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Spaghetti Squash

Spaghetti squash is an easy, healthy, and gluten-free alternative to pasta that resembles spaghetti strands once cooked.
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Prep Time 15 minutes
Cook Time 40 minutes
Total Time 55 minutes
Servings: 4 servings
Course: Main Course, Side Dish
Cuisine: American
Calories: 42
Ingredients Method Notes

Ingredients
  

Main Ingredients
  • 1 large spaghetti squash Choose one that feels heavy and has a firm skin.
  • 1-2 teaspoons olive oil For coating the squash rings.
  • to taste Sea salt and pepper For seasoning.

Method
 

Preparation
  1. Preheat your oven to 400°F.
  2. Slice off the ends of the squash and cut it widthwise into rings, about 1½ inches thick.
  3. Use a spoon to scrape out the seeds.
  4. Place the squash rings on a rimmed baking sheet and coat each ring with olive oil, salt, and pepper.
Cooking
  1. Bake in the preheated oven for 30-40 minutes, flipping the rings halfway through.
  2. Allow the rings to cool for about 15 minutes, then peel the skin away and use a fork to separate the strands into long spaghetti noodles.

Notes

Store any leftovers in an airtight container in the fridge for 3-5 days. Reheat in the microwave or on the stovetop. Uncooked spaghetti squash can be stored in a cool, dry place for up to a month.