How to Bake Spaghetti Squash
User Reviews
5
How to Bake Spaghetti Squash
Description
This recipe uses a whole spaghetti squash, halved vertically and seeded, then roasted face down on a foil-lined baking sheet at 350°F until tender, typically 50 to 55 minutes. The doneness is determined by how easily a fork scrapes the sides to produce noodle-like strands. Optional toppings like marinara sauce, halved grape tomatoes, chives, or fresh herbs add flavor and freshness, while salt and black pepper season the strands simply.
The spaghetti squash yields a mild flavor and a slightly firm texture that mimics pasta, making it a useful vegetable-based alternative. The roasting method enhances the squash's natural sweetness without excess moisture.
Because sizes vary, cooking times may need adjustment. Spacing the halves to allow air circulation prevents excess moisture accumulation during roasting. Additionally, the seeds can be saved and roasted for a crunchy snack or garnish, similar to pumpkin seeds.
Ingredients
- 1 spaghetti squash
- marinara sauce a scoop
- grape tomato halved (optional
- Chives, optional
- herbs optional, fresh
- salt to taste
- black pepper to taste
Instructions
- Preheat the oven to 350 degrees F.
- Wash and cut your squash in half, vertically. Remove the seeds and place both pieces face-down on a foil-lined baking sheet.
- Bake for 50 to 55 minutes, or until soft/tender (you should be able to scrape the sides with a fork easily).
- Serve hot with marinara sauce scooped on top, tomato halves, fresh herbs, or simply a little salt & pepper to your desired taste.
Notes
- Adjust cooking time based on squash size and thickness; larger squash may need 60+ minutes.
- Space squash halves on the baking sheet to reduce moisture buildup during roasting; use multiple sheets if needed.
- Roast and save the seeds as a snack or salad topping, similar to pumpkin seeds.
Nutrition Information
Show DetailsNutrition Facts
Serving: 2servings
Amount Per Serving
Calories 185 kcal
% Daily Value*
| Calories | 185kcal | 9% |
| Carbohydrates | 41g | 14% |
| Protein | 5g | 10% |
| Fat | 3g | 5% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 0.3g | 2% |
| Sodium | 378mg | 16% |
| Potassium | 977mg | 21% |
| Fiber | 10g | 40% |
| Sugar | 19g | 38% |
| Vitamin A | 1873IU | 37% |
| Vitamin C | 31mg | 34% |
| Calcium | 133mg | 13% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
5
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