Description
A simple and healthy recipe for baking spaghetti squash, perfect as a low-carb alternative to traditional pasta. This recipe guides you through baking the squash to tender perfection and serving it with marinara sauce and fresh toppings for a delicious and nutritious meal.
Ingredients
Scale
Main Ingredients
- 1 spaghetti squash
- A scoop of marinara sauce
- Grape tomatoes, halved (optional)
- Chives (optional)
- Fresh herbs (optional)
- Salt & pepper to taste
Instructions
- Preheat Oven: Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius) to ensure even cooking of the spaghetti squash.
- Prepare Squash: Wash the spaghetti squash thoroughly. Carefully cut the squash in half vertically. Use a spoon to remove all the seeds from the cavity of each half.
- Bake Squash: Place the squash halves cut side down on a baking sheet lined with aluminum foil. Bake for 50 to 55 minutes or until the flesh is tender and can be easily scraped with a fork.
- Serve: Remove the squash from the oven and let it cool slightly. Scrape the flesh with a fork to separate into noodle-like strands. Serve hot, topped with a scoop of marinara sauce, halved grape tomatoes, fresh herbs, chives, and season with salt and pepper as desired.
Notes
- Use this baked spaghetti squash as a low-carb alternative to pasta in your favorite recipes.
- Choosing small or medium-sized squash helps with even cooking.
- Customize toppings according to your preference for variety and flavor.
- Storing leftovers: Refrigerate cooked squash in an airtight container for up to 3 days.
Nutrition
- Serving Size: 1 serving
- Calories: 185 kcal
- Sugar: 19 g
- Sodium: 378 mg
- Fat: 3 g
- Saturated Fat: 1 g
- Unsaturated Fat: 1.3 g
- Trans Fat: 0 g
- Carbohydrates: 41 g
- Fiber: 10 g
- Protein: 5 g
- Cholesterol: 0 mg
