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Simple Baked Spaghetti Squash Recipe

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4.3 from 154 reviews

A simple and healthy baked spaghetti squash recipe that makes a perfect low-carb alternative to pasta. This recipe features roasted spaghetti squash halves seasoned with olive oil, salt, and black pepper, baked until tender and ready to be fluffed into spaghetti-like strands.

  • Total Time: 50 minutes
  • Yield: 2 servings

Ingredients

Spaghetti Squash

  • 1 – 2 lb. spaghetti squash

Seasonings

  • 1 tablespoon olive oil (divided: 2 teaspoons per half)
  • ½ teaspoon salt (divided: ¼ teaspoon per half)
  • ½ teaspoon ground black pepper (divided: ¼ teaspoon per half)

Instructions

  1. Preheat the Oven: Preheat your oven to 400ºF and prepare a baking sheet by lining it with parchment paper to prevent sticking and facilitate easy cleanup.
  2. Prepare the Spaghetti Squash: Using a large, sharp knife, carefully slice the spaghetti squash in half lengthwise (hotdog style). Scoop out the seeds and stringy innards with a spoon, creating two clean halves.
  3. Season the Squash: Drizzle approximately 2 teaspoons of olive oil over each spaghetti squash half. Season each half evenly with ¼ teaspoon salt and ¼ teaspoon ground black pepper to enhance flavor during roasting.
  4. Bake the Squash – First Half: Place the squash halves cut-side down on the prepared baking sheet. Bake in the preheated oven for 20 minutes at 400ºF to start the roasting process.
  5. Flip and Continue Baking: After 20 minutes, carefully flip each squash half cut-side up. Bake for an additional 20 minutes, checking at the 10-minute mark with a fork to avoid overcooking and mushiness. Total baking time is around 40 minutes but might vary depending on your oven.
  6. Rest and Fluff: Remove the squash from the oven and let it rest for 5 minutes. Then, use a fork to gently shred the flesh by fluffing the strands away from the skin, creating the signature spaghetti-like texture.
  7. Serve: Serve immediately with a pat of butter, an extra drizzle of olive oil, or a scoop of pesto for added flavor and richness. Enjoy this nutritious and versatile dish as a side or base for your favorite toppings.

Notes

  • Check the squash at the 10-minute mark during the second baking phase to avoid mushy squash as oven times can vary.
  • You can add herbs like thyme or rosemary before baking for extra aroma and flavor.
  • Leftover spaghetti squash stores well in the refrigerator for up to 4 days.
  • To reheat, gently warm in a skillet or microwave to maintain texture without drying out.
  • This dish works perfectly as a gluten-free and low-carb pasta substitute.
  • Author: ELLA
  • Prep Time: 10 minutes
  • Cook Time: 40 minutes
  • Category: Side Dish
  • Method: Baking
  • Cuisine: American
  • Diet: Gluten Free

Find it online: https://ellarecipe.com/simple-baked-spaghetti-squash-recipe/