Simple Spaghetti Squash

To make it easier to cut the squash before baking you have a few options. One is to prick it a few times with a fork or knife and microwave it at one minute intervals until it's easier to cut. Another option is to roast it in the oven at 400 degrees F for about 5 minutes, or until it's easy to cut.

How you cut it is entirely up to you. If there's a stem, cut that off first. Next, you can slice it across the short way or the long way, or slice it a few times across the body of the squash to get rings. If you cut it into more than two pieces it will shorten the cooking time.

After it's cut, you can remove the seeds or wait until after the squash has baked. I tend to do it after because I find it easier to remove them, but either way works. I don't add any salt or oil to the inside or outside of the squash because it can soften the squash too much and I prefer to season it once I'm using it in a recipe.

If you prefer you can replace the olive oil with some broth or a more substantial sauce.

Servings: servings

Calories: 59kcal

Ingredients

2 to 3 pound spaghetti squash

US Customary - Metric

Instructions

Preheat your oven to 400℉.
Prepare a baking sheet with parchment paper or a non-stick baking mat.
Slice the spaghetti squash in half or in rings. See the recipes notes for slicing tips.
Scoop the seeds out, or leave them in and take them out once the squash is baked.
Place each half open side facing down on the baking sheet. Pierce the outside of each half with a fork a few times to let moisture escape while baking. If you cut the squash into rings, place each ring on its side.
Bake for 20 minutes. It may take less time if sliced into rings.
Take the squash out of the oven and cool for a few minutes.
Remove the seeds and use a fork to take out the spaghetti squash.
Add salt and other seasonings along with some olive oil (optional) or broth.

Video

Nutrition