5 from 9 votes
Baked Whole Spaghetti Squash
Baking a whole spaghetti squash is the best way to unlock its delicious potential, yielding long, spaghetti-like strands that make a perfect pasta substitute.
Prep Time
10 mins
Cook Time
40 mins
Total Time
50 mins
Servings:
4
Calories:
84 kcal
Course:
Side Dish, Main Course
Cuisine:
American
Ingredients
- 1 spaghetti squash medium
- 1 teaspoon olive oil
- salt
- black pepper
Instructions
- Preheat oven to 400°F.
- Wash the outside of the spaghetti squash and pat it dry with paper towels. Cut the squash in half lengthwise. To make it easier to cut, you can microwave the squash first to soften it. To do this, place the raw squash on a cutting board. With a sharp paring knife, make several slits in the skin along the line where you will eventually cut it in half lengthwise. Place the squash on a plate and cook it in the microwave on high for 3-4 minutes until slightly softened. Once the squash is cool enough to handle, place it on the cutting board. Using a sharp chef's knife, cut it in half lengthwise along the slits you made with a sharp knife
- Scoop out the seeds of the squash with a spoon. Brush the flesh with olive oil and season with salt and pepper or other desired seasonings.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Roast in the oven about 40-45 minutes, until tender when pierced with a fork. Remove from oven and cool.
- When the squash is cool enough to handle, scrape the flesh with a fork so that it forms spaghetti-like strands. Serve spaghetti squash with olive oil and parmesan cheese, or toss with your favorite pasta sauce.
Cup of Yum
Notes
- Use pot holders or oven mitts to handle the hot squash.
- Sprinkle seasonings like garlic powder, onion powder, or paprika on the cut sides of the squash for added flavor.
- For a fun presentation, you can serve the spaghetti squash right in the skin, as spaghetti squash boats.
- Store any leftovers in an airtight container in the refrigerator for up to 5 days.
Nutrition Information
Serving
0.25 squash
Calories
84kcal
(4%)
Carbohydrates
17g
(6%)
Protein
2g
(4%)
Fat
2g
(3%)
Saturated Fat
0.4g
(2%)
Polyunsaturated Fat
1g
(6%)
Monounsaturated Fat
1g
(5%)
Sodium
41mg
(2%)
Potassium
261mg
(6%)
Fiber
4g
(16%)
Sugar
7g
(14%)
Vitamin A
290IU
(6%)
Vitamin C
5mg
(6%)
Calcium
56mg
(6%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 4 Serving
Amount Per Serving
Calories 84
% Daily Value*
| Serving | 0.25 squash | |
| Calories | 84kcal | 4% |
| Carbohydrates | 17g | 6% |
| Protein | 2g | 4% |
| Fat | 2g | 3% |
| Saturated Fat | 0.4g | 2% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 1g | 5% |
| Sodium | 41mg | 2% |
| Potassium | 261mg | 6% |
| Fiber | 4g | 16% |
| Sugar | 7g | 14% |
| Vitamin A | 290IU | 6% |
| Vitamin C | 5mg | 6% |
| Calcium | 56mg | 6% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.