5.0 from 15 votes
How to Cook Spaghetti Squash
It doesn't take much to roast the perfect spaghetti squash. Enjoy this veggie as a side dish or use it to replace pasta.
Prep Time
5 mins
Cook Time
5 mins
Cooling Time
5 mins
Total Time
1 hr
Servings: 2 servings
Calories: 212 kcal
Course:
Side Dish , Main Course
Cuisine:
Chinese-American Fussion
Ingredients
- 1 medium spaghetti squash
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
Instructions
- Preheat oven to 400 degrees Fahrenheit and prepare a baking sheet by lining it with parchment paper.
- Wash and cut 1-inch off the top and bottom of 1 medium spaghetti squash. Then cut the squash in half lengthwise.
- Using a spoon, scrape out the seeds.
- Drizzle with 1 tablespoon olive oil and sprinkle with 1 teaspoon salt and 1/2 teaspoon black pepper.
- Place on the prepared baking sheet, cut side down and pierce the skin with a fork several times across the length of the squash.
- Roast in oven, cut side down, for 40 to 50 minutes until the center is soft. Flip over and let cool for 5 minutes.
- Once lightly cooled, gently scrape strands of the squash with a fork, which should look similar to al dente pasta. Serve hot as a side dish or in place of pasta.
Cup of Yum
Nutrition Information
Serving
1serving
Calories
212kcal
(11%)
Carbohydrates
33g
(11%)
Protein
3g
(6%)
Fat
10g
(15%)
Saturated Fat
2g
(10%)
Polyunsaturated Fat
2g
Monounsaturated Fat
5g
Sodium
1245mg
(52%)
Potassium
522mg
(15%)
Fiber
7g
(28%)
Sugar
13g
(26%)
Vitamin A
579IU
(12%)
Vitamin C
10mg
(11%)
Calcium
112mg
(11%)
Iron
2mg
(11%)
Nutrition Facts
Serving: 2servings
Amount Per Serving
Calories 212
% Daily Value*
| Serving | 1serving | |
| Calories | 212kcal | 11% |
| Carbohydrates | 33g | 11% |
| Protein | 3g | 6% |
| Fat | 10g | 15% |
| Saturated Fat | 2g | 10% |
| Polyunsaturated Fat | 2g | 12% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 1245mg | 52% |
| Potassium | 522mg | 11% |
| Fiber | 7g | 28% |
| Sugar | 13g | 26% |
| Vitamin A | 579IU | 12% |
| Vitamin C | 10mg | 11% |
| Calcium | 112mg | 11% |
| Iron | 2mg | 11% |
* Percent Daily Values are based on a 2,000 calorie diet.