Baked Spaghetti Squash
User Reviews
5
Baked Spaghetti Squash
Description
This Baked Spaghetti Squash recipe starts by cutting the squash in half lengthwise and removing seeds and stringy bits. After spreading butter or oil on the cut sides and seasoning with salt and pepper, the halves are baked cut side down until tender. Once cool enough to handle, a fork is used to loosen the flesh strands that resemble spaghetti noodles. The texture is slightly firm but tender and can be seasoned further or used in place of pasta.
Spaghetti squash can be served as a side dish seasoned simply with butter, salt, and pepper or incorporated into sauces and casseroles. This baking method develops a gentle roasted flavor while maintaining the squash's shape and texture. Leftovers can be stored refrigerated and reheated gently for later meals.
Storing leftover squash in an airtight container in the refrigerator keeps it fresh for 3 to 4 days. Reheating can be done in the oven or microwave until warmed through.
Ingredients
- 1 spaghetti squash approximately 2 pounds
- 2 tablespoons butter or olive oil
- salt to taste
- black pepper to taste
Instructions
- Preheat oven to 400°F.
- Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy bits and discard (or save the seeds for roasting).
- Drizzle the cut side with oil or spread with butter. Season with salt and pepper.
- Place cut side down and bake 40 minutes or just until tender.
- Cool 5 minutes. Flip spaghetti squash over and gently run a fork down the squash to separate into strands.
- Season with additional butter, salt and pepper if desired.
Notes
- Store leftover baked spaghetti squash in an airtight container in the refrigerator for up to 3 to 4 days.
- Reheat leftovers in the oven or microwave until heated through to maintain texture and flavor.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4servings
Amount Per Serving
Calories 136 kcal
% Daily Value*
| Calories | 136 | 7% |
| Carbohydrates | 16g | 5% |
| Protein | 1g | 2% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Sodium | 41mg | 2% |
| Potassium | 260mg | 6% |
| Fiber | 3g | 12% |
| Sugar | 6g | 12% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 0.8mg | 4% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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