Roasted Spaghetti Squash (low-cal meal prep)

Fact:  It’s the second week of February in the year 2019.  Do we have flying cars yet?! 

Truth:  No.  No flying cars – I haven’t seen a single flying car yet.. but why??!! 

Important Truths:  Many of us rang in the new year with resolutions and goals; some of them possibly weight loss or health oriented.  And although we’ve tethered away from these goals it’s not because we don’t want to get FIT or because we don’t want to extend our lifespans and actually SEE FLYING CARS IN THE COMING YEARS… but maybe because when you’re “set in your ways” it’s hard to change habits overnight and achieve lofty standards.  “We still go hard and try to stick to it but this time with exceptions to the original rule..”  well NEWS FLASH… people don’t change by the drop of a dime.. not overnight anyway.  But that doesn’t mean those same resolutions and goals aren’t within reach.  THEY. ARE. STILL. WITHIN. REACH!  Please keep working on your goals – even if you flopped at a new year’s resolution (the ‘new year new you’ or whatever it might be).

I have to remind myself from time to time that a failure doesn’t define me.

Now that I got all that gibberish out of my system – I’d like to show you how to roast a spaghetti squash – a GREAT alternative to cheating on your resolution. 🙂



Begin by poking holes all over the squash with a fork.  Now microwave it for 5 minutes to soften the flesh.



Then cut off one end so it can easily stand on its own.  Now cut it in half vertically.

(The reason you cut off an end to help it stand on its own is because you need the leverage once you begin halving the squash. It has very thick skin making it difficult to halve, but easy for the squash to slip or roll.  A flat base prevents this from happening AND you get to keep your fingers!)



Hull out the seeds.



Rub each half with its own tablespoon of olive oil.

Now generously season the flesh with salt and pepper.



Place face down on a cookie sheet or non-stick baking tray.



Bake for roughly 40 minutes or until the flesh is tender.



Use a fork to shred it – which is effortless by the way. 🙂



Serve as an alternative to spaghetti.  Use as a bed for a number of dishes… toss it in sauce, top it with meatballs, whatever suits your fancy.  Enjoy!! 🙂


Roasted Spaghetti Squash (low-cal meal prep)

  • 1 Spaghetti Squash
  • 2 tablespoons Olive Oil
  • Salt & Pepper

Preheat oven to 400º F.  Poke squash all over with a fork and then microwave it for 5 minutes to soften the flesh.  Cut off 1/2 inch of a preferred end to stand the squash on its own, and then cut it in half vertically.  Hull out the seeds.  Rub each half with one tablespoon of olive oil and then generously salt and pepper.  Place halves face down on a cookie sheet or non-stick tray.  Bake for 35-45 minutes or until the skin is tender and the flesh begins to turn golden brown.  Shred it with a fork.  Enjoy!

“Your body keeps an accurate journal regardless of what you write down.”

Non-food for thought?


Author: farmtotabletosoul

Hello, I'm so glad you're here! My name is Tara and I created this blog as a creative outlet for myself but also in hopes that I could inspire others like you. Please stick around and re-imagine your creative side. There's plenty of recipes and DIY ideas to check out if you're willing! _______________________________________________________________________________ About Me: I'm a 36 year old energetic wife and mother. I have a vivid imagination and bold sense of humor. I love to cook, bake and create. ☺️

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