How to Bake Spaghetti Squash
User Reviews
5
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Prep Time
5 mins
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Cook Time
45 mins
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Total Time
50 mins
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Servings
6
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Calories
94 kcal
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Course
Main Course, Lunch, Dinner
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Cuisine
American
How to Bake Spaghetti Squash
Description
How to Bake Spaghetti Squash is a step-by-step approach starting with cutting the squash in half, removing seeds, and coating the flesh with avocado oil, salt, and black pepper. Baking at 425°F develops a tender texture and caramelized edges, which enhances both flavor and mouthfeel. After cooling, scraping the flesh yields delicate, noodle-like strands that can be used in many meals.
The mild flavor and unique texture of the baked squash make it an excellent vehicle for various seasonings and toppings, transforming it into a side dish or main course foundation. It works well with Italian-style sauces like marinara or pesto, or even for stuffed presentations.
For easier handling, the squash can be microwaved briefly before cutting. Cooked strands store well in the refrigerator for a few days and reheat quickly. They can also be frozen for longer storage, allowing preparation in advance. These practical tips help integrate baked spaghetti squash smoothly into meal planning.
Ingredients
- 1 spaghetti squash about 3-4 pounds
- 2 tablespoons avocado oil or olive oil
- 1 teaspoon salt
- ½ teaspoon black pepper
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
- If the squash is difficult to cut, soften it by microwaving for about 5 minutes before slicing.
- Store cooked spaghetti squash strands in an airtight container in the refrigerator for up to 3 days.
- Reheat strands gently in the microwave or oven set to 350°F until warmed through.
- For longer storage, freeze the cooked strands in a freezer-safe container for up to 2 months, thawing overnight in the fridge before reheating.
Nutrition Information
Show DetailsNutrition 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% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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