Baked Spaghetti Squash
Baked spaghetti squash makes a delicious low carb alternative to pasta.
Servings: 4 servings
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
Calories: 106kcal | Carbohydrates: 17g | Protein: 2g | Fat: 5g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg