Description
This step-by-step guide shows you how to cook spaghetti squash perfectly every time. With its tender, noodle-like strands, spaghetti squash is a healthy, gluten-free alternative to pasta and a delicious base for countless meals.
Ingredients
- 1 medium spaghetti squash
- Extra-virgin olive oil
- Sea salt and freshly ground black pepper
Instructions
- Preheat the oven to 400°F (200°C).
- Use a sharp knife to cut the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
- Drizzle the cut sides with olive oil and sprinkle with salt and pepper.
- Place the squash halves cut side down on a baking sheet lined with parchment paper.
- Roast for 30 to 40 minutes, or until the flesh is tender and easily pierced with a fork.
- Remove from the oven and let cool slightly. Use a fork to scrape the flesh into spaghetti-like strands.
- Serve as desired—with sauce, tossed with veggies, or as a pasta substitute.
Notes
- Cooking time will vary slightly depending on the size of the squash.
- For shorter strands, cut the squash crosswise instead of lengthwise.
- Store cooked strands in an airtight container in the refrigerator for up to 4 days.
- Great with marinara, pesto, or sautéed vegetables.
- Prep Time: 10 mins
- Cook Time: 35 mins
- Category: Side Dish
- Method: Roasting
- Cuisine: American
Nutrition
- Serving Size: 1 cup cooked squash
- Calories: 75
- Sugar: 6g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg
