Baked Spaghetti Squash
Light, tender, and naturally gluten-free, this Baked Spaghetti Squash is a versatile side or pasta alternative. Just roast, fluff, and top with your favorite sauce or seasoning!
Ingredients
- 1 medium spaghetti squash about 2 pounds
- 1 tsp extra virgin olive oil
- ½ tsp kosher salt
- ¼ tsp ground black pepper
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment.
- Trim stem and base from squash.
- Stand upright and carefully slice in half lengthwise.
- Scoop out seeds and stringy pulp with a spoon.
- Drizzle cut sides with olive oil.
- Sprinkle with salt and pepper. Rub to coat evenly.
- See full steps with tips & photos → https://mischacrossing.com/baked-spaghetti-squash/
Notes
- For faster prep, microwave the squash for 2–3 minutes to soften slightly before slicing.
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Great base for low-carb pasta dishes, veggie bowls, or casseroles.
- Want it crispier? Broil for the last 2 minutes for golden edges.