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How to Cook a Spaghetti Squash
Use this technique for perfect al dente spaghetti squash noodles for all your low carb recipes!
Course
Side Dish
Cuisine
American
Keyword
how to cook a spaghetti squash, spaghetti squash in the oven
Prep Time
10
minutes
minutes
Cook Time
40
minutes
minutes
Servings
4
Calories
85
kcal
Author
Tessa
Ingredients
1
medium
spaghetti squash
scored and halved, seeds removed.
1
tablespoon
water
per squash half
1
teaspoon
avocado oil
optional, per squash half
Instructions
Preheat oven to 400 degrees, and line a cookie sheet with parchment or a baking mat
First score the skin of a spaghetti squash from stem to stem, creating a line in the middle.
Now assertively work a strong knife into the score line, moving around and prying as needed to divide squash into two halves.
Use a sturdy metal spoon to scrape all the pulp and seeds out.
If you'd like to rub a bit of avocado oil on the flesh side to prevent sticking, go ahead.
Place squash, flesh side down on the cookie sheet.
Add apx a tablespoon or less of water near the edge of each half.
Place in the oven and bake 30-40 minutes until tender and shreddable, but NOT super soft and mushy. Small squash = less time, large squash = more!
Nutrition
Calories:
85
kcal
|
Carbohydrates:
17
g
|
Protein:
2
g
|
Fat:
3
g
|
Saturated Fat:
1
g
|
Sodium:
41
mg
|
Potassium:
261
mg
|
Fiber:
4
g
|
Sugar:
7
g
|
Vitamin A:
290
IU
|
Vitamin C:
5
mg
|
Calcium:
56
mg
|
Iron:
1
mg