Ingredients
Scale
- 1 medium spaghetti squash
- 3 teaspoons olive oil
- Sea salt & black pepper to taste
- ½ teaspoon onion granules
- Optional: garlic powder
Instructions
- Preheat the oven to 400 degrees F. Line a baking sheet with parchment paper.
- Slice the ends off the spaghetti squash, then cut in half lengthwise. Use a large spoon to remove the seeds and pulp from each half.
- Rub the inside of each half with 1 ½ teaspoons olive oil, then sprinkle with sea salt and pepper. Sprinkle each half with ¼ teaspoon of the onion granules. If using the optional garlic powder, add a few shakes of that as well.
- Place the spaghetti squash, cut side facing down, in the oven. Roast for 40 to 50 minutes.
- Remove the spaghetti squash from the oven. Let it sit for 10 minutes, then use a fork to carefully remove the strands. Serve with your favorite sauce or topping. The cooked spaghetti squash will keep for up to 4 days when stored covered in the refrigerator.
- Sauce options: Marinara sauce, lentil Bolognese, pesto, almond cream sauce etc.
