Roasted Spaghetti Squash
Ingredients
- 2 medium spaghetti squash
- 2 tablespoons canola oil
- 1/2 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup water
Instructions
- Preheat your oven to 350 degrees Fahrenheit. Wash and dry each squash. Cut them in half lengthwise. Be careful when doing this, the skins can be tough if not cooked in the microwave first for 2 minutes. Use a sharp knife to cut each stem off.
- Remove the seeds from the inside with a spoon. Do not remove any of the flesh. Drizzle canola or coconut oil over each half of the squash halves.
- Now place the squash halves flesh side down on a baking tray with a rim. Pour 1/2 cup water on the bottom of the tray. This will help to steam the squash as they bake. Bake for 45 minutes.
- Remove the squash from the oven when the skin begins to wrinkle and turn soft. Flip each half over and allow the squash to cool slightly.
- Using a fork, pull the flesh away from the skin of the squash. It will separate into spaghetti-like strands. Add salt and pepper to taste. Recipe makes 6 servings.
Equipment
- 1 large sheet pan
Notes
Tips on cutting a spaghetti squash:
- Before cutting, it is important to place the spaghetti squash in the microwave and cook it on high for two minutes. This will allow the skin to soften slightly and make it easier to cut the squash.
- Use a SHARP knife to cut this squash. Always be careful when using a knife, but it is less likely that you will cut yourself if your knife has been sharpened.
- Cut the stem off first, then cut the spaghetti squash lengthwise from stem to bottom. You will bake the squash flesh side down.
Nutrition
Calories: 141kcalCarbohydrates: 22gProtein: 2gFat: 7gSaturated Fat: 1gPolyunsaturated Fat: 2gMonounsaturated Fat: 3gTrans Fat: 0.02gSodium: 250mgPotassium: 350mgFiber: 5gSugar: 9gVitamin A: 387IUVitamin C: 7mgCalcium: 75mgIron: 1mg