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This pasta alternative is a low-carb and keto approved dish.
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How to Cook Spaghetti Squash

Roasted Spaghetti Squash Carbonara is filled with a creamy egg-based sauce, Parmesan cheese, and then topped with crispy bacon and fresh basil. You won't even miss the pasta in this easy, low-carb, and keto-diet friendly recipe. Meal prep this healthy Italian dish for busy weeknights and have it ready to enjoy for dinner or lunch! 

Course Dinner, lunch, Main Course
Cuisine American
Prep Time 5 minutes
Cook Time 45 minutes
Total Time 50 minutes
Servings 6
Calories 94 kcal
Author London

Ingredients

  • 1 4-lb. spaghetti squash medium to large
  • 2 Tbsp. oil olive or avocado
  • ½ tsp. salt to taste
  • ¼ tsp. black pepper to taste

Instructions

  1. Preheat oven to 425 °F.

  2. Cut spaghetti squash in half lengthwise.*
  3. Scoop out and remove seeds using a large spoon with a relatively sharp edge.
  4. Rub 1 tablespoon olive oil over the inside of each half and sprinkle both with ¼ tsp. Salt and ⅛ teaspoon of black pepper.
  5. Line a large baking sheet with parchment paper and place spaghetti squash halves face side down.

  6. Bake in preheated oven for 40-50 minutes, or until the edges begin to caramelize and turn brown and the insides are cooked through.
  7. Shred the spaghetti squash by placing a large fork into the flesh at the stem end and pulling towards the opposite end. Repeat this process until the entire squash has been turned into “noodles”.
  8. Serve as a Lasagna Stuffed Spaghetti Squash or with a Carbonara Sauce and enjoy!

Recipe Notes

  • Serving size if for 1 cup of shredded spaghetti squash.
  • If you have a difficult time getting your knife to cut through, try microwaving the squash for a minute or two to soften the skin.
Nutrition Facts
How to Cook Spaghetti Squash
Amount Per Serving
Calories 94 Calories from Fat 54
% Daily Value*
Fat 6g9%
Saturated Fat 1g6%
Sodium 187mg8%
Potassium 174mg5%
Carbohydrates 11g4%
Fiber 2g8%
Sugar 4g4%
Protein 1g2%
Vitamin A 193IU4%
Vitamin C 3mg4%
Calcium 37mg4%
Iron 1mg6%
* Percent Daily Values are based on a 2000 calorie diet.