I’ve recently been obsessed with making spaghetti squash, and after serving it to a few friends I can confirm that this meal is a hit! Spaghetti squash gets a bad rep for being a lot of work and taking a long time to cook. Thankfully, with quite a bit of practice, I’ve somewhat mastered a quick, effective and delicious way to serve this dish. It’s a fan favourite, but it’s also great for meal prepping!
Spaghetti squash, unlike its root vegetable relatives, is a non-starchy and low calorie vegetable, but that doesn’t mean it’s not nutrient-dense. Spaghetti squash is high in many key vitamins and minerals including vitamin A, which protects the eyes and skin from cellular damage, calcium, which supports bone health, and is a good source of omega 3 and antioxidants, which helps reduce inflammation.
This recipe will show you how to cook spaghetti squash, but would pair nicely with my marinara sauce recipe.
- Preheat oven to 400 degrees Fahrenheit and line a large baking sheet with tinfoil.
- Place your spaghetti squash in a microwave-safe dish and microwave for 2 minutes, flipping it halfway through (this will help soften the squash and make cutting it a bit easier).
- With a large knife, carefully cut off the stem end. Place that now-flat size down on the cutting board and slice the squash lengthwise.
- With a spoon, scoop out the seeds, drizzle the insides with olive oil and season with salt and pepper.
- Place the squash with the cut side down on the baking sheet and put in the oven for 30-40 minutes or until tender.
- Once they’re done, scoop out the inside with a fork and enjoy!
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