How To Cook Spaghetti Squash in the Oven
Learn the easiest way to cook spaghetti squash in the oven in under an hours time with this step-by-step guide that guarantees perfectly tender, noodle-like strands every time.
Servings 4
Calories 75kcal
Equipment
- 1 Knife
- 1 Cutting Board
- 1 9 x 13 Baking Dish
- 1 Oven
Ingredients
- 1 Spaghetti Squash
- 1 cup water
Instructions
- Preheat the oven to 400 degrees Fahrenheit.
- Slice the spaghetti squash in half. Using a spoon to scoop out and discard seeds from the middle of each half.
- Arrange squash in a 9x13-inch casserole dish, cut sides down. Pour 1 cup water into the dish and bake until just tender, 30 to 35 minutes.
- Using a fork, rake it back and forth across the squash to remove its flesh in strands. You'll soon begin to see "spaghetti" formed! Enjoy immediately or store in an airtight container for up to 3 days.
Notes
- Cutting Tips - If you find it difficult to cut the squash, microwave it for a few minutes to soften the skin, making it easier to slice through.
- Avoid Overcooking - Keep an eye on the squash as it bakes or microwaves to prevent overcooking, which can make the strands mushy.
- Flavor Boost - Brush the cut sides of the squash with olive oil and season with salt, pepper, or your favorite herbs before baking for extra flavor.
- Strain Excess Water - After cooking, if the squash seems watery, let it sit in a colander for a few minutes to drain before using it in your recipes.
- Save the Seeds - Just like pumpkin seeds, spaghetti squash seeds can be roasted for a tasty and nutritious snack.
Nutrition
Serving: 0.5cup | Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 44mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg