Baked Whole Spaghetti Squash
Baking a whole spaghetti squash is the best way to unlock its delicious potential, yielding long, spaghetti-like strands that make a perfect pasta substitute.
Servings: 4
Calories: 84kcal
Equipment
Ingredients
- 1 medium spaghetti squash
- 1 teaspoon olive oil
- Salt and pepper
Instructions
- Preheat oven to 400°F.
- Wash the outside of the spaghetti squash and pat it dry with paper towels. Cut the squash in half lengthwise. To make it easier to cut, you can microwave the squash first to soften it. To do this, place the raw squash on a cutting board. With a sharp paring knife, make several slits in the skin along the line where you will eventually cut it in half lengthwise. Place the squash on a plate and cook it in the microwave on high for 3-4 minutes until slightly softened. Once the squash is cool enough to handle, place it on the cutting board. Using a sharp chef's knife, cut it in half lengthwise along the slits you made with a sharp knife
- Scoop out the seeds of the squash with a spoon. Brush the flesh with olive oil and season with salt and pepper or other desired seasonings.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven about 40-45 minutes, until tender when pierced with a fork. Remove from oven and cool.
- When the squash is cool enough to handle, scrape the flesh with a fork so that it forms spaghetti-like strands. Serve spaghetti squash with olive oil and parmesan cheese, or toss with your favorite pasta sauce.
Notes
- Use pot holders or oven mitts to handle the hot squash.
- Sprinkle seasonings like garlic powder, onion powder, or paprika on the cut sides of the squash for added flavor.
- For a fun presentation, you can serve the spaghetti squash right in the skin, as spaghetti squash boats.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition
Serving: 0.25 squash | Calories: 84kcal | Carbohydrates: 17g | Protein: 2g | Fat: 2g | Saturated Fat: 0.4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
