Drizzled with olive oil, salt, pepper and brown sugar, this spaghetti squash is moist with strands of spaghetti-like texture, and is packed with flavors! Includes step-by-step instructions on how to cut and bake it. Makes a nutritious low-carb gluten-free side dish!
Preheat oven to 400℉. Line a baking sheet with parchment paper.
Cut off the ends of the spaghetti squash so that it will have a flat surface to sit upright. Then slice the squash in half length wise. Scoop out and discard the seeds.
Place squash cut side up on the prepared baking sheet. Drizzle with oil, salt, pepper, and brown sugar.
Roast for 40-50 minutes or until the spaghetti squash is soft and easily shreds using a fork.
Allow to cool. Shred the flesh using a fork. Mix well so that seasonings are evenly spreaded
Optional: add more salt, black pepper or brown sugar to taste if needed.
Serve and enjoy!
Notes
Cook time for spaghetti squash will vary based on size, oven temperature etc, so adjust accordingly. Bake until spaghetti squash can be shredded easily.