Roasted Spaghetti Squash
- 20m Prep Time
- 1h 9mCook Time
- 1h 29mReady In
Roasted spaghetti squash is paired with grilled red snapper. The squash is halved, oiled, and roasted until tender, then fluffed into strands. The fish is scored, oiled, salted, and grilled until crispy.
Ingredients
- 1 large (3-pound) spaghetti squash
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- 1 (about 4-pound) red snapper or rock fish gutted, cleaned, and scaled
- coconut oil or avocado oil
- flake sea salt
Nutrition (per serving, estimated)
Estimated based off 4 of 6 identified ingredients (per 100 g food data, scaled by amount).
Vitamins & minerals
- Calcium: 8.07 mg
- Iron: 0.09 mg
- Magnesium: 5.3 mg
- Phosphorus: 17.1 mg
- Potassium: 56.8 mg
- Zinc: 0.07 mg
Let's Prepare
Collect
Gather these ingredients — no prep needed yet.
- 1 large (3-pound) spaghetti squash
- 1 tbsp coconut oil
- 1 tsp fine sea salt
- coconut oil or avocado oil
- flake sea salt
Prepare
- 1 (about 4-pound) red snapper or rock fish, gutted, cleaned, and scaled
Let's Cook
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Step 1.
Preheat the oven to 400°F.
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Step 2.
Cut the spaghetti squash in half lengthwise and scoop out the seeds.
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Step 3.
Rub the inside of each squash half with 1 tablespoon coconut oil and sprinkle with 1 teaspoon fine sea salt.
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Step 4.
Place the squash halves cut side down on a parchment-lined baking sheet. Use a paring knife to slice 3 or 4 holes in the back side of each half.
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Step 5.
Roast until fork tender and lightly browned on the outside, about 45 minutes.
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Step 6.
Remove the squash from the oven and flip them over. Allow to cool slightly until cool enough to handle.
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Step 7.
Scrape all the noodle-like flesh out of the shells and fluff apart the strands.
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Step 8.
Preheat the grill to high heat.
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Step 9.
Score the fish: using a sharp knife, cut slits on a bias from fins to belly, vertically every 2 inches along the whole length of the body. Flip and repeat on the other side.
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Step 10.
Rub the fish all over very generously with coconut oil, making sure to rub inside the slits as well. Sprinkle both sides with flake sea salt.
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Step 11.
When the grill is hot but not flaming too much, place the fish on the grill with the body stretching across the grates. Do not move it.
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Step 12.
Cook the first side until crispy and blistered at the edges, about 12–15 minutes for a larger fish. To check, gently lift the edge with a spatula; if it lifts easily, it's ready to flip.
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Step 13.
Use a long spatula to loosen the fish all along the edge, then flip in one motion up and away from your body.
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Step 14.
Cook the second side without moving until ready, about 12 minutes.
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Step 15.
Carefully slide the long spatula under the fish lengthwise and lift it onto a platter immediately. Finish with another sprinkle of flake salt and serve with fresh salsa.