Before I made it, I wondered how to make spaghetti squash. It was 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 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
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
