Oven Baked Spaghetti Squash
Follow along step by step as you learn how to make perfect oven baked spaghetti squash!
Servings: 6 servings
Calories: 71kcal
Equipment
Ingredients
- 1 large spaghetti squash about 3 lbs.
- 1 Tablespoon olive oil
- 1/4 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
Cook the Spaghetti Squash
- Preheat your oven to 400°F (204° C).Optional step: To soften the flesh slightly and make it easier to cut, microwave the spaghetti squash for about 2 minutes, then allow it to cool.
- Cut the squash in half. Cut from stem to base (longways) for shorter noodles and along the middle (like a belt) for long noodles. Use a spoon to scrape out the seeds.
- Drizzle the flesh with oil and season lightly with salt and pepper. Lay the pieces cut side down on a baking sheet.
- Set the baking sheet in the oven. Roast for 28-40 minutes, until soft and cooked through to your desired tenderness. Cook time may vary based on the size of your squash, so adjust accordingly.
Video
Notes
To store: Store covered with plastic wrap or in an airtight container in the refrigerator for 3-4 days, per USDA.
To freeze: Transfer the squash mixture to a gallon sized plastic freezer bag. Squeeze all of the air out of the bag, seal, and freeze for up to two months.
Nutrition
Calories: 71kcal | Carbohydrates: 11g | Protein: 1g | Fat: 3g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Sodium: 124mg | Potassium: 175mg | Fiber: 2g | Sugar: 4g | Vitamin A: 194IU | Vitamin C: 3mg | Calcium: 37mg | Iron: 1mg
