SPAGHETTI SQUASH HOW TO COOK RECIPES

Name: Here's How to Cook Spaghetti Squash
Prep time: 5 min
Total time: 45 min
Yield: 2
Cuisine: American
Ingredients: 1 medium spaghetti squash; 1 tbsp. extra-virgin olive oil; Kosher salt; Freshly ground black pepper

HOW TO COOK SPAGHETTI SQUASH IN THE OVEN - BEST WAY TO ...

How to Cook Spaghetti Squash in the Oven - Best Way to ... image

If you're maintaining a low-carb diet, there is no food more magical than spaghetti squash. It’s like it was invented for bikini season, because someone knew how important pasta is to us. It’s super easy to make and there are so many ways to cook with it.

Provided by Lena Abraham

Categories low-carb vegetarian dinner

Total Time 45 minutes

Prep Time 5 minutes

Cook Time 0S

Yield 2

Number Of Ingredients 4

Ingredients

1 medium spaghetti squash
1 tbsp. extra-virgin olive oil
Kosher salt
Freshly ground black pepper

Steps:

Preheat the oven to 400°. Cut spaghetti squash in half lengthwise and scoop out seeds. Drizzle with olive oil, and season with salt and pepper. Place cut side down on baking sheet and roast until flesh is easily shreddable, 40 minutes.

Nutrition Facts : Calories 235 calories

HOW TO COOK SPAGHETTI SQUASH IN THE OVEN - KITCHN

How To Cook Spaghetti Squash in the Oven - Kitchn image

Transform squash into tender tangles of spaghetti — no spiralizers or any special gadgets required. You just need an oven and a half hour of your time.

Provided by Emma Christensen

Categories Dinner Side dish

Total Time 2700S

Cook Time 2700S

Yield 4

Number Of Ingredients 1

Ingredients

1 medium spaghetti squash (2 to 3 pounds)

Steps:

Preheat the oven to 400°F. Arrange a rack in the middle of the oven and heat the oven to 400°F. Meanwhile, prep the squash.
Slice the squash in half. Use a chef's knife to cut the spaghetti squash lengthwise from stem to tail. Spaghetti squash are really tough and hard, so be cautious and work slowly. You can cradle the squash in a balled-up dish cloth to keep it steady as you cut.
Scoop out the seeds. Use a spoon to scrape out the seeds and stringy bits of flesh from inside the squash. Be careful of actually digging into the flesh, though — we want that! The inside should look clean and fairly smooth. Discard the seeds (or save them and roast them for a snack!).
Place the squash in a roasting pan or baking dish. Place the squash halves cut-side down in a roasting pan or 9x13-inch baking dish.
Pour in a little water (optional). Pour a little water in the pan, enough to cover the bottom. Your squash will roast just fine without it, but I find that the water helps the squash steam and become more tender. You can also cover the pan with aluminum foil, if you prefer.
Roast the squash for 30 to 45 minutes. Transfer the squash to the oven and roast for 30 to 45 minutes. Smaller squash will cook more quickly than larger squash. Check the squash after 30 minutes to gauge cooking.
The squash is done when tender. The squash is ready when you can easily pierce a fork through the flesh all the way to the peel. The flesh will also separate easily into spaghetti-like strands. You can also taste it right now — if the noodles are still a bit crunchy for your taste, put the squash back in the oven for 15 to 20 minutes more.
Scrape out the squash. Flip the squash to be cut-side up. Use a fork to gently pull the squash flesh from the peel and to separate the flesh into strands. The strands wrap around the squash horizontally — rake your fork in the same direction as the strands to make the longest "noodles."
Serve the squash. Serve the squash immediately, tossed with a little butter or olive oil if desired.

Nutrition Facts : SaturatedFatContent 0.2 g, UnsaturatedFatContent 0.0 g, CarbohydrateContent 13.9 g, SugarContent 5.6 g, ServingSize Serves 4, ProteinContent 1.3 g, FatContent 1.1 g, Calories 62 cal, SodiumContent 34.2 mg, FiberContent 3.0 g, CholesterolContent 0 mg

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