Spaghetti (Squash)

  4.0 – 4 reviews  • Gluten Free
Level: Easy
Total: 1 hr 15 min
Prep: 15 min
Cook: 1 hr
Yield: 4 servings

Ingredients

  1. 2 medium spaghetti squash
  2. Salt and freshly ground black pepper
  3. 3 tablespoons extra-virgin olive oil, plus some for drizzling

Instructions

  1. 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.
  2. 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.
  3. 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

Frank Simpson
What is the secret to cutting it in half?
Dr. Adam Johnson
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!!!
Sarah Johns
Tender at 45 minutes! I served with garlic meat spaghetti sauce so yummy!!
Edward Melton
Amazing! My family loved it, as did I
Mr. Peter Mcneil
Awesome Recipe

 

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