1 medium spaghetti squash (approx. 3 lbs / 1.4 kg)
2 tablespoons olive oil (30 ml)
Salt to taste
Black pepper to taste
Optional: 1 teaspoon garlic powder (5 g)
Instructions:
Preheat the oven: Let’s get started! Heat the oven to 400°F (200°C) to ensure perfect cooking and that your spaghetti squash turns out tender.
Cut the squash: Now, carefully use a sharp knife to cut the spaghetti squash in half lengthwise. Remember, this squash has a tough skin, so take your time, go slow, and be safe.
Remove the seeds: Okay, after cutting, use a spoon to scoop out all the seeds and fibrous pulp from the center. Trust me, this helps the squash strands come out clean and ready to use.
Oil and season: Generously brush the inside of each half with olive oil. Then, season with salt and pepper to taste. If you like, sprinkle some garlic powder for an extra delicious touch.
Place for baking: Let’s head to the oven! Place the halves cut side down on the baking sheet. You’ll see this helps the squash steam in its own juices, keeping the flesh moist and tender.
Bake the squash: Cook for about 40 minutes. To check if it’s done, just insert a fork into the flesh; it should go in easily and the flesh should shred into spaghetti-like strands.
Let it cool: Almost done! Take the halves out of the oven and let them rest for a few minutes so they cool enough for you to handle without burning yourself.
Make the strands: It’s almost ready! Using a fork, gently scrape the flesh of the squash to form the classic spaghetti-like strands. Take it easy—you’ll see it’s simple.
Serve: Done! Easy, right? Enjoy your spaghetti squash as a healthy, low-carb pasta substitute, top it with your favorite sauce, or add whatever you like!
Prep Tips:
Sharp knife: It’s always best to carefully use a well-sharpened knife to cut the squash easily and safely.
Baking position: Place the halves skin-side up if you want a firmer texture or cut side down to soften faster.
Resting: It’s important to let the squash rest a few minutes after baking to make handling easier and avoid burns.
Extra touch: Oh, how delicious! You can sprinkle Parmesan cheese or fresh herbs when serving for added flavor.
Toast the strands: Another great tip is to lightly toast the strands in a pan with a bit of oil for a stronger flavor.
Side Suggestions:
Pair it with a fresh spinach salad with citrus vinaigrette.
Grilled chicken with Provençal herbs is perfect!
Crispy garlic bread complements the squash’s texture perfectly.
Cucumber and mint infused water is a great drink choice.
Enjoy a light lemon mousse for dessert to refresh your palate.
Recipe Variations
Spaghetti Squash with marinara sauce: Delicious! Add your favorite tomato sauce and grated Parmesan cheese.
Creamy version: Simply mix the squash with light cream and a bit of cream cheese for a richer dish.
With sautéed vegetables: If you want more flavor, color, and health, add sautéed bell peppers, mushrooms, and zucchini for a colorful and nutritious meal.
Pesto style: Oh, I love this one! Mix the strands with basil pesto and walnuts for a super fresh and aromatic flavor.
Curry spaghetti squash: Just add curry spices and coconut milk for a more exotic twist.
