Description
A delicious and healthy baked spaghetti squash recipe.
Ingredients
Scale
- 1 medium spaghetti squash (about 2 pounds)
- 2–3 teaspoons extra virgin olive oil
- to taste salt
- to taste pepper
Instructions
- Place the squash on its side. Insert the knife in the middle of the squash near the top stem (don’t try and cut through the stem) and slice down through the bottom. Pull each part in half and the force will break the stem apart.
- Alternatively, you can cut the very top and bottom ends off of the squash then stand the squash upright and slice it in half from top to bottom. In either scenario, NEVER place your hand in the path of the knife.
- Scoop out all of the seeds using a large spoon. Flip squash halves over and pierce them several times with a fork.
- Preheat oven to 400 degrees F.
- Line a rimmed baking sheet with parchment paper (for easy cleanup).
- Brush the cut sides of the squash all over with olive oil. Season with salt, pepper and/or other seasonings.
- Place squash cut-side down on the parchment paper.
- Bake for 30 – 45 minutes (depending on size) or until the interiors easily shred with a fork.
- Once cool enough to handle, pull squash away from the shell with a fork and serve as desired.
- Place spaghetti squash halves cut side down in a 9×13 baking dish.
- Pour water into baking dish until it reaches 1 inch up the sides.
- Microwave on high for 12 minutes, check for doneness, then continue to microwave at 2 minute intervals, until the skin can be easily pierced with a knife.
- Once cool enough to handle, pull squash away from the shell with a fork and serve as desired.
Notes
- Ensure to handle the knife carefully and avoid placing your hand in the path of the blade.
- Adjust cooking time based on the size of the squash.
- Prep Time: 15 mins
- Cook Time: 45 mins
- Category: Vegetables
- Method: Baking
- Cuisine: American
Nutrition
- Serving Size: 1/2 squash
- Calories: 60
- Sugar: 3g
- Sodium: 5mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 14g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg