Spaghetti Squash In Oven
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This is hands-down the best way to cook spaghetti squash. You cut it into rings, roast it up and the result is long, pasta-like strands that aren't watery!
Ingredients
Instructions
Preheat your oven to 400°F. Slice ends off the squash, then cut widthwise into rings, making sure the rings are about the same size, around 1½ inches thick.
Use a spoon to scrape out the seeds. (I love using a grapefruit spoon for this.)
Place squash on rimmed baking sheet and use your hands to coat each ring with a little olive oil, salt and pepper.
Bake for 30-40 minutes, flipping rings once about 15 minutes in.
Allow to cool for about 15 minutes, then peel the skin away and separate the strands into long spaghetti noodles using a fork.
Nutrition
- Serving Size
- 2 cups
- Calories
- 114 kcal
- Sugar Content
- 6 g
- Sodium Content
- 56 mg
- Fat Content
- 4 g
- Carbohydrate Content
- 20 g
- Fiber Content
- 4 g
- Protein Content
- 2 g
