Spaghetti Squash with Basil Vinaigrette
This Roasted Spaghetti Squash is beyond easy and feels decadent even though it’s majorly healthy – plus it’s topped with my favorite Basil Vinaigrette!!
Servings: 4 people
Ingredients
- 1 medium spaghetti squash 2 to 3 pounds
- 2 tablespoons olive oil
- kosher salt and freshly cracked black pepper
- 1 teaspoon red pepper flakes
- 1 recipe Basil Vinaigrette
- shaved parmesan
- toasted pine nuts
Instructions
- Preheat the oven to 400°F
- Slice the squash in half: Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Scoop out the seeds. Place the squash on a roasting pan, cut side up and drizzle with olive oil, salt, pepper and red pepper flakes.
- Cook the squash for 45-50 minutes until fork tender.
- When done, the squash should be easily pierced a fork all the way through the skin. If it's still not tender, put the squash back in the oven for another 15 to 20 minutes.
- Using a fork, scrape out the spaghetti like strands of squash. Transfer the strands to a large bowl and serve with the basil vinaigrette on top along with shaved parmesan, salt, pepper and pine nuts.
Notes
If the vinaigrette isn't to your taste, simply use this method to roast the squash and use with your favorite pasta sauce.
Nutrition
Calories: 208kcal | Carbohydrates: 17g | Protein: 2g | Fat: 16g | Saturated Fat: 3g | Polyunsaturated Fat: 5g | Monounsaturated Fat: 8g | Sodium: 50mg | Potassium: 272mg | Fiber: 4g | Sugar: 7g | Vitamin A: 438IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg