Easy Baked Spaghetti Squash

A quick and delicious low-carb baked spaghetti squash recipe that transforms into noodle-like strands, perfect for a variety of toppings.

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Prep Time 10

Cook Time 40

Total Time 50

Servings: 4 servings

Course: Main Course, Vegetarian

Cuisine: Italian

Calories: 70

Ingredients Method Nutrition Notes

Ingredients

Main Ingredients

1 medium spaghetti squash (about 2-3 pounds) Look for firm squashes that feel heavy for their size.
2 tablespoons extra virgin olive oil Can substitute with avocado oil for a different flavor profile.
to taste Salt and pepper Use to season the squash.
2 cloves garlic, minced Add for flavoring before baking.
to taste Fresh herbs like parsley or basil, finely chopped (optional) Optional for garnishing.
to taste Grated Parmesan cheese (optional for serving) Optional topping for added flavor.

Method

Preparation

Preheat your oven to 400°F (200°C).
Slice the spaghetti squash in half lengthwise and scoop out the seeds using a spoon.
Season each half with 1 tablespoon of olive oil, followed by a sprinkling of salt, pepper, and the minced garlic.
Position the squash halves cut-side down on a baking sheet lined with parchment paper.

Cooking

Bake for about 40 minutes, or until the flesh is tender enough to shred into noodle-like strands with a fork.
Use a fork to scrape the insides of the squash into spaghetti-like shreds.
Toss the strands with the remaining olive oil and garnish with fresh chives and a sprinkle of Parmesan cheese if desired.

Nutrition

Serving: 1gCalories: 70kcalCarbohydrates: 16gProtein: 2gFat: 3gSaturated Fat: 0.5gSodium: 45mgFiber: 2gSugar: 2g

Notes

Store leftover spaghetti squash in an airtight container in the fridge for up to 5 days. You can freeze the cooked strands for up to 3 months. Toast in the microwave or sauté in a pan with olive oil before eating.

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