Description
Learn how to make the best oven roasted spaghetti squash — it’s low maintenance and turns out tasty every single time!
Scale
Ingredients
- 1 spaghetti squash (about 2 pounds)
- Salt
Instructions
- Preheat the oven to 425 degrees F. Line a baking sheet with parchment paper for easy clean up.
- Give the squash a quick rinse.
- Cut the blossom end and stem end off of the squash.
- Cut the squash into rings that are 2 inches wide.
- Use a spoon to scrape out any seeds from the middle of the rings.
- Place the rings on the baking sheet and sprinkle lightly with salt.
- If you have time, let the rings rest for 15 minutes (so that the salt will bring some of the water out of the squash — this helps but isn’t crucial.)
- Cover the pan tightly with foil and bake for 10 minutes (the foil helps to steam the squash).
- Uncover and bake for an additional 20-30 minutes, until the squash is very tender and pulls apart with a fork.
- Remove from the oven, shred, and serve as you like.
Notes
- You get beautiful rings from cutting the squash like this!
- You can find my pretty enamelware dishes from Rove and Swig. I’m OBSESSED.
- I learned this cooking method from my friend Beth at Pass the Plants. She’s amazing, you should check out her site!
- Category: side
- Method: bake
- Cuisine: American
Nutrition Information: YIELD: 3
Amount Per Serving: Calories: 52.2 Fat: 1g Cholesterol: 0mg Sodium: 803.8mg Carbohydrates: 11.6g Sugars: 4.6g Protein: 1.1g Vitamin A: 10.1µg Vitamin C: 3.5mg
Keywords: spaghetti, spaghetti squash, side, low carb, vegetable side, side