Spaghetti Squash Recipe
Enjoy this simple and healthy spaghetti squash recipe! A perfect low-carb and gluten-free alternative to pasta, it's easy to make and packed with nutrients. Bake, scrape into strands, and top with your favorite seasonings or sauce for a delicious, light meal
Ingredients
- 1 medium spaghetti squash
- 2 tablespoons olive oil
- Salt and pepper to taste
- Optional toppings:
- Marinara sauce
- Grated Parmesan cheese
- Fresh basil or parsley
- Sautéed vegetables e.g., zucchini, mushrooms, or spinach
Instructions
- Preheat Oven: Preheat the oven to 400°F (200°C).
- Prepare Squash: Cut the spaghetti squash in half lengthwise and scoop out the seeds.
- Season: Drizzle the inside of each half with olive oil and sprinkle with salt and pepper.
- Roast: Place the squash halves cut-side down on a baking sheet. Roast for 35-40 minutes, or until tender.
- Shred: Once cooled slightly, use a fork to scrape the flesh into spaghetti-like strands.
- Serve: Top with your favorite sauce, cheese, or vegetables. Enjoy!
Notes
- Storage Tip: Leftover spaghetti squash can be stored in an airtight container in the fridge for up to 4 days. Reheat in the microwave or on the stovetop.
- Add Flavor: Feel free to customize the recipe by adding marinara sauce, pesto, or roasted vegetables for a complete meal.
- Perfect Texture: Be sure not to overcook the squash to maintain a "spaghetti" texture. The strands should come apart easily with a fork.
- Meal Prep: Spaghetti squash can be roasted in advance and stored for easy meal prepping throughout the week.
- Alternative Cooking Methods: You can also microwave or pressure cook the squash if you're short on time.