Description
Easy and healthy baked spaghetti squash recipe that creates a tender, noodle-like base perfect for pairing with marinara sauce and fresh toppings. This simple method involves baking halved spaghetti squash until soft, making it a low-carb alternative to traditional pasta dishes.
Ingredients
Scale
Spaghetti Squash
- 1 spaghetti squash
Sauce and Toppings
- A scoop of marinara sauce
- Grape tomatoes, halved (optional)
- Chives (optional)
- Fresh herbs (optional)
- Salt & pepper to taste
Instructions
- Preheat the oven: Preheat your oven to 350 degrees Fahrenheit to ensure even baking of the spaghetti squash.
- Prepare the squash: Wash the spaghetti squash thoroughly. Carefully cut it in half vertically and scoop out all the seeds from each half.
- Position on baking sheet: Place the two squash halves cut-side down on a foil-lined baking sheet to prevent sticking and ensure even cooking.
- Bake the squash: Bake the squash in the preheated oven for 50 to 55 minutes, or until the flesh is tender and easily shredded with a fork.
- Serve: Once baked, use a fork to scrape the flesh into spaghetti-like strands. Serve hot topped with a scoop of marinara sauce, halved grape tomatoes, fresh herbs such as chives, and season with salt and pepper to taste.
Notes
- Use this baked spaghetti squash as a healthy, low-carb alternative to pasta in all your favorite dishes.
- You can customize toppings with your choice of fresh herbs or vegetables to add extra flavor and nutrition.
- Baking face-down helps the squash steam in its own juices and cook evenly.
- Store leftover squash strands in an airtight container in the fridge for up to 4 days.
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 19 g
- Sodium: 378 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 5 g
- Cholesterol: 0 mg
