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    Home » Recipes » Vegetables

    Baked Spaghetti Squash

    Published by Melissa on June 2, 2021 | Updated June 10, 2022 | 4 Comments

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    Making baked spaghetti squash is an easy way to serve up a natural, low-carb pasta substitute with your favorite sauce and seasonings. 

    white plate of baked spaghetti squash

    ❤️ Why You’ll Love this Recipe: Baked spaghetti squash is easy to cook and totally hands-off. And once you have it, you can easily dress it up with your family’s favorite sauces for a light but flavorful dinner. 

    pinterest button for baked spaghetti squash

    How to Make Baked Spaghetti Squash

    This is a very straightforward and hands-off recipe. You’ll simply pop the squash into a hot oven and let it go until you have soft, tender strands of spaghetti-like veggies. 

    Remember to set a timer to flip the squash over halfway through the baking time. This will help prevent the bottom of the squash from browning too much. 

    collage of two steps in making roasted whole spaghetti squash

    Should I Cut the Squash Before or After Baking?

    I like to bake spaghetti squash whole. While it takes a bit longer than cooking a cut squash, it’s so much easier to cut the squash when it’s nice and soft after baking than before. 

    If you’re short on time, you can cut the squash in half the long way before baking. Scrape out the seeds, then place the squash cut side down in the baking dish and roast until you can easily pierce the flesh with a butter knife. Tip: If you cut the ends off the squash before cutting it lengthwise, it’s easier to cut in half. 

    collage of baked spaghetti squash with and without seeds

    Choosing Spaghetti Squash

    When choosing a spaghetti squash, pick one that has a smooth, blemish-free skin with a stem. Avoid squash with missing stems, soft spots or cracks, It should have a nice yellow color. If it’s green it isn’t ripe. It should feel heavy for its size. 

    collage of three pans showing how to fry spaghetti squash in a skillet after baking

    Cleaning a Spaghetti Squash

    Remove the squash from the oven when it’s nice and soft. Before you cut it, let it cool for 10-15 minutes so you can handle it. Squash retains a lot of heat and you want it to be cool enough to handle. 

    After you cut the squash, you’ll need to scrape out the seeds. Be sure to remove the stringy bits too. 

    Scooping out the seeds is pretty straight forward but you will also want to get the stringy stands 

    Now you’re ready to scoop out the squash itself. The key here is to be gentle and make sure not to mash it so the spaghetti strands stay in shape. It will come away from the skin easily. 

    white plate with baked spaghetti squash

    Finishing the Dish

    Once you’ve separated your spaghetti from it’s skin, you’ll give it a quick saute in some flavored olive oil.

    The point of sautéing the spaghetti squash on the stove is to infuse it with the garlic oil. It’s fully cooked at this point. In fact, if you’re in a hurry, you can eat the squash as-is from the oven, seasoned however you like. .

    Or, for extra flavor, I love to finish the garlicky sauteed spaghetti squash with a sprinkle of freshly grated parmesan. 

    Storing 

    This baked spaghetti squash is best served immediately. However, you can store it for up to four days in the fridge. Just note that the more it  is reheated, the softer and watery-er it may get. 

    white plate of baked and stir-fried spaghetti squash

    How to Serve Garlicky Spaghetti Squash

    Try pairing your easy spaghetti squash with these tasty sides:

    • Swap out the pasta in this Caprese Pasta Salad for a lighter chilled side dish with cheese, tomatoes and basil. 
    • Make a full meal with spaghetti squash in a Creamy Butternut Squash Sauce with Chicken Sausage and Spinach.
    • Top spaghetti squash with Instant Pot Parmesan Meatballs from Pressure Cooking Today. 
    white plate with baked spaghetti squash
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    Baked Spaghetti Squash

    Baked Spaghetti Squash is the easiest way to make stringy, fresh and flavorful pasta out of low-carb squash.
    Prep Time15 mins
    Additional Time1 hr
    Total Time1 hr 15 mins
    Course: Vegetables
    Cuisine: American
    Servings: 4 Servings
    Calories: 97kcal
    Author: Barbara Bakes LLC
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    Equipment

    • Victorinox Firbox Pro Chef’s Knife, 7.5 Inch, Black
    • OXO Good Grips Non-Stick Pro Half Sheet 13 x 18 Inch
    • Silpat Premium Non-Stick Silicone Baking Mat, Half Sheet Size, 11-⅝ x 16-½

    Ingredients

    • 1 spaghetti squash 2 pounds
    • 1 tablespoons olive oil
    • 1 garlic clove slivered
    • Coarse salt and ground pepper

    Instructions

    • Preheat oven to 400°. With a fork, prick squash in several places. Place on a rimmed baking sheet; bake until soft to the touch, about 1 hour.
    • When cool enough to handle, halve squash crosswise. Scoop out seeds; discard. Scrape flesh into strands. (Drain if necessary)
    • In a large skillet, heat oil over low heat. Add garlic; cook until fragrant and just starting to color, about 5 minutes. Add squash; season with salt and pepper. Cook, tossing frequently, until squash is very hot, about 5 minutes.

    Nutrition

    Serving: 1g | Calories: 97kcal | Carbohydrates: 16g | Protein: 2g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 3g | Sodium: 189mg | Fiber: 4g | Sugar: 6g
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    About Melissa & Barbara

    As of June 2022 Melissa Griffiths now is the one adding recipes. So think of it as Barbara Bakes, and Melissa too! Melissa and Barbara have been blogging friends for over 10 years and when Barbara was ready to retire and spend more time with her family, Melissa took over the site. Read more...

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      Recipe Rating




    1. Dana McCauley

      July 11, 2008 at 1:47 am

      I always talk about making stuff like this but I never get around to it….must get to it soon!

      Reply
    2. Jenny

      July 09, 2008 at 7:50 pm

      I’ve heard of spaghetti squash, but haven’t tried it before, it looks incredible Barbara!

      Reply
    3. HoneyB

      July 08, 2008 at 12:10 pm

      This looks delish! AND I love the strawberry pie in your new header!

      Reply
    4. ~Priscilla~

      July 08, 2008 at 1:49 am

      i’ve never heard of spaghetti squash but this looks great! i had baked squash once and it tasted absoutely delicious.

      Reply

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