High Fructose Corn Syrup Free Whole30 Rosemary-Mustard Spaghetti Squash with Herbs
Total time1 hr 10 min
Prep time15 min
Cook time50 min
4.6(18)
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Learn more →Ingredients
4 servings
- 1 medium spaghetti squash (about 3 lb)
- 2 tbsp olive oil, divided
- ½ tsp kosher salt, plus more to taste
- ¼ tsp black pepper, plus more to taste
- 3 cloves garlic, minced
- 1 tbsp fresh rosemary, finely chopped
- 1 tbsp dijon mustard
- 1 tbsp apple cider vinegar
- 2 tbsp fresh flat-leaf parsley, roughly chopped
- 1 tbsp fresh thyme leaves
For serving
- lemon wedges, for serving (optional)
Instructions
- 1
Preheat the oven to 400°F (205°C). Halve the spaghetti squash lengthwise and scoop out the seeds. Brush the cut sides with 1 tbsp of the olive oil and season with the salt and pepper. Place cut-side down on a baking sheet.
- 2
Roast until the squash is tender and the skin yields easily when pressed, 40–45 minutes. Remove from the oven and let rest cut-side up for 5 minutes so steam can escape.
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