Super Simple Spaghetti Squash

Spaghetti Squash - Keto Living Recipes

Spaghetti squash is a great tasting low carb alternative to your typical pasta noodles. It even doubles as a bowl! No fuss, no mush, just tender and delicious spaghetti squash!

If you're feeling adventurous, mixing garlic powder, onion powder, and oregano with your olive oil before rubbing it on the spaghetti squash can be an easy way to make this side taste even better!

This recipe was first seen on cookieandkate.com

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RatingDifficultyBeginner

CategoryYields4 Servings
Prep Time5 minsCook Time40 minsTotal Time45 mins


INGREDIENTS

 1 spaghetti squash
 2 tsp extra-virgin olive oil
 1 pinch salt and pepper

DIRECTIONS

1

To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

2

Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.

3

Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.

4

Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!

5

Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.


Nutrition Facts

Serving Size 1 cup

Servings 4


Amount Per Serving
Calories 31
% Daily Value *
Total Fat 0.6g1%
Total Carbohydrate 7g3%
Dietary Fiber 1.5g6%
Protein 0.6g2%

* Percent Daily Values are based on a 2,000 calorie diet. Your daily value may be higher or lower depending on your calorie needs.

Ingredients

 1 spaghetti squash
 2 tsp extra-virgin olive oil
 1 pinch salt and pepper

Directions

1

To prepare the spaghetti squash, preheat the oven to 400 degrees Fahrenheit and line a large, rimmed baking sheet with parchment paper for easy clean-up.

2

Use a very sharp chef’s knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half.

3

Use a large spoon to scoop out the spaghetti squash seeds and discard them. Drizzle the insides of each squash half with 1 teaspoon olive oil and rub it all over the inside, adding more oil if necessary. Sprinkle salt and pepper lightly over the interiors of the squash, then place them cut-side down on the prepared baking sheet.

4

Bake for 40 to 60 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. Small squash will be done sooner than large squash, naturally!

5

Once the squash is done baking, fluff the interiors with a fork to make the insides spaghetti-like. Serve as desired.

Super Simple Spaghetti Squash

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