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