Description
A simple and healthy recipe to bake spaghetti squash to tender perfection with minimal seasoning. This method yields flavorful, caramelized squash strands perfect for a variety of dishes like lasagna-stuffed squash or served with your favorite pesto or marinara sauce.
Ingredients
Scale
Spaghetti Squash
- 1 spaghetti squash (about 3-4 pounds)
Seasoning
- 2 tablespoons avocado oil (or olive oil)
- 1 teaspoon salt
- ½ teaspoon black pepper
Instructions
- Preheat the oven: Preheat your oven to 425°F (220°C) to ensure it is hot enough for roasting the spaghetti squash evenly.
- Prep the squash: Carefully cut the spaghetti squash in half lengthwise. Use a spoon to scrape out and discard the seeds from the center of each half. Drizzle each half with 2 tablespoons of avocado oil and use your hands to rub the oil all over the flesh evenly. Sprinkle with 1 teaspoon salt and ½ teaspoon black pepper for seasoning. Line a large baking sheet with parchment paper for easy cleanup.
- Bake the squash: Place the spaghetti squash halves cut side down on the prepared baking sheet. Bake in the preheated oven for 45 to 60 minutes, or until the squash is tender and the edges begin to caramelize. Remove the squash from the oven and carefully flip them over. Let them cool for 10 to 15 minutes to make handling easier.
- Scrape and fluff: Using a fork, scrape along the flesh from the stem end to the root end to create spaghetti-like strands of squash. Fluff the strands gently to loosen them from the skin.
- Serve: Enjoy your baked spaghetti squash as a healthy base for lasagna, spinach artichoke mixtures, or topped with your favorite pesto or marinara sauce to suit your taste.
Notes
- Choose a medium to large spaghetti squash about 3-4 pounds for best results.
- Avocado oil is preferred for roasting due to its high smoke point, but olive oil works well too.
- Be cautious when cutting the squash as the skin is tough—use a sturdy knife.
- Cooking times may vary depending on the size and thickness of the squash.
- Leftover cooked spaghetti squash can be stored in an airtight container in the refrigerator for 3-4 days.
