Baked Spaghetti Squash – Spend With Pennies

Oven-baked spaghetti squash is a healthy, easy dish that goes with everything. A whole spaghetti squash is halved, lightly seasoned, and baked for a light side or low-carb main dish that’s flavorful and filling.

• Flavor: Light, slightly sweet, and nutty with a hint of roasted goodness.
• Swaps: Use garlic butter, infused oil, or browned butter for a boost of flavor!
• Prep Note: This recipe is perfect for meal prep. Cook once and enjoy hot or cold all week long.
• Serving Suggestions: Toss strands with pasta sauce or make a simple cacio de pepe. 

3 Simple Ingredients

• Spaghetti Squash: Look for heavy, unblemished squash with an even golden color.
• Fat: Butter, oil, or leftover bacon grease helps to caramelize the squash and add flavor.
• Seasonings: Other than salt and pepper, try a mild Italian blend, a spicy adobo, or a zesty Cajun flavor to match the meal.

Before slicing the squash, pop it in the microwave for 3 to 4 minutes first to soften the outside and make cutting easier.

Just poke it a few times with a fork and do not cook it longer than 5 minutes, or it could build up pressure and pop!

How to Bake Spaghetti Squash

1. Cut the squash in half vertically and remove the seeds and stringy fibers.
2. Season the cut sides with butter or oil and desired seasonings.
3. Bake cut-side down until tender.
4. When cool enough to handle, separate the flesh into strands with a fork.

Cooking times and temperatures vary based on the size of the squash, but here’s a general baking guide for a 1.5 to 2-pound spaghetti squash:

• Bake at 425°F for 35-45 minutes
• Bake at 400°F for 40-50 minutes
• Bake at 375°F for 50-60 minutes
• Bake at 350°F for 55-70 minutes

Holly’s Helpful Hints

• You’ll know spaghetti squash is done when you can pierce the skin with a fork or knife easily.
• Even though spaghetti squash can be cooked in the microwave, this method enhances its sweetness by caramelizing the edges.
• I love to save the seeds for roasting; they taste just like my roasted pumpkin seeds.

Storing Leftovers

Keep leftovers in an airtight container in the refrigerator for up to 4 days or in the freezer for up to 6 months. Reheat in the oven or in the microwave and season as desired

Sweet and Savory Squash Recipes

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Baked Spaghetti Squash

This baked spaghetti squash is so easy to make and perfect as a light pasta swap or a simple veggie side.

Prep Time 5 minutes minutes

Cook Time 45 minutes minutes

Cool Time 5 minutes minutes

Total Time 55 minutes minutes

• Set your oven to preheat at 400°F.

• Slice the spaghetti squash in half lengthwise. Remove the seeds and any stringy parts and discard them, or save the seeds to roast later.

• Brush the cut side with oil or butter, then sprinkle with salt and pepper.

• On a parchment-lined baking sheet, place the squash with the cut-side facing down and bake 40 minutes or until just tender.

• Let it cool for 5 minutes, then turn the spaghetti squash cut-side up and use a fork to gently scrape the inside into noodle-like strands.

• Season with additional butter, salt and pepper if desired.

• Leftover squash can be stored in an airtight container in the fridge for up to 4 days.
• Reheat in the oven or in the microwave until heated through. 

Calories: 125 | Carbohydrates: 17g | Protein: 2g | Fat: 7g | Saturated Fat: 4g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 2g | Trans Fat: 0.2g | Cholesterol: 15mg | Sodium: 86mg | Potassium: 262mg | Fiber: 4g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg

Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.

Course Side Dish
Cuisine American

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