Ingredients:

  • 1 medium spaghetti squash (approximately 2-3 pounds / 900g-1.4kg)
  • 1-2 tablespoons olive oil (or cooking spray)
  • ½ teaspoon sea salt (or kosher salt)
  • ¼ teaspoon black pepper
  • Optional: Garlic powder, onion powder, Italian seasoning (to taste)

Instructions:

  1. Preheat oven to 400°F (200°C). Line a baking sheet with parchment paper (for roasting). Choose a microwave-safe dish (for microwaving).
  2. Carefully halve the spaghetti squash lengthwise from stem to base. Use a sturdy knife and be cautious! Microwave for 2-3 minutes to soften the skin slightly, making it easier to cut.
  3. Scoop out the seeds and stringy pulp using a spoon.
  4. Brush or spray the cut sides of the squash with olive oil. Season with salt, pepper, and any optional seasonings (for roasting).
  5. Place the squash cut-side down on the prepared baking sheet (for roasting).
  6. Roast for 45-60 minutes, or until the squash is easily pierced with a fork and the flesh is tender (for roasting).
  7. Place squash halves cut-side up in microwave-safe dish with 1/4 cup water (for microwaving).
  8. Cover with plastic wrap and poke holes to vent (for microwaving).
  9. Microwave on high for 10-15 minutes, or until the squash is easily pierced with a fork and the flesh is tender (for microwaving).
  10. Let cool slightly before shredding.
  11. Once the squash is cool enough to handle, use a fork to scrape the flesh into spaghetti strands. Start at the edge and work your way inwards.
  12. Serve immediately or store in the refrigerator for up to 3 days.