Baked Spaghetti Squash Recipe

Baked Spaghetti Squash Recipe: This baked spaghetti squash tastes fantastic in salads or as a low-carb alternative to pasta. Frequently, all I eat with is olive oil and Parmesan cheese.

This is such a simple dish; just chop the squash in half and bake until a fork can easily pierce the skin. I normally add additional seasoning after baking, but you can put more before.

Ingredients

1 medium spaghetti squash, about 2 pounds
1 teaspoon extra virgin olive oil

1/2 teaspoon kosher salt
1/4 teaspoon black pepper

Instructions

Preheat the oven to 400°F before baking the squash. Apply parchment paper to a large baking sheet with a rim. Snatch up a non-slip cutting board and a big, strong chef’s knife.

Place the squash on the cutting board in a horizontal position. Trim the spaghetti squash so that it has a flat side on both ends by cutting off the stem and base end with a very sharp, strong chef’s knife.

Using the larger of the two ends as support, stand the spaghetti squash upright and carefully cut it in half lengthwise from top to bottom. Remove the stringy interiors and seeds. The seeds can be thrown away or saved for further roasting.
After applying a half-teaspoon of olive oil to each of the squash’s cut sides, season the halves with salt and pepper. Lightly rub the insides of the squash to coat evenly.

Squash should be placed cut-side down on the ready baking sheet. Don’t puncture the squash in any way.

Bake the squash for 35 to 40 minutes, or until the skin gives slightly when squeezed on the outside, the inside is just fork-tender, and the outside is gently browned (be cautious, it’s hot!). It could take up to 50 minutes if your squash is really big, but make sure it doesn’t overcook; otherwise, your strands will get soggy.

Turn the squash over.

Use a fork to fluff the threads apart. Savor it drizzled with honey and herbs, tossed with brown sugar, or used in any baked spaghetti squash recipe (see blog post above for ideas).

ALSO SEE

Healthy Morning Glory Quick Bread Recipe

Nutrition

SERVING: 1 (of 2)CALORIES: 118 kcal CARBOHYDRATES: 22g PROTEIN: 2gFAT: 4g SATURATED FAT: 1g

POTASSIUM: 348mgFIBER: 5g SUGAR: 9g VITAMIN A: 386 IU VITAMIN C: 7mgCALCIUM: 74mgIRON: 1mg

Notes

TO STORE: Refrigerate roasted spaghetti squash in an airtight storage container for up to 5 days.

TO REHEAT: Rewarm spaghetti squash in a skillet on the stovetop over medium-low heat with a little olive oil or your sauce of choice.

TO FREEZE: While you can freeze spaghetti squash, it may become very soggy once thawed. If you want to freeze leftovers, freeze them in an airtight freezer-safe storage container for up to 3 months. Let thaw overnight in the refrigerator before reheating.

FAQs AND Questions

How to Cook Spaghetti Squash

The difficult part is over once you cut your squash in half.
From here, all you’ll need is some olive oil, salt, and pepper, along with roughly 40 minutes in the oven.
Anytime a recipe calls for baked spaghetti squash, use this recipe for roasted spaghetti squash.
After experimenting with a few different approaches, I can declare with confidence that this is the best way to roast spaghetti squash in the oven, regardless of whether you’re looking for the ideal al dente noodles, a quick side dish, or the squash needed for one of your favorite baked spaghetti squash dishes.

Oil and Season. Coat the insides of the squash halves with olive oil, salt, and pepper.

Place cut-side Down. Use a parchment-lined baking sheet for easy clean up.

Roast. Bake spaghetti squash for 35 to 40 minutes at 400 degrees F, until fork-tender on the inside and the outsides give when pressed.

Flip. The flesh side is now facing up.

Fluff. With a fork, gently rake the flesh to create the strands. ENJOY!