If you’re looking for a delicious and healthy alternative to traditional pasta, spaghetti squash is a fantastic option.
This versatile vegetable transforms into delicate, noodle-like strands when cooked, making it a perfect base for a variety of dishes.
Cooking spaghetti squash in the oven is one of the easiest and most effective methods to bring out its naturally sweet flavor and perfect texture.
Here are the simple steps to prepare and bake spaghetti squash, so you can enjoy a nutritious and satisfying meal with minimal effort.
This quick method is a foolproof way to prepare squash so it turns out perfectly roasted and caramelized. Serve it as a vegetarian and vegan side dish or replace pasta with it for a keto or low-carb dinner!
INGREDIENTS:
- 1 4-lb. spaghetti squash, medium to large
- 2 Tbsp. oil olive, or avocado
- ½ tsp. sal,t to taste
- ¼ tsp. black pepper, to taste
INSTRUCTIONS:
- Preheat oven to 425 °F.
- Cut spaghetti squash in half lengthwise.*
- Scoop out and remove seeds using a large spoon with a relatively sharp edge.
- Rub 1 tablespoon olive oil over the inside of each half and sprinkle both with ¼ tsp. Salt and ⅛ teaspoon of black pepper.
- Line a large baking sheet with parchment paper and place spaghetti squash halves face side down.
- Bake in preheated oven for 40-50 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through.
- Shred the spaghetti squash by placing a large fork into the flesh at the stem end and pulling towards the opposite end. Repeat this process until the entire squash has been turned into “noodles”.
- Serve as a Lasagna Stuffed Spaghetti Squash or with a Carbonara Sauce and enjoy!
RECIPE NOTES:
- Serving size if for 1 cup of shredded spaghetti squash.
- If you have a difficult time getting your knife to cut through, try microwaving the squash for a minute or two to soften the skin.
