Baked Spaghetti Squash Recipe
This simple recipe transforms spaghetti squash into a delightful pasta alternative that is nutritious and customizable with your favorite toppings.
Ingredients
- 1 medium spaghetti squash (about 2 pounds)
- 1 teaspoon extra virgin olive oil
- ½ teaspoon kosher salt
- ¼ teaspoon ground black pepper
Instructions
- Set your oven to 400°F (200°C) and prepare a large, rimmed baking sheet by lining it with parchment paper.
- Cut off both the stem and base of the spaghetti squash to create flat surfaces.
- Stand the squash upright and carefully slice it in half lengthwise.
- Scoop out the seeds and stringy insides using a spoon.
- Drizzle olive oil on each cut side, then sprinkle salt and pepper. Rub the mixture evenly over the surface.
- Place the squash halves cut-side down on the lined baking sheet.
- Bake in the preheated oven for 35 to 40 minutes, until fork-tender and light brown.
- Flip the squash over and use a fork to scrape and fluff the insides into strands.
- Enjoy the spaghetti squash with your choice of toppings, such as butter, herbs, or your favorite sauce.
Notes
- For best results, use fresh spaghetti squash and ensure even cutting for uniform cooking.
- Store leftovers in an airtight container in the fridge for up to 5 days.
Nutrition
Calories: 42kcalCarbohydrates: 10gProtein: 1gSodium: 40mgFiber: 2gSugar: 4g
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