Description
Spaghetti Squash is a nutritious and low-carb alternative to pasta, featuring tender strands of squash that resemble spaghetti when cooked. It’s perfect for pairing with sauces or enjoying on its own as a side dish.
Ingredients
Scale
- 1 medium spaghetti squash (about 3–4 pounds)
- 1 tablespoon olive oil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
Instructions
- Preheat oven to 400°F (200°C).
- Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Drizzle the inside of each half with olive oil and season with salt and pepper.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Bake for 35-40 minutes, or until the flesh is tender and easily pierced with a fork.
- Remove from oven and let cool slightly. Use a fork to scrape out the strands of squash.
- Serve as-is or topped with your favorite sauce or seasonings.
Notes
- Microwave the squash for a few minutes before cutting to make it easier to slice.
- Spaghetti squash pairs well with marinara, pesto, or garlic butter sauces.
- Leftover strands can be stored in an airtight container in the fridge for up to 5 days.
Nutrition
- Serving Size: 1 cup
- Calories: 60
- Sugar: 3g
- Sodium: 180mg
- Fat: 3g
- Saturated Fat: 0.5g
- Unsaturated Fat: 2.5g
- Trans Fat: 0g
- Carbohydrates: 8g
- Fiber: 2g
- Protein: 1g
- Cholesterol: 0mg