How to cook spaghetti squash
The best way to cook spaghetti squash! A vibrant and fun vegetable that makes a great low calorie and nutritious alternate to pasta.
Servings: 8
Calories: 69kcal
Equipment
- Cutting board
- Chef knife
- Baking sheet
- Glass mixing bowls
Ingredients
- 1 Spaghetti squash
- 1/4 tsp Salt
- 1/4 tsp Freshly ground black pepper
- 2 tbsp Extra virgin olive oil
Instructions
- Heat your oven to 400F. Line a baking sheet with parchment paper.
- Position your squash firmly on a non-slip cutting board. Cut off the end with the stem and discard.
- Starting from that end, cut 1" thick slices. Once you see the seeds appearing, you can start scooping them out with a spoon.
- Place the rings on your baking sheet. Brush each side with a bit of olive oil. Season with salt and pepper.
- After about 20 minutes, flip the rings over and return to the oven.
- Bake another 15 minutes (for a total time of 35 minutes).
- Take out of the oven and let the rings cool on the baking sheet. Once cool enough to handle, use a fork to scrape the strands into a bowl.
- Eat as is, or finish off with your choice of seasonings: garlic, Parmesan, parsley, pesto, marinara sauce...
Notes
As an option, cut the squash in half lengthwise. If you have difficulty, you can place your squash in the microwave for a couple of minutes to soften up the skin. Scoop out the seeds. Pierce the skin with a fork. Brush the inside with olive oil, season with salt and pepper. Bake, cut side down at 400F face down on a parchment lined baking sheet for 30 to 35 minutes
Nutrition
Calories: 69kcal | Total Carbohydrate: 8g | Protein: 1g | Total Fat: 4g | Saturated Fat: 1g | Sodium: 93mg | Potassium: 131mg | Dietary Fiber: 2g | Total Sugars: 3g | Vitamin A: 145IU | Vitamin C: 3mg | Calcium: 28mg | Iron: 1mg | Includes Added Sugar: 0g