Simple Roasted Spaghetti Squash

Spaghetti squash is a go-to for clean, gut-supportive meals—and once you try roasting it this way, you’ll never go back. With just a drizzle of olive oil and a sprinkle of spices, this gluten-free veggie noodle base is perfect for topping with your favorite sauces or enjoying on its own.

***All of my recipes are gluten-free, dairy-free, blood sugar-friendly, and gut-supportive. We are all different so you may need to make adjustments based on your body’s unique needs.***

Ingredients:

• 1 medium spaghetti squash
• 1–2 tbsp extra virgin olive oil
• ½ tsp sea salt
• ¼ tsp black pepper
• ½ tsp garlic powder
• ¼ tsp dried oregano (optional)
• Pinch of crushed red pepper flakes (optional)

Instructions:

1. Preheat oven to 400°F (205°C). Line a baking sheet with parchment paper.
2. Carefully slice the spaghetti squash in half lengthwise. Scoop out seeds and pulp.
3. Drizzle the inside of each squash half with olive oil and use your hands or a brush to coat evenly.
4. Sprinkle with sea salt, black pepper, garlic powder, and any optional spices.
5. Place the squash cut-side down on the baking sheet and roast for 30–40 minutes, or until the flesh is fork-tender.
6. Let cool slightly, then use a fork to scrape the strands into noodles.
7. Serve warm topped with your favorite clean sauce or enjoy plain.

Recipe Notes:

1. Make Ahead Tip: Roast squash ahead and store in an airtight container for 3–4 days.
2. Don’t skip the salt! It brings out natural sweetness and balances flavors.
3. Pair With: Gut-Friendly Spaghetti Sauce, Marry Me Butter Beans, or pesto-olive chicken.

Recipe adapted from Paleo Comfort Foods by Robb Wolf.

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