This easy and nutritious spaghetti squash recipe from Martha Stewart is perfect for a quick, healthy meal. Roasted until tender, the squash is tossed with olive oil, lemon juice, and parsley for a light, flavorful dish. Add a sprinkle of Parmesan for a cheesy twist or enjoy it as a simple, low-carb side.
Recipe Ingredients:
- 1 spaghetti squash (about 2 pounds), halved and seeded
- 3 tablespoons extra-virgin olive oil, divided
- Coarse salt and freshly ground pepper
- 1 tablespoon lemon juice
- ½ cup chopped fresh flat-leaf parsley
- ½ teaspoon crushed red pepper flakes
- 1 tablespoon grated Parmesan cheese, for serving (optional)
How To Make Spaghetti Squash?
- Preheat oven; prep pan and squash: Preheat oven to 220°C/425°F. Line a rimmed baking sheet with parchment paper. Drizzle the squash flesh with 2 tablespoons (30ml) olive oil and season with salt and pepper.
- Roast squash: Place the squash cut side down on the lined baking sheet. Roast for about 1 hour, or until tender when pierced with a knife.
- Cool and remove flesh from squash: Allow the squash to cool until safe to handle. Using a fork, gently scrape the flesh into long strands, starting at the edges and working inward. Transfer to a medium bowl.
- Toss with remaining ingredients and serve: Add the remaining 1 tablespoon (15ml) olive oil, lemon juice, and parsley to the squash. Toss to combine, then season with salt and red pepper flakes. Serve sprinkled with Parmesan cheese, if desired.
Recipe Tips:
- Choose the right squash: Pick a firm spaghetti squash with no soft spots for the best texture.
- Don’t skip the seasoning: Season the squash with salt and pepper before roasting to enhance its natural flavor.
- Roast cut-side down: This traps moisture and ensures even cooking, making the squash tender and easy to scrape.
- Scrape gently with a fork: Start at the edges and work inward to get long, spaghetti-like strands without breaking them.
- Serve immediately: Spaghetti squash tastes best when served fresh and warm, as it can lose its texture if reheated.
How To Store & Reheat Leftovers?
- Refrigerate: First, let the leftover spaghetti squash cool to room temperature. Transfer it to an airtight container and store it in the fridge for up to 3 days.
- Reheat: Preheat the oven to 180°C/350°F. Place the spaghetti squash in an oven-safe dish, cover with foil, and heat for 10–15 minutes until warmed through.
Nutrition Facts
Serving Size: 1 cup (101g)
- Calories: 42
- Total Fat: 0.4g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 17mg
- Potassium: 181mg
- Total Carbohydrate: 10g
- Dietary Fiber: 2.2g
- Sugars: 3.9g
- Protein: 1g
Check out More Recipes:
- Martha Stewart Eggplant Parmesan
- Martha Stewart Butternut Squash Lasagna
- Martha Stewart Vegetable Lasagna
- Martha Stewart Potato Pancakes
- Martha Stewart Scalloped Potatoes
Martha Stewart Spaghetti Squash
Description
This easy and nutritious spaghetti squash recipe from Martha Stewart is perfect for a quick, healthy meal. Roasted until tender, the squash is tossed with olive oil, lemon juice, and parsley for a light, flavorful dish. Add a sprinkle of Parmesan for a cheesy twist or enjoy it as a simple, low-carb side.
Ingredients
Instructions
- Preheat oven; prep pan and squash: Preheat oven to 220°C/425°F. Line a rimmed baking sheet with parchment paper. Drizzle the squash flesh with 2 tablespoons (30ml) olive oil and season with salt and pepper.
- Roast squash: Place the squash cut side down on the lined baking sheet. Roast for about 1 hour, or until tender when pierced with a knife.
- Cool and remove flesh from squash: Allow the squash to cool until safe to handle. Using a fork, gently scrape the flesh into long strands, starting at the edges and working inward. Transfer to a medium bowl.
- Toss with remaining ingredients and serve: Add the remaining 1 tablespoon (15ml) olive oil, lemon juice, and parsley to the squash. Toss to combine, then season with salt and red pepper flakes. Serve sprinkled with Parmesan cheese, if desired.
Notes
- Choose the right squash: Pick a firm spaghetti squash with no soft spots for the best texture.
- Don’t skip the seasoning: Season the squash with salt and pepper before roasting to enhance its natural flavor.
- Roast cut-side down: This traps moisture and ensures even cooking, making the squash tender and easy to scrape.
- Scrape gently with a fork: Start at the edges and work inward to get long, spaghetti-like strands without breaking them.
- Serve immediately: Spaghetti squash tastes best when served fresh and warm, as it can lose its texture if reheated.
Martha Stewart Spaghetti Squash