This easy recipe for baked spaghetti squash will give some simple tips on how to cook spaghetti squash with very little effort!
Using just two ingredients and in three easy steps, a nutritious and fiber-filled keto dish can be ready as a side dish or for adding to all kinds of other recipes.
With its spaghetti-like texture, this squash is the perfect pasta alternative.
Simple Side Dish!
- Low carb is super easy with oven-baked spaghetti squash and doesn’t take long to make.
- Serve it on its own, 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.
- Cook it with a simple brush of olive oil (or leftover bacon grease), and a sprinkle of salt and pepper, and enjoy a filling, low-carb meal that’s great all year round!
2-Ingredient Recipe
Squash: Spaghetti squash should be a golden rich color. Make sure it has no blemishes and no soft spots.
Oil: Spaghetti squash is very mild. To give it more flavor, use extra virgin olive oil, or, for a richer and nuttier taste, drizzle with clarified butter.
How To Bake Spaghetti Squash
- Slice squash into 1-inch thick rings.
- Scrape out seeds and pulp.
- Brush with oil and seasoning and bake in the oven (as per the recipe below).
Tips And Tricks
- The whole squash can also be cut in half, placed cut side down on the cooking pan, and cooked at the same temperature. This method might require a longer cooking time.
- Reduce time if you prefer a firmer “al dente” texture.
- Spaghetti squash seeds can be roasted just like pumpkin seeds, and enjoyed as a healthy, high-fiber snack. Let the oven do double duty, and roast them while the squash is cooking!
Serving and Storing
- Baked spaghetti squash is perfect to serve in place of carb laden pasta! It’s so delicious topped with cheese sauce, or served as a side along with air fryer salmon, pork tenderloin or roasted chicken breast.
- Uncut spaghetti squash will keep at room temperature for about 2 months on the countertop. Cooked spaghetti squash will keep for about 4 days in the refrigerator, as long as it’s in an airtight container.
- Cooked spaghetti squash “noodles” will keep in the freezer for up to 6 months in zippered bags with the date labeled on them.
Spaghetti Squash Sauces Or Seasonings
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Baked Spaghetti Squash
Equipment
Ingredients
- 1 large spaghetti squash
- 1 tablespoon olive oil or as needed
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 prepped by cutting it in half and baking with the cut side down, although it might take longer to bake.
- Seeds can be roasted 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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