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Ridiculously Easy Roasted Spaghetti Squash (dairy free + gluten free + paleo + keto)

Made with just three clean ingredients and literally two minutes of hands-on time in the kitchen, this delicious and versatile recipe is sure to become a stable in your regular rotation!

SPAGHETTI SQUASH is an excellent source of fiber, which has been shown to help promote a healthy inner biome.

NATURAL SEA SALT contains sodium and potassium, both of which help to release retained water and reduce inflammation.

Ridiculously Easy Roasted Spaghetti Squash


1 medium spaghetti squash

2 tbsp olive oil


Preheat the oven to 425 degrees.

Carefully slice the squash in half width-wise and sprinkle each half with 1 tsp sea salt and 1 tbsp olive oil.

Place each half of the squash face down on a baking sheet lined with parchment paper and roast for 45-60 minutes until the squash is easily shredded with a fork

Using a fork, gently separate and remove the seeds from each half of the squash, then pull all of the squash away from the skin and season to taste with olive oil and sea salt.

Serve as a substitution for pasta, as a healthy side, or an unexpected addition to cold salads.

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