Baked Spaghetti Squash

Baked Spaghetti Squash

Baked spaghetti squash serves wonderfully as a low-carb alternative to pasta or a delightful addition to salads. I frequently enjoy it with a simple combination of Parmesan cheese and olive oil. The recipe is incredibly straightforward — just halve the squash and bake until the skin can be easily pierced with a fork. While you can incorporate additional seasonings before baking, I typically prefer to add spices afterward.
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Prep Time 10 minutes
Cook Time 40 minutes
Total Time 50 minutes
Course Side Dish
Cuisine world cuisine
Servings 4
Calories 84 kcal

Ingredients
  

  • 1 tablespoon olive oil
  • 1 spaghetti squash, halved and seeded

Instructions
 

  • Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil. Place spaghetti squash, cut side down, onto the baking sheet.
  • Bake in the preheated oven until tender and skin can easily be pierced with a fork, 40 to 60 minutes, depending on the size.
  • Remove from the oven and allow to rest until cool enough to handle. Scrape out the flesh with a fork and discard the skins.

Nutrition

Calories: 84kcalCarbohydrates: 12gProtein: 1gFat: 4gSaturated Fat: 1gSodium: 30mgPotassium: 189mgVitamin C: 4mgCalcium: 40mgIron: 1mg
Keyword Baked Spaghetti Squash
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Article Categories:
5 Ingredient Side Dishes

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