Super versatile and easy to prep, baked spaghetti squash is a low-carb lover’s dream.
Once you learn how to bake spaghetti squash, and get the perfect texture with nicely caramelized strands, you’ll keep it on weekly rotation all year long.
You Are Going to Love Baked Spaghetti Squash Because…
- Packed with nutrients and fiber, oven-baked spaghetti squash only takes a few minutes of prep and a few ingredients.
- Pasta has met its match! Spaghetti squash has a firm texture making it the best keto alternative to pasta! Plus it’s gluten-free!
- Dress up the recipe with your favorite herbs and spices to match the meal.
Ingredients
Spaghetti Squash: Choose whole, firm, and heavy squashes without any soft spots or blemishes.
Oil: Olive oil is light and accents spaghetti squash’s nutty flavor profile, but you can use avocado oil, coconut oil, or even leftover bacon grease which will give the strands a deep, smoky flavor.
Variations
This recipe is all about the possibilities for seasoning! Try a simple garlic herb blend, or an Italian seasoning to complement the rest of the menu. Sprinkle a little parmesan cheese or crumbled feta over the top of the baked slices and pop them under the broiler until the cheese is golden brown and crispy. For more baked-in flavor, drizzle your favorite low-carb dressing on the rings before baking if desired.
Save those seeds! Just like pumpkin seeds, spaghetti squash seeds can be roasted to make a protein-packed to-go snack or topping for yogurt or chocolate mousse.
How To Bake Spaghetti Squash in The Oven
- Prepare spaghetti squash (recipe below) and cut into 1” thick rings.
- Scrape out seeds and pulp.
- Brush with oil and seasoning and bake until tender.
- Use a fork to scrape strands from the rings.
Tips for Success
- Poke the outside of the squash with a fork and microwave it for about 4 minutes to soften the rind. This makes it easier to cut.
- Spaghetti squash can also be cut in half lengthwise to make half circles for easier handling.
- Keep leftover baked spaghetti squash in a covered container in the refrigerator for up to 4 days or frozen in zippered bags for up to 6 months.
- Leftover portions can be reheated in the microwave.
Serving Spaghetti Squash
Delicious served on its own, or try it hot or cold with roasted chicken breast, low-carb pork tenderloin, or air fryer salmon.
Tuck it into a low-carb wrap or top a bed of salad greens with a light vinaigrette. Add it to a casserole, top it with some shredded chicken or keto cheese sauce.
Toss some into a hearty soup, a stir fry, or simply enjoy it cold in a smashed cucumber salad as an energizing workday lunch.
Sauces For Spaghetti Squash
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Baked Spaghetti Squash
Equipment
Ingredients
- 1 large spaghetti squash
- 1 tablespoon olive oil or as needed
- salt and pepper to taste
Instructions
- Preheat oven to 375°F.
- Slice spaghetti squash into 1" thick rings. Scrape out seeds and pulp, then place the rings on a parchment-lined sheet pan.
- Brush each side with olive oil and season to taste with salt and pepper.
- Bake 35-40 minutes or until tender.
- Scrape with a fork to pull out the spaghetti-like strands.
Notes
- Spaghetti squash can also be made by cutting it in half the long way, scaping out the seeds and pulp, and baking with the cut side down. In this case, you will likely need to increase the cooking time.
- Spaghetti squash seeds can be roasted until lightly browned and enjoyed as a snack.
Nutrition Information
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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