Oven-baked spaghetti squash is a healthy, easy dish that goes with everything. A whole spaghetti squash is halved, lightly seasoned, and baked for a light side or low-carb main dish that’s flavorful and filling.
- Flavor: Light, slightly sweet, and nutty with a hint of roasted goodness.
- Swaps: Use garlic butter, infused oil, or browned butter for a boost of flavor!
- Prep Note: This recipe is perfect for meal prep. Cook once and enjoy hot or cold all week long.
- Serving Suggestions: Toss strands with pasta sauce or make a simple cacio de pepe.
3 Simple Ingredients
- Spaghetti Squash: Look for heavy, unblemished squash with an even golden color.
- Fat: Butter, oil, or leftover bacon grease helps to caramelize the squash and add flavor.
- Seasonings: Other than salt and pepper, try a mild Italian blend, a spicy adobo, or a zesty Cajun flavor to match the meal.
How to Bake Spaghetti Squash
- Cut the squash in half vertically and remove the seeds and stringy fibers.
- Season the cut sides with butter or oil and desired seasonings.
- Bake cut-side down until tender.
- When cool enough to handle, separate the flesh into strands with a fork.
Holly’s Helpful Hints
- You’ll know spaghetti squash is done when you can pierce the skin with a fork or knife easily.
- Even though spaghetti squash can be cooked in the microwave, this method enhances its sweetness by caramelizing the edges.
- I love to save the seeds for roasting; they taste just like my roasted pumpkin seeds.
Storing Leftovers
Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months. Reheat in the oven or in the microwave and season as desired
Sweet and Savory Squash Recipes
Did you make this Baked Spaghetti Squash? Leave a rating and a comment below!
Baked Spaghetti Squash
This baked spaghetti squash is so easy to make and perfect as a light pasta swap or a simple veggie side.
-
Set your oven to preheat at 400°F.
-
Slice the spaghetti squash in half lengthwise. Remove the seeds and any stringy parts and discard them, or save the seeds to roast later.
-
Brush the cut side with oil or butter, then sprinkle with salt and pepper.
-
On a parchment-lined baking sheet, place the squash with the cut-side facing down and bake 40 minutes or until just tender.
-
Let it cool for 5 minutes, then turn the spaghetti squash cut-side up and use a fork to gently scrape the inside into noodle-like strands.
-
Season with additional butter, salt and pepper if desired.
- Leftover squash can be stored in an airtight container in the fridge for up to 4 days.
- Reheat in the oven or in the microwave until heated through.
Calories: 125 | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 86mg | Potassium: 262mg | Fiber: 4g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
Course Side Dish
Cuisine American© SpendWithPennies.com. Content and photographs are copyright protected. Sharing of this recipe is both encouraged and appreciated. Copying and/or pasting full recipes to any social media is strictly prohibited. Please view my photo use policy here.
