Baked Spaghetti Squash makes the perfect side dish on its own or is great topped with your favorite sauces.
This easy veggie is much lower in carbs than pasta and has a light flavor with a shape that resembles spaghetti strands.
Baked Spaghetti Squash
Spaghetti squash isn’t exactly like eating a bowl of your favorite egg noodles, but it’s a pretty tasty substitute!
- Spaghetti squash can be cooked in the microwave, however cooking it in the oven caramelizes the edges a little bit so it has a richer flavor.
- Pair with robust pasta sauces, marinara sauce, or even topped with crock pot meatballs.
- Serve it as a side dish with butter, salt, and pepper.
How to Cook Spaghetti Squash in the Oven
Just like roasted butternut squash, spaghetti squash is easy to cook in the oven but not always easy to cut. When I buy spaghetti squash at the grocery store, I ask if the grocer can cut it in half for me, and most of the time they will!
How Long to Bake Spaghetti Squash
I most often bake spaghetti squash at a higher temperature to allow it to caramelize. If you are cooking other items in the oven at a lower temperature, you can cook the squash with it and just add a little bit of extra time.
For a 1.5-2 pound spaghetti squash:
- cook at 425°F for 35-45 minutes
- cook at 400°F for 40-50 minutes
- cook at 375°F for 50-60 minutes
- cook at 350°F for 55-70 minutes
The cooking times can vary based on the size of the squash. You can tell the squash is done if you can pierce through the skin fairly easily. Check the squash 5 to 10 minutes before the cooking time is up so it doesn’t overcook.
Skip adding water to the baking dish. While the addition of water can reduce the cooking time slightly, it gets a better caramelization and the strands hold their shape better without.
Serving Baked Spaghetti Squash
Spaghetti squash can vary between 3/4 lb and as large as 5 lbs so the number of servings per squash will vary. A medium to small squash will serve 4 as a side dish and 2 as a main topped with sauce. A large squash will serve closer to 6 (or even 8) as a side dish and 4 as a main.
Serve this squash with homemade pasta sauce or alongside my favorite chicken parmesan recipe!
Spaghetti squash both freezes well and reheats well (plus it’s great added to homemade chicken noodle soup) so I always err on the side of extra if I’m not sure about servings.
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Baked Spaghetti Squash
Baked spaghetti squash is easy to make and produces tender spaghetti-like strands.
Preheat oven to 400°F.
Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy bits and discard (or save the seeds for roasting).
Drizzle the cut side with oil or spread with butter. Season with salt and pepper.
Place cut side down and bake 40 minutes or just until tender.
Cool 5 minutes. Flip spaghetti squash over and gently run a fork down the squash to separate into 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 3-4 days. Reheat in the oven or in the microwave until heated through.
Calories: 136 | Carbohydrates: 16g | Protein: 1g | Fat: 8g | Saturated Fat: 1g | Sodium: 41mg | Potassium: 260mg | Fiber: 3g | Sugar: 6g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 0.8mg
Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.
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