If you've ever wondered what the best way to cook spaghetti squash is, then look no further because this is it! This simple and easy way to cook spaghetti squash will ensure that you get long, pasta-like strands, every single time. Say goodbye to soggy, watery spaghetti squash forever, and be sure to save this post for all of your holiday cooking!
Ingredients
- 1 Spaghetti Squash
Instructions
- Start by preheating your oven to 400 F.
- Next, prepare your spaghetti squash; using a sharp knife, slice it into 1 1/2 inch thick rounds. If you are unable to slice through the squash, simply pop it into the microwave for a few seconds before slicing.
- Once you've cut your squash into rounds, use a spoon or a melon baller to gently scoop out the seeds from the inside. Discard them or set them aside.
- Next, place your spaghetti squash rounds onto a baking sheet and brush them with olive oil. Then, sprinkle a generous pinch of sea salt and black pepper across them.
- Finally, bake them in the oven for 30-35 minutes, or until they are tender.
- Remove them from the oven, and let cool.
- Once they are cool, use a fork to gently separate the strands from the skin.
- Serve as desired, and enjoy!
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg
Did you make this recipe?
I’d love to see what you made - tag @kalejunkie
in your posts and I’ll re-share!
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