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How To Make Spaghetti Squash

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Before I made it, I used to wonder how to make spaghetti squash. Silly but it seemed intimidating if for no other reason than cutting it in half!

Spaghetti squash is one of those easy-to-make-but-looks-complicated-kind-of-recipes. I find that it’s a great way to use leftovers such as a pasta sauce, lentils or chili.

spaghetti squash on baking sheet
Cook on baking sheet @ 400 degrees for 45 minutes

What To Put In Spaghetti Squash

It’s also quite filling but won’t make you feel lethargic like you can often feel after a heavy carb meal. That’s because a single cup of spaghetti squash has 10 grams of carbohydrates, just 40 calories, zero fat, 2 grams of fiber and 4 grams of sugar.

I use spaghetti squash or zucchini noodles instead of traditional spaghetti to lighten the carb load and provide a more nutritious meal. Many people on the Keto diet eat spaghetti squash.

How To Make Spaghetti Squash

5 from 1 vote
Prep Time 10 minutes
Cook Time 55 minutes
Total Time 1 hour 5 minutes
Servings 4 People
Calories 43.16
There are a lot of benefits to eating spaghetti squash. The winter vegetable provides a good amount of vitamins, minerals, and antioxidants to boost your health. More health-conscious restaurants also have spaghetti squash on the menu. Check out this website to see which restaurants in  San Diego, California  spaghetti squash is being offered on the menu.

Ingredients

  • Spaghetti Squash
  • Oil, use a high-heat oil. I like Sunflower Oil, like this one, Sunflower Oil by La Tourangelle.
  • Salt

Instructions 

Cutting Spaghetti Squash Before Cooking

  • Put the spaghetti squash on a towel on top of your cutting board to minimize the rolling action.
  • Take a SMALL sharp knife cut a few scores down the center about half way.  (about 6)
  • Use a LARGE sharp knife to cut the squash in half starting with the score lines.

Directions for recipe

  • Preheat the oven to 400 degrees.
  • Wash and cut the spaghetti squash.
  • Scoop out the stringy inside and seeds. I use a large table spoon.
  • Drizzle or brush on some oil to cover the inside of the spaghetti squash.
  • Sprinkle some salt on the inside.
  • Place on a baking sheet with parchment paper or wax paper.
  • Bake for about 45 minutes.
  • Let cool for 10 minutes.
  • Add your stuffing (such as pasta sauce or my three-bean vegetarian chili).
  • Enjoy!

Notes

If you bake spaghetti squash whole then it becomes a breeze to slice through it after it cools down. However, if you tackle the cutting job before cooking, well then, it helps to know a few tricks.
Author: Phoebe Chongchua
Calories: 43.16kcal

Nutrition

Sodium: 194.72mg | Calcium: 10.35mg | Vitamin C: 3.41mg | Vitamin A: 34.13IU | Fiber: 0.47g | Potassium: 107.61mg | Calories: 43.16kcal | Fat: 3.51g | Protein: 0.25g | Carbohydrates: 3.23g | Iron: 0.22mg

 

Author

Phoebe Chongchua is a multimedia brand journalist who consults and writes on wellness, all things plant-based, fitness, lifestyle, and travel. She is yoga certified and earned her certificate in Whole Food Plant-Based Eating in 2010 through eCornell and the T. Colin Campbell Foundation. She's also a top podcaster for her marketing/storytelling podcast, The Brand Journalism Advantage at ThinkLikeAJournalist.com

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