Delicious Baked Spaghetti Squash Recipe
Introduction
Baked spaghetti squash is a simple and healthy alternative to pasta that’s naturally gluten-free and low in calories. Once roasted, its flesh separates into spaghetti-like strands, making it a versatile base for a variety of sauces and toppings.
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- Salt, to taste
Instructions
- Step 1: Preheat your oven to 400°F (200°C). Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Step 2: Brush the cut sides of the squash with olive oil and sprinkle with salt.
- Step 3: Place the squash halves cut-side down on a baking sheet and roast for about 40-45 minutes, or until the flesh is tender and easily pierced with a fork.
- Step 4: Remove from the oven and let cool slightly. Use a fork to scrape the flesh into strands, separating them gently.
- Step 5: Serve immediately as a base for your favorite sauce or toppings.
Tips & Variations
- Roast the squash with the cut side down to help it steam and cook evenly.
- Try adding garlic powder or Italian seasoning to the olive oil before roasting for extra flavor.
- For a quicker option, microwave the squash halves for 10-12 minutes instead of baking.
Storage
Store any leftover spaghetti squash strands in an airtight container in the refrigerator for up to 5 days. Reheat gently in a microwave or on the stovetop, adding a splash of water or sauce to keep it moist.
How to Serve
Serve this delicious recipe with your favorite sides.
FAQs
Can I eat spaghetti squash raw?
Spaghetti squash is best enjoyed cooked, as heating softens the flesh and creates the distinctive spaghetti-like texture.
How do I know when the squash is done roasting?
The squash is done when a fork easily pierces the flesh and the strands can be scraped out without resistance.
PrintDelicious Baked Spaghetti Squash Recipe
This simple and healthy Baked Spaghetti Squash recipe transforms the naturally stringy flesh of the squash into a delicious, low-carb pasta alternative. Roasting brings out its subtle sweetness while the strands resemble spaghetti noodles, making it perfect for a gluten-free, vegetarian meal base.
- Prep Time: 10 minutes
- Cook Time: 45 minutes
- Total Time: 55 minutes
- Yield: 4 servings 1x
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Gluten Free
Ingredients
Ingredients
- 1 medium spaghetti squash (about 3 pounds)
- 2 tablespoons olive oil
- 1 teaspoon salt
Instructions
- Preheat Oven: Preheat your oven to 400°F (200°C) to prepare it for roasting the spaghetti squash.
- Prepare Squash: Carefully cut the spaghetti squash in half lengthwise using a sharp knife. Scoop out the seeds and stringy pulp from the center.
- Season: Drizzle the cut sides of the squash with olive oil and sprinkle evenly with salt to enhance flavor during roasting.
- Roast: Place the squash halves cut-side down on a baking sheet lined with parchment paper or foil. Roast in the oven for about 40-50 minutes, or until the flesh is tender and easily pierced with a fork.
- Cool and Shred: Once roasted, remove the squash from the oven and allow it to cool slightly until safe to handle. Using a fork, scrape the flesh to create spaghetti-like strands.
- Serve: Transfer the shredded squash to a serving bowl. Use it as a base for sauces, vegetables, or your favorite protein.
Notes
- You can adjust roasting time depending on the size of the squash; larger squashes may need up to 60 minutes.
- Be careful when cutting the raw squash as it can be tough and slippery.
- For extra flavor, consider adding herbs like basil or oregano after roasting.
- Leftover spaghetti squash stores well in an airtight container in the refrigerator for up to 4 days.
Keywords: spaghetti squash, baked spaghetti squash, gluten free pasta substitute, healthy side dish, low carb recipe, vegetarian squash recipe
