How to Bake Spaghetti Squash

Original Post: https://www.evolvingtable.com/how-to-cook-spaghetti-squash/

5 from 4 votes

How to Bake Spaghetti Squash

Wondering how to bake spaghetti squash to perfection? Baking this squash is the easiest way to get tender, caramelized strands with minimal effort. Whether you're preparing a low-carb dish or simply looking for a tasty pasta alternative, this method will give you delicious results every time.

Prep Time5

Cook Time45

Total Time50

Course: Dinner, lunch, Main Course

Cuisine: American

Servings:

Author: London Brazil

Ingredients

1 spaghetti squash about 3-4 pounds
2 tablespoons avocado oil or olive oil
1 teaspoon salt
½ teaspoon black pepper

Instructions

Preheat the oven to 425°F.
Cut the spaghetti squash in half, lengthwise. Scrape out and discard the seeds. Drizzle squash with 2 tablespoons of the avocado oil. Use your hands to rub it all over the flesh and sprinkle with 1 teaspoon salt and ½ teaspoon black pepper. Meanwhile, line a large baking sheet with parchment paper.
1 spaghetti squash, 2 tablespoons avocado oil, 1 teaspoon salt, ½ teaspoon black pepper
Place the spaghetti squash flat side down on the baking sheet. Bake for 45-60 minutes, or until squash is tender and the edges begin to caramelize. Remove the squash from the oven and flip. Let cool for 10-15 minutes, then scrape and fluff the strands from the sides of the squash by dragging a fork from the stem to the root.
Serve as a Lasagna Stuffed Spaghetti Squash, Spinach Artichoke Spaghetti Squash, or with your favorite pesto or marinara sauce!

Video

Notes

Cutting: If you find it difficult to cut the squash, microwave it for about 5 minutes to soften the skin before slicing it in half. This makes it much easier to handle.
Storage: Store baked spaghetti squash strands in an airtight container in the refrigerator for up to 3 days.
Reheating: Reheat spaghetti squash in the microwave or in the oven at 350°F until warmed through.
Freezing: To freeze, cool the baked squash completely, place the strands in a freezer-safe container, and store for up to 2 months. Thaw overnight in the fridge before reheating.

Nutrition