Spaghetti Squash Recipe
This Easy Spaghetti Squash Recipe is a simple and healthy alternative to traditional pasta dishes. Serve it as a side with some salt and pepper or with marinara and vegan meatballs as a noodle substitute.
Ingredients
- 2 Spaghetti Squash You can also cook just 1 as well
- Olive oil Just enough to spread over the spaghetti squash
Instructions
- Cut ends off the squash
- Cut in half horizontally (use a wet paper towel under your cutting board so it doesn’t slip! Squash can be a bit difficult to cut so be careful)
- Remove the seeds and set them aside if you’d like to roast them later. The seeds are super tasty and nutritious just like pumpkin seeds.
- Drizzle with a little olive oil. You don’t need much just rub down the sides that will be going directly on the baking sheet.
- Place face down on a baking sheet
- Bake at 400 degrees for 35-40 minutes. Test with a fork. If the fork easily goes through the skin in the squash they are ready.
- Let them cool for a few minutes and remove the squash from the skin using a fork. It will come out stringy in a noodle like shape.
- Serve as a pasta noodle replacement with your favourite sauce or as a side dish.
Video
Notes
Add a marinara or your sauce of choice!
Note: Nutritional information is approximate values and can vary significantly depending on the specific brands and quality of ingredients used. This information is for general guidance only and should not be considered professional nutritional advice.
Nutrition
Serving: 200g | Calories: 80kcal | Carbohydrates: 7g | Protein: 1g | Fat: 6g | Saturated Fat: 0.9g | Polyunsaturated Fat: 0.7g | Monounsaturated Fat: 4.4g | Sodium: 5mg | Potassium: 170mg | Fiber: 2g | Sugar: 3g | Vitamin A: 100IU | Vitamin C: 3mg | Calcium: 25mg | Iron: 0.5mg
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