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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

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