This recipe for How to Cook Spaghetti Squash is a faster method for cooking Spaghetti Squash that yields long strands making a perfect low carb healthy substitute for pasta. Versatile, highly nutritious and easy to cook!
- Preheat oven to 400 F.
- Cut the spaghetti squash into 1 inch widthwise slices with a sharp chef’s knife. (If your knife is not wanting to go through the shell, make a few small incisions with a paring knife in a circle around the exterior of the squash shell, then with a chef’s knife follow the knife nicks. This will make it easier to break through the shell and cut a straight line.). Scoop out the seeds and inner strands with a spoon.
- Brush both sides of the squash rings with olive oil and sprinkle with salt and pepper. Layout on a baking sheet with parchment paper. Place in the oven for 15 minutes. Flip the squash rings over and bake for 15 minutes more. Or until softened enough to fork apart.
- While still on the tray, pick the squash with a fork, separating the strands out from the peel.
Refrigerate cooked spaghetti squash up to 4 days.
Freeze in an airtight container up to 6 months.
- Serving Size:
- Calories: 51
- Sugar: 2.8 g
- Sodium: 90.9 mg
- Fat: 2.9 g
- Saturated Fat: 0.5 g
- Carbohydrates: 7 g
- Fiber: 1.5 g
- Protein: 0.6 g
- Cholesterol: 0 mg
Keywords: how to cook spaghetti squash, roasted spaghetti squash, baked spaghetti squash, how to cut spaghetti squash