Quick & Easy Spaghetti Squash

READY IN: 40mins


  • 1spaghetti squash
  • extra-virgin olive oil, to taste
  • sea salt, to taste
  • fresh ground black pepper, to taste

    Serving Size: 1 (75) g

    Servings Per Recipe:2

    Calories: 47

    Calories from Fat 7 g 16 %

    Total Fat 0.9 g 1 %

    Saturated Fat 0.2 g 0 %

    Cholesterol 0 mg 0 %

    Sodium 25.8 mg 1 %

    Total Carbohydrate10.5 g 3 %

    Dietary Fiber 0 g 0 %

    Sugars 0 g 0 %

    Protein 1 g 1 %


  • Preheat oven to 400.
  • Slice spaghetti squash in half lengthwise and scoop out the seeds and ribbing.Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.
  • Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.
  • Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a little bit firm.
  • The time will vary depending on the size of your squash.I also find the timing can vary from squash to squash.
  • Remove from the oven and flip the squash so it’s cut side up.When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
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