Description

This simple baked spaghetti squash recipe yields tender, pasta-like strands perfect for cozy fall meals. Ready in under an hour, it’s a healthy, versatile base for your favorite sauces and toppings.

Ingredients

Scale

1 medium spaghetti squash (about 2–3 pounds)

1–2 tablespoons olive oil

½ teaspoon salt

¼ teaspoon freshly ground black pepper

Optional: ½ teaspoon garlic powder

Optional: ½ teaspoon Italian seasoning

Instructions

1. Preheat oven to 4006F (2006C).

2. Cut spaghetti squash in half lengthwise; scoop out seeds.

3. Drizzle cut sides with olive oil; season with salt, pepper and optional spices.

4. Place squash halves cut-side down on a baking sheet.

5. Bake 35–45 minutes until flesh is tender and easily pierced with a fork.

6. Flip halves and use a fork to scrape out spaghetti-like strands.

7. Serve strands in a bowl or squash shells; top with your favorite sauce or toppings.

Prep Time: 10 minutes
Cook Time: 40 minutes