Main Dishesbellyfull
How to Cook Spaghetti Squash
Learn how to cook spaghetti squash and then use the al dente strands in so many delicious low carb and low calorie recipes.
👥 4 Servings⏱️ Prep & Cook: 1h 5m⏳ Prep: 5 min🔥 Cook: 1h👤 Amy Flanigan📖 bellyfull
🥘 Ingredients
Check off ingredients as you prepare them:
🍳 Cookware
- oven
- knife
- baking sheet
📝 Preparation Steps
1
Preheat your oven to 400 degrees F.
2
Scrub the squash clean and then pierce the skin in several places using a sharp knife.
3
Place the squash on a baking sheet and transfer to the oven.
4
Bake until tender, which will depend on the size of your squash (poke with a knife to test.) This is usually ⏱️ 1 hour for a 3 pound squash and will produce al dente type strands, which is ideal. Roast too long and the squash could become soggy.
5
Remove from the oven and allow to rest for at least ⏱️ 15 minutes and is cool enough to handle.
6
Use a sharp knife, cut in half lengthwise, from the stem to the base.
7
Scoop out all the seeds and the slimy squash sticking to them. (You can save the seeds to roast with seasonings, just like you would pumpkin seeds!)
8
Using a fork, pull the flesh from end to end, separating the squash into spaghetti strands until you have a hollow shell. (Long strokes will produce long strands, while short, quick strokes will produce small strands.)
9
Enjoy as desired! We love it tossed with sautéed diced red onion, chopped parsley, and Parmesan cheese.
Nutrition Facts
calories
75 kcal
fat Content
1 g
serving Size
1 serving
fiber Content
4 g
sugar Content
7 g
sodium Content
41 mg
protein Content
2 g
carbohydrate Content
17 g
saturated Fat Content
1 g
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