the center with a sharp knife. Microwave for 2 minutes, flipping halfway, then cool for 5 minutes.
- Slice both ends off the squash, then cut into 1-1/2″ rings. Scrape out seeds and place rings on the prepared baking sheet.
- Drizzle rings with olive oil and seasonings, rubbing to coat both sides. Roast for 25-35 minutes, flipping halfway, until squash shreds easily with a fork.
Notes
- For easier cutting, ensure your knife is very sharp and use a damp paper towel under your cutting board for stability.
- Don't overcrowd the pan; give the rings space to roast evenly and brown beautifully.
- Storage tip: Leftover shredded spaghetti squash can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or a skillet. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.
- Don't overcrowd the pan; give the rings space to roast evenly and brown beautifully.
- Storage tip: Leftover shredded spaghetti squash can be stored in an airtight container in the refrigerator for up to 5 days. Reheat gently in the microwave or a skillet. Nutrition information is an estimate, calculated automatically. Values vary with brands, substitutions and portion sizes.