How to Cook a Spaghetti Squash
Discover the simple yet delightful art of cooking spaghetti squash with this step-by-step guide! Perfect for healthy meal prep or gluten-free dining, this easy recipe transforms a humble squash into tender, noodle-like strands ready to pair with your favorite sauces or toppings. With just four ingredients—spaghetti squash, olive oil, salt, and black pepper—and minimal prep, you'll have a versatile base for countless creative dishes. Roasted to golden perfection in the oven, the squash is then fluffed into spaghetti-like strands that are both satisfying and nutrient-packed. Whether you're serving it as a low-carb side dish or using it as a pasta substitute, this recipe is your go-to for wholesome meals with a twist.
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Recipe Information
Ingredients
- 1 whole Spaghetti squash
- 2 tablespoons Olive oil
- 1 teaspoon Salt
- 0.5 teaspoon Black pepper
Instructions
Preheat your oven to 400°F (200°C). Line a baking sheet with parchment paper or aluminum foil to make cleanup easier.
Using a sharp knife, carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds and stringy pulp from the center using a spoon.
Drizzle the cut sides of the squash with olive oil. Use a brush or your hands to evenly coat the surface.
Sprinkle the squash halves with salt and black pepper for seasoning.
Place the squash halves cut-side down on the prepared baking sheet.
Roast in the preheated oven for 35-40 minutes, or until the squash is tender when pierced with a fork. Larger squashes may take slightly longer to cook.
Remove the baking sheet from the oven and allow the squash to cool for 5-10 minutes, or until it's comfortable to handle.
Using a fork, gently scrape the inside of the squash to separate its flesh into spaghetti-like strands. Transfer the strands to a serving bowl or use them directly in your favorite recipe.
Serve immediately as a side dish, or use as a gluten-free replacement for pasta in a variety of dishes.
Nutrition Facts
Calories |
745 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 56.0 g | 72% | |
| Saturated Fat | 11.7 g | 58% | |
| Polyunsaturated Fat | 11.4 g | ||
| Cholesterol | 20 mg | 7% | |
| Sodium | 3741 mg | 163% | |
| Total Carbohydrate | 63.3 g | 23% | |
| Dietary Fiber | 14.3 g | 51% | |
| Total Sugars | 24.5 g | ||
| Protein | 6.6 g | 13% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 215 mg | 17% | |
| Iron | 3.8 mg | 21% | |
| Potassium | 1155 mg | 25% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
