Imagine twirling a fork into what looks like spaghetti, but it's actually a vegetable so versatile and delicious that it'll make you forget about traditional pasta. Baked Whole Spaghetti Squash is not just a recipe; it's a culinary revelation that combines simplicity, nutrition, and incredible flavor in one stunning dish. Whether you're a health-conscious foodie, a low-carb enthusiast, or just someone looking to shake up your dinner routine, this recipe will become your new obsession.
Prep Time: 10 mins
Cook Time: 40 mins
Total Time: 50 mins
Cuisine: Italian
Serves: 4 servings
Ingredients
- 1 whole spaghetti squash
- 2 tablespoons olive oil
- Salt to taste
- Pepper to taste
- Garlic powder (optional)
Instructions
- Preheat the oven to 425°F (218°C) and position a rack in the center of the oven.
- Carefully wash the whole spaghetti squash under cool running water to remove any dirt or debris.
- Using a sharp chef's knife, carefully cut the spaghetti squash in half lengthwise. Be cautious, as the squash can be tough to slice.
- Using a spoon, scoop out the seeds and inner stringy pulp from both halves of the squash. Discard the seeds or save them for roasting separately.
- Drizzle the olive oil evenly over the cut sides of the squash, ensuring complete coverage.
- Sprinkle salt, pepper, and garlic powder (if using) over the oiled surfaces of the squash halves.
- Place the squash halves cut-side down on a rimmed baking sheet lined with parchment paper or a silicone baking mat.
- Bake in the preheated oven for 35-40 minutes, or until the squash is tender and easily pierced with a fork.
- Remove from the oven and let cool for 5-10 minutes until safe to handle.
- Using a fork, gently scrape the inside of the squash to create spaghetti-like strands, working from the outer edges toward the center.
- Transfer the squash strands to a serving dish and serve hot, optionally topped with your favorite sauce or additional seasonings.
Tips
- • Choose a firm, heavy spaghetti squash with a deep yellow color for the best flavor and texture. • Use a sturdy, sharp chef's knife when cutting the squash, and always cut carefully on a stable surface. • For extra flavor, try adding herbs like thyme or rosemary before baking. • Don't overcook! The squash should be tender but not mushy - usually 35-40 minutes does the trick. • If the squash is too hard to cut, microwave it whole for 2-3 minutes to soften slightly before slicing. • Save the seeds and roast them with salt for a crunchy snack, just like pumpkin seeds. • Experiment with different toppings like marinara sauce, pesto, or parmesan cheese to customize your dish.
Nutrition Facts
Calories: 85kcal
Carbohydrates: 10g
Protein: 2g
Fat: 5g
Saturated Fat: 1g
Cholesterol: 0mg
