Roasted Spaghetti Squash

Ingredients and Weight:

• 4 Spaghetti Squash (about 2 pounds each)
• 1/2 cup Olive oil
• 2 teaspoons Dried thyme
• 2 teaspoons Dried rosemary
• 1 teaspoon Salt
• 1/2 teaspoon Black pepper

Preparation Time:

• 15 minutes

Cooking Time:

• 45-60 minutes

Difficulty Level:

• 2 (Easy)

Preparation Method Steps:

1. Preheat oven to 400°F (200°C).
2. Cut the spaghetti squash in half lengthwise and remove the seeds and pulp.
3. Drizzle the squash halves with olive oil and season with thyme, rosemary, salt, and pepper.
4. Place the squash cut-side up on a baking sheet lined with parchment paper.
5. Roast for 45-60 minutes, or until the squash is tender and the flesh shreds easily when scraped with a fork.
6. Remove from oven and let cool slightly before serving.

Nutritional Information:

(Per serving, 1/8 of a medium spaghetti squash)

• Calories: 120
• Carbohydrates: 25g
• Fat: 6g
• Fiber: 5g
• Protein: 2g

Dish Characteristics:

• Tender, noodle-like strands of spaghetti squash
• Aromatic herbs and spices
• Slightly sweet and savory flavor
• Perfect for a light and healthy meal

User Comments:

• "This spaghetti squash dish is delicious and healthy. I love the crispy edges and the flavorful herbs."
• "The spaghetti squash has a great texture and is so easy to prepare. This recipe is a keeper!"
• "I've tried other spaghetti squash recipes before, but this one is by far the best. It's so versatile, I can pair it with almost anything."

Special Precautions and Tips:

• Use a sharp knife to cut the squash, as it can be slippery.
• If the squash is too large to fit on a single baking sheet, cut it into smaller pieces.
• Let the squash cool slightly before serving, as it will continue to cook in the residual heat.