| Level: | Easy |
| Total: | 1 hr 15 min |
| Prep: | 15 min |
| Cook: | 1 hr |
| Yield: | 4 servings |
Ingredients
- 2 medium spaghetti squash
- Salt and freshly ground black pepper
- 3 tablespoons extra-virgin olive oil, plus some for drizzling
Instructions
- Heat the oven to 450 degrees F and cover a baking sheet with foil. Split the squash in half and scoop out the seeds. Season the squash with salt and pepper and place, cut-side down, on the baking sheet. Roast the squash until very tender, 45 to 60 minutes.
- Turn the roasted squash over and shred each half with a fork, turning the flesh into what looks like a yellow boat filled with spaghetti. Drizzle the hot squash with a little extra-virgin olive oil and adjust the seasoning.
- Top with lots of your favorite sauce and garnish with shredded cheese. Serve each “boat” on a platter and eat the squash and sauce right from the skin of the squash.
Nutrition Facts
| Serving Size | 1 of 4 servings |
| Calories | 154 |
| Total Fat | 11 g |
| Saturated Fat | 2 g |
| Carbohydrates | 14 g |
| Dietary Fiber | 3 g |
| Sugar | 6 g |
| Protein | 1 g |
| Cholesterol | 0 mg |
| Sodium | 495 mg |
Reviews
What is the secret to cutting it in half?
THIS IS NOT EASY–SPAGHETTI SQUASH REQUIRES A CHAIN SAW TO CUT. THIS IS TOO DANGEROUS TO TRY WITH ANY NORMAL KNIFE. THIS RECIPE NEEDS CAUTIONS ADDED & ALTERNATIVES TO CUTTING A RAW SPAGHETTI SQUASH & NOW REMEMBER WHY I NEVER BUY THIS THING!!!
Tender at 45 minutes! I served with garlic meat spaghetti sauce so yummy!!
Amazing! My family loved it, as did I
Awesome Recipe