Imagine transforming a simple squash into a stunning, low-carb pasta alternative that will revolutionize your dinner routine! Whole baked spaghetti squash is not just a recipe; it's a culinary adventure that turns a humble vegetable into delicate, spaghetti-like strands that can rival traditional pasta. Whether you're a health-conscious foodie, a low-carb enthusiast, or simply someone looking to add more vegetables to your diet, this method will have you falling in love with a surprisingly simple and incredibly versatile ingredient.
Prep Time: 10 mins
Cook Time: 60 mins
Total Time: 70 mins
Cuisine: American
Serves: 4 servings
Ingredients
- 1 whole spaghetti squash
- Olive oil
- Salt
- Pepper
Instructions
- Preheat the oven to 425°F (218°C). Ensure the oven rack is positioned in the middle of the oven.
- Thoroughly wash the whole spaghetti squash under cool running water to remove any dirt or debris.
- Using a sharp knife, carefully pierce the squash in several places to allow steam to escape during baking. This prevents potential pressure buildup.
- Place the whole squash on a baking sheet lined with parchment paper or aluminum foil for easy cleanup.
- Drizzle the entire surface of the squash with olive oil, using your hands to evenly coat the exterior.
- Sprinkle salt and freshly ground black pepper over the oiled squash, ensuring even seasoning.
- Place the baking sheet with the squash in the preheated oven and bake for 50-60 minutes. The squash is done when the skin becomes slightly soft and dark, and you can easily pierce it with a fork.
- Remove the squash from the oven and let it cool for 10-15 minutes until it's safe to handle.
- Cut the squash in half lengthwise and use a fork to scrape out the spaghetti-like strands, separating them from the skin.
- Serve immediately with your favorite sauce or as a base for other recipes, seasoning additionally if desired.
Tips
- Choose a Ripe Squash: Look for a spaghetti squash that feels heavy for its size, with a hard, uniform color and no soft spots or blemishes.
- Piercing is Crucial: Always pierce the squash before baking to prevent potential steam buildup that could cause the squash to explode.
- Oil and Season Generously: A good coating of olive oil helps create a more even roast and adds flavor. Don't be shy with your salt and pepper!
- Check for Doneness: The squash is ready when the skin becomes dark and slightly soft, and a fork can easily pierce through.
- Cooling Time Matters: Let the squash rest for 10-15 minutes after baking. This makes it easier to handle and helps the strands separate more cleanly.
- Serving Suggestions: Try topping your squash "noodles" with marinara sauce, pesto, or use them as a base for stir-fries and protein-packed meals.
- Storage Tip: Cooked spaghetti squash can be stored in the refrigerator for 3-5 days, making it perfect for meal prep.
Nutrition Facts
Calories: 42kcal
Carbohydrates: 10g
Protein: 1g
Fat: g
Saturated Fat: 0g
Cholesterol: 0mg
