How to Bake Spaghetti Squash

Name: How to Bake Spaghetti Squash
Prep time: 5 min
Cook time: 45 min
Total time: 50 min
Yield: 6 serving
Ingredients: 1 spaghetti squash; 2 tablespoons avocado oil; 1 teaspoon salt; ½ teaspoon black pepper

User Reviews

5.0

12 reviews

Excellent

Prep Time
5 mins
Cook Time
5 mins
Total Time
50 mins
Servings
6
Calories
94 kcal
Course
Main Course, Lunch, Dinner
Cuisine
American

How to Bake Spaghetti Squash

Wren Wallace

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Wondering how to bake spaghetti squash to perfection? Baking this squash is the easiest way to get tender, caramelized strands with minimal effort. Whether you're preparing a low-carb dish or simply looking for a tasty pasta alternative, this method will give you delicious results every time.

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Ingredients

Servings

1 spaghetti squash about 3-4 pounds
2 tablespoons avocado oil or olive oil
1 teaspoon salt
½ teaspoon black pepper

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Instructions

Preheat the oven to 425°F.
Cut the spaghetti squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the avocado oil. Use your hands to rub it all over the flesh and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Meanwhile, line a large baking sheet with parchment paper.
Place the spaghetti squash flat side down on the baking sheet. Bake for 45-60 minutes, or until squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip. Let cool for 10-15 minutes, then scrape and fluff the strands from the sides of the squash by dragging a fork from the stem to the root.
Serve as a Lasagna Stuffed Spaghetti Squash, Spinach Artichoke Spaghetti Squash, or with your favorite pesto or marinara sauce!

Notes

Cutting: If you find it difficult to cut the squash, microwave it for about 5 minutes to soften the skin before slicing it in half. This makes it much easier to handle.
Storage: Store baked spaghetti squash strands in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat spaghetti squash in the microwave or in the oven at 350°F until warmed through.
Freezing: To freeze, cool the baked squash completely, place the strands in a freezer-safe container, and store for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition Information

Show Details

Calories 94kcal (5%) Carbohydrates 11g (4%) Protein 1g (2%) Fat 6g (9%) Saturated Fat 1g (5%) Sodium 187mg (8%) Potassium 174mg (5%) Fiber 2g (8%) Sugar 4g (8%) Vitamin A 193IU (4%) Vitamin C 3mg (3%) Calcium 37mg (4%) Iron 1mg (6%)

Nutrition Facts

Serving: 6Serving

Amount Per Serving

Calories 94 kcal

% Daily Value*

Calories	94kcal	5%
Carbohydrates	11g	4%
Protein	1g	2%
Fat	6g	9%
Saturated Fat	1g	5%
Sodium	187mg	8%
Potassium	174mg	4%
Fiber	2g	8%
Sugar	4g	8%
Vitamin A	193IU	4%
Vitamin C	3mg	3%
Calcium	37mg	4%
Iron	1mg	6%