How to Cook Spaghetti Squash
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How to Cook Spaghetti Squash
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How to perfectly cook spaghetti squash in the oven or in the microwave.
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Ingredients
- one large spaghetti squash
- 1/2 cup water
Sweet Butter Cinnamon Topping
- 1/4 cup salted butter
- 2 tablespoons brown sugar
- 1/4 teaspoon cinnamon
Spicy TexMex Topping
- 1/2 teaspoon ground cumin
- 1 teaspoon smoked paprika
- 1/4 teaspoon cayenne
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Instructions
- Preheat your oven to 350°F and get out a rimmed baking sheet.
- Take your spaghetti squash and using a sharp knife, cut the squash in half lengthwise.
- Using a spoon, carefully scoop out the seeds and strings, leaving the tender inside flesh whole, with only the hollow left in the middle.
- Sprinkle the interior of the squash with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet. Poke holes in the back of the squash.
- Pour 1/2 cup of water on the baking sheet.
- Place the baking sheet into the oven and roast for 30 to 40 minutes or until the squash is fork-tender, but not mushy.
- Remove the pan from the oven and cool the squash.
- When the squash has cooled enough to touch, use a fork to fluff up the inside strands of the squash so that it looks like "spaghetti".
- Melt the butter in the microwave and mix in the brown sugar and cinnamon, Drizzle over top of the squash.
- Eat and enjoy!
Nutrition Information
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Calories
499kcal
(25%)
Carbohydrates
24g
(8%)
Protein
1g
(2%)
Fat
46g
(71%)
Saturated Fat
29g
(145%)
Trans Fat
2g
Cholesterol
122mg
(41%)
Sodium
418mg
(17%)
Potassium
48mg
(1%)
Fiber
1g
(4%)
Sugar
23g
(46%)
Vitamin A
1420IU
(28%)
Vitamin C
1mg
(1%)
Calcium
42mg
(4%)
Iron
1mg
(6%)
Nutrition Facts
Serving: 1squash
Amount Per Serving
Calories 499 kcal
% Daily Value*
| Calories | 499kcal | 25% |
| Carbohydrates | 24g | 8% |
| Protein | 1g | 2% |
| Fat | 46g | 71% |
| Saturated Fat | 29g | 145% |
| Trans Fat | 2g | 100% |
| Cholesterol | 122mg | 41% |
| Sodium | 418mg | 17% |
| Potassium | 48mg | 1% |
| Fiber | 1g | 4% |
| Sugar | 23g | 46% |
| Vitamin A | 1420IU | 28% |
| Vitamin C | 1mg | 1% |
| Calcium | 42mg | 4% |
| Iron | 1mg | 6% |
* Percent Daily Values are based on a 2,000 calorie diet.
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