What’s Inside: This is truly the BEST way to cook spaghetti squash in under 1 hour! To make this roasted spaghetti squash, cut the squash widthwise into 1-inch rings, and then roast the rings (with the skin still on!) in the oven. Easy and delicious, these fork-tender spaghetti squash rings are a terrific vegetable side dish.
As a holistic nutritionist, I love to create delicious food that fills my body with comfort and joy, as well as a heap of goodness. This roasted spaghetti squash is so quick and easy to prepare and is a great healthy side dish, you can add meatballs, chicken, fish, or any of your other favorite mains to it.
I am ALL ABOUT SQUASH! There are so many varieties and they’re all so delicious and beneficial with nutrients. Today, I’ll be focusing on a fave, the ROASTED SPAGHETTI SQUASH! Only issue? Sometimes it takes a long time to cook… and sometimes it comes out mega soggy. Well, after trying all the ways to roast this thing, I’ve settled on my favorite cooking method.
Spaghetti Squash RINGS.
This makes a great dish for meal prepping or on the fly since cutting it up this way saves you some time with cooking. No peeling is required!
If you love roasted spaghetti squash and want to go even further with this recipe, you could try my Spaghetti Squash Pastitsio or my Spaghetti Squash Alfredo. It starts with the same simple spaghetti squash rings as this healthy side dish, but I have turned it into a main course.
Possibly one of the easiest recipes on my blog, this healthy side dish can be ready with minimal effort in under 1 hour. What’s more, it only requires 3 ingredients which are fairly standard pantry items, so this recipe may not even need a trip to the store.
Grab a spaghetti squash and the only other ingredients required is some olive oil, and salt and pepper!
This recipe is loaded with flavor, I love roasted spaghetti squash and I think it has way more flavor than regular pasta or noodles. It’s also great for a potluck as it is Paleo, Gluten-free, Grain-free, Whole30 and AIP (omitting the black pepper) so everyone can enjoy it!
This roasted spaghetti squash only takes 10 minutes to prepare and 30 minutes to cook, making it a great healthy side dish for midweek or when you want food in a hurry.
You just need to cut your squash widthwise into 1-inch rings and roast them up that way… it saves time and has a more consistent result without the soggy factor on your strands.
Aside from this dish being suitable for just about anyone to enjoy, as it is Paleo, gluten-free, grain-free, nut-free, dairy-free, Whole30 and AIP friendly (if you take out the black pepper.) It is also loaded with some amazing health benefits, thanks to the spaghetti squash. (source)
Spaghetti Squash is loaded with vitamin A, which is an essential nutrient responsible for protecting the eyes and skin from cellular damage.
Vitamin C is also highly present in this creamy vegetable and this aids with any wounds you may have and helps speed up recovery.
Spaghetti squash is also a great source of antioxidants which help to fight off free radicals inside your body.
Lastly, there is also plenty of calcium inside the spaghetti squash which helps build and maintain strong bones.
Yes of course! The only issue is sometimes it can clump up and freeze in one big block – and we don’t want that. A great idea is to place it in a colander over a bowl in the fridge for a few hours (or overnight.) This will help air it out and it will set a bit. From there you can pop it into an air-tight bag and place it in the freezer. Just make sure you fully defrost it before warming it up again.
Yes, absolutely. You can place them into an airtight container and they will last in the fridge for 5-7 days.
If you loved this easy spaghetti squash recipe and looking for more quick side dishes to make, then check out some of my other tasty posts:
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