Description
A nutritious and tasty baked spaghetti squash recipe that serves as a delicious alternative to traditional pasta.
Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 pounds)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- Fresh herbs like parsley or basil, finely chopped (optional)
- Grated Parmesan cheese (optional for serving)
Instructions
- Preheat the oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise.
- Scoop out the seeds with a spoon.
- Season the inside of each squash half with 1 tablespoon of olive oil. Sprinkle with salt, pepper, and minced garlic.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper.
- Bake for about 40 minutes or until the flesh shreds easily with a fork.
- Use a fork to scrape the squash into shreds.
- Toss the spaghetti squash strands with the remaining olive oil and garnish with fresh herbs and a sprinkle of Parmesan cheese if desired.
Notes
For a crunchy snack, consider roasting the seeds after rinsing and coating them in olive oil and salt.
- Prep Time: 10 minutes
- Cook Time: 40 minutes
- Category: Main Course
- Method: Baking
- Cuisine: Italian
Nutrition
- Serving Size: 1 serving
- Calories: 150
- Sugar: 3g
- Sodium: 300mg
- Fat: 7g
- Saturated Fat: 1g
- Unsaturated Fat: 6g
- Trans Fat: 0g
- Carbohydrates: 20g
- Fiber: 3g
- Protein: 3g
- Cholesterol: 0mg
Keywords: spaghetti squash, baked spaghetti, healthy pasta alternative, vegetarian dish, autumn recipes