Spaghetti Squash Is Amazing!
Spaghetti Squash is a low calorie, low-carb way to eat your favorite pasta dish. So how to roast spaghetti squash? Leave it whole! Trust me, it’s so easy… and with only 40 calories per cup, this is the best guilt-free way to indulge in a “hearty” bowl of pasta. I also recommend serving it with my favorite sauce – my Easiest Veggie-Loaded Bolognese!
Bake it Whole
If you have you ever tried to cut one of these things before it’s cooked, then you know it’s SCARY! It’s awkward, big, and unstable, the exact thing you don’t want to try to cut with a knife. So How to Roast Spaghetti Squash without feeling like you are taking your own life into your hands? The solution: bake it whole! If you let it cook before you try to cut it, then it cuts like butter!
Roasted Spaghetti SquashPrint This
- 1 spaghetti squash
- Preheat oven to 375 degrees F.
- Poke holes in the spaghetti squash using a sharp knife – this is for ventilation for steam to escape from the squash as it’s cooking. Place the entire squash in a baking dish, then cook the squash for about 1 hour (when it is done it will be fork tender – you should be able to pierce your squash with your fork with just a little pressure).
- Remove from the oven and LET IT COOL for about 15 minutes (it will be hot to handle and the steam that releases from the squash will be too hot if you cut it too soon). When it’s cool enough to handle, take a sharp knife and cut the squash in half lengthwise or widthwise. UPDATE: cutting it width wise gives you longer noodles!
- Scoop out the seeds and pulpy goop in the center and discard (or roast the seeds if you wish like pumpkin seeds).
- Take your fork and pull apart the “spaghetti” from the squash’s skin, then use the spaghetti in your favorite recipe! I recommend serving it with my Easiest Veggie-Loaded Bolognese Sauce.
Serve the squash with my Easiest Veggie-Loaded Bolognese Sauce for an amazingly delicious and healthy meal!