This baked spaghetti squash is great as a low-carb pasta substitute or delicious added to salads. I often just eat it with some Parmesan cheese and olive oil. This recipe is so easy — just cut the squash in half and bake until the skin is easily pierced with a fork. You can add more seasonings before baking it, but I usually spice it up afterward.
Ingredients
- olive oil: 1 Tbsp
- spaghetti squash, halved and: 1 piece (seeded)
Metric Conversion
Stages of cooking
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Preheat the oven to 350 degrees F (175 degrees C). Lightly grease a baking sheet with olive oil. Place spaghetti squash, cut-side down, onto the baking sheet.
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Bake in the preheated oven until tender and skin can easily be pierced with a fork, 40 to 60 minutes, depending on the size.
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Remove from the oven and allow to rest until cool enough to handle. Scrape out the flesh with a fork and discard the skins.
