Paleo Roasted Spaghetti Squash
Roasted spaghetti squash is one of those dishes that genuinely surprises people the first time they pull long, noodle-like strands from a vegetable — it's satisfying in a way that feels almost too good to be true. This version keeps things beautifully simple: the squash roasts cut-side down until tender, then gets tossed in garlicky olive oil with a hit of red pepper flakes for gentle heat. Toasted pine nuts add a rich, buttery crunch on top, while fresh parsley and a squeeze of lemon juice brighten the whole bowl at the very end. Every ingredient here is whole and unprocessed, so there's no need to scan labels or second-guess anything — it's exactly the kind of clean, real-food cooking that makes eating this way feel effortless rather than restrictive. The technique is straightforward enough for a weeknight but the result looks impressive enough to serve to guests. Serves four, and honestly, people tend to go back for seconds.
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb), halved lengthwise and seeds removed
- 2 tbsp olive oil, divided
- ½ tsp salt
- ¼ tsp black pepper
- 3 cloves garlic, minced
- ¼ tsp red pepper flakes
- 3 tbsp pine nuts
- 2 tbsp fresh parsley, roughly chopped
- 1 tbsp fresh lemon juice
Instructions
- 1
Preheat the oven to 400°F (205°C). Line a baking sheet with parchment paper or foil.
- 2
Brush the cut sides of the spaghetti squash with 1 tbsp of the olive oil and season with the salt and black pepper. Place cut-side down on the prepared baking sheet.
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