How to cook spaghetti squash in the oven

If you keep a file low carb Diet, there is no food more magical than spaghetti squash. It is very easy to make and there are many ways to cook with it.

1. To start, cut the squash in half lengthwise.

This is certainly the hardest part of making spaghetti squash, but with a sharp chef’s knife and some determination, you’ll do well. If you need a little visual help, before slicing with a chef’s knife, use a sharp paring knife to score an outline around the squash where it will be cut in half.

2. Remove the seeds.

(But wait—don’t toss it! Sprinkle it on a baking sheet with chili powder and salt and grill for a crunchy snack!) Drizzle the sliced ​​sides with olive oil and season with salt and pepper. Flip the cut side of the squash onto the baking tray.

3. Place in a 400°F oven for 40 minutes.

Depending on the size of your squash, this may take up to an hour. If 40 minutes have passed, and you are not sure if the squash is ready, remove it from the oven and pull the teeth of a fork on the cut side. If the spaghetti-like strands easily come off the skin, it’s ready. If not, keep baking and check it every 5 to 10 minutes.

Over-roasting can result in more moist “spaghetti,” so it’s best to keep a close eye on the squash.

4. Rip it up!

When ready, let it cool slightly before making spaghetti with a fork. Although it’s pretty cool on its own or a little overpowered ParmWe’ve got some recipes that would make plain old pasta a shame. Spaghetti squash burrito boats are a good place to start.

How can I prevent it from becoming mushy?

After you open the squash, sprinkle the halves with a little salt and leave them for 10 minutes to draw out some of the excess moisture. Discard any excess liquid and allow it to dry inside with a paper towel.

Is this good for you?

Very well. It’s low in calories, rich in fiber, and full of vitamins and minerals including manganese, vitamin C, and vitamin B6. Nostalgic Casio E Baby And the Some vegetables? Try the spaghetti squash instead!

How much time is left?

Uncut, uncooked squash pasta can keep for up to two weeks! Once the spaghetti squash is cooked, you can store it in an airtight container for 3 to 5 days. Happy cooking!

What should I serve?

Spaghetti squash is the perfect side when sautéed with butter and seasoned well with salt and pepper, and you can pair it with just about anything. If you want to go the pasta route, heat up some marinara sauce or alfredo sauce and spoon it right over it! And if you’re looking for a good dinner, all in a convenient spaghetti squash bowl, try the Chicken Primavera Spaghetti Squash Boats!

make it? Tell us how it went in the comments section below!

Editor’s note: This page was updated on June 2, 2022 to include more information about the recipe.

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Cal/Serv:
235

yields:

2

Preparation time:

0

hours

5

minute

total time:

0

hours

45

minute

1


Medium squash spaghetti

1 tbsp.

Extra virgin olive oil

Freshly ground black pepper

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  1. Heat the oven to 400 degrees. Cut the spaghetti squash in half lengthwise and remove the seeds. Drizzle with olive oil and season with salt and pepper. Place cut side down on a baking tray and roast until meat is easy to shred, about 40 minutes.

Nutrition (per serving): 235 calories, 4 g protein, 39 g carbs, 9 g fiber, 16 g sugar, 10 g fat, 2 g saturated fat, 336 mg sodium

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Ethan Calabrese

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