How to Cook Spaghetti Squash
Once you roast spaghetti squash this way for the longest, noodliest, al dente strands, you'll never cook it another way!
Servings: 4 servings
Calories: 41kcal
Ingredients
- 1 spaghetti squash
- avocado oil, about 2 tablespoons, but will vary based on size of squash
- sea salt
Instructions
- Heat oven to 425°F. Line a baking sheet with parchment paper if you want easy clean-up.
- Cut the spaghetti squash cross-wise into 2-inch rings. You can place a kitchen towel under the squash to keep it stable on the cutting board while cutting.
- Scoop out seeds. Place the spaghetti squash rings on the baking sheet. Rub or spray cut surfaces of the squash with avocado oil. Sprinkle with salt.
- Roast for 20-30 minutes until edges are staring to caramelize. If you want more browning, flip the squash over halfway through the cook time.
- Test the squash by poking with the fork. It should give easily. If you're in doubt, err on the side of slightly undercooked, which will give a texture more like al dente pasta rather than mushy.
- Remove cooked squash to plate or cutting board to cool. Using two forks, shred the spaghetti squash away from the outside skins.
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Nutrition
Serving: 1cup | Calories: 41kcal | Protein: 1g | Fiber: 2g