Description

A simple, hands-off method for cooking spaghetti squash whole in the oven, yielding tender, noodle-like strands perfect for low-carb meals and versatile recipes.

Ingredients

Scale

1 medium spaghetti squash

1–2 tablespoons olive oil (optional)

Salt, to taste

Black pepper, to taste

Instructions

1. Preheat oven to 400°F (200°C).

2. Rinse and dry the spaghetti squash. Optionally pierce with a fork to release steam.

3. Place the whole squash on a baking sheet; roast for 45–60 minutes, turning halfway, until a knife easily pierces the skin.

4. Remove from oven and let rest 10 minutes to cool slightly.

5. Cut squash lengthwise with a sharp knife; scoop out seeds.

6. Use a fork to scrape the flesh into strands.

7. Drizzle with olive oil and season with salt and pepper, or use in your favorite recipe.

Prep Time: 5 minutes
Cook Time: 50 minutes

Nutrition

Calories: 150
Sodium: 30
Fat: 7
Carbohydrates: 20
Protein: 3