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Nutrition Facts

Serving Size 1 (15g)

Recipe makes 4 servings

The following items or measurements are not included below:

1 spaghetti squash

Calories 22
Calories from Fat 0 (3%)
Amount Per Serving %DV
Total Fat 0.1g 0%
Saturated Fat 0.0g 0%
Monounsaturated Fat 0.0g
Polyunsaturated Fat 0.0g
Trans Fat 0.0g
Cholesterol 0mg 0%
Sodium 2mg 0%
Potassium 60mg 1%
Total Carbohydrate 5.0g 1%
Dietary Fiber 0.3g 1%
Sugars 0.2g
Protein 1.0g 1%

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Properly Prepared Spaghetti Squash

Recipe #162765 | 1¼ hours | 15 min prep | add private note

By: BentSlightly
Apr 3, 2006

This recipe can be substituted in ANY pasta sauce or recipe, and can be eaten hot or cold. Very versatile main, or side dish and very hard to screw up.

SERVES 4 (change servings and units)

Ingredients

Directions

  1. 1
    Preheat oven to 350-375.
  2. 2
    Halve raw spaghetti squash with a sturdy sharp knife, scoop out, and discard the squash poop with a spoon.
  3. 3
    Place halves onto an oven safe cooking dish face up.
  4. 4
    Clean head of garlic and thinly slice garlic, (the larger pieces of garlic brown nicely, and offer a wonderful layer of complexity to the dish).
  5. 5
    Spread garlic into the bowl like shape of the squash, salt and pepper vigorously, drizzle with a 50/50 mixture of olive oil, and vegetable oil (get the oil everywhere inside the squash).
  6. 6
    Place onto the upper middle rack of the oven for about 30-40 minutes. (You will know it is ready when the squash separates with little resistance from the skin).
  7. 7
    Remove from oven, and place in coldest location possible for at least 20 minutes, before separating from skin.
  8. 8
    Use a fork to scoop and separate squash strands, add any other ingredients you like at this point.
  9. 9
    Parmesan, Romano, or Pecorino, Feta, are all excellent additions to this dish, as well as, meat, sausage, veggies, olives, the list is endless.
  10. 10
    WARNING **** If you use a loose tomato based sauce DO NOT add it immediately to the squash; this makes the squash runny, mushy, and unpalatable. Instead garnish the dish with a little bit of sauce atop the squash, and then offer more sauce on the side, in a separate dish.
  11. 11
    If you ever had it served this way you know what I mean.
  12. 12
    You can also take any leftovers and add a little bit of flour, and make into patties and fry.

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Featured Reviews for This Recipe

From: Chef #555646

On Apr 23, 2008

I have tried spaghetti squash before and I did not like anything about it. I found myself with a few more and discovered your recipe. It is like a different product. I am a convert. Your recipe is excellent. Thank You.

0 people found this review helpful

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  • From: Lissy Low

    On Mar 20, 2008

    This is the first time I attempted at cooking spaghetti squash and I'm so glad I chose this recipe. As a first timer, the details in the recipe made it easy for me to understand and follow. The squash baked well and it tastes really good. Thank you for sharing this delightful recipe.

    1 person found this review helpful

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    From: AKillian24

    On Aug 30, 2006

    For anyone who has made mush spaghetti squash - PLEASE give this recipe a go. The strands are hearty and hold sauce like true noodles, rather than the sponge-type effect of overcooked regular spahgetti squash. I used misted olive oil only and used this in a sweedish meatball reciepe. Thank you!!!!

    7 people found this review helpful

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  • From: Sharon777

    On Jan 9, 2007

    This is the only way to cook spaghetti squash. It doaesn't have that mushy, wet taste that you get when microwaving or boiling. Excellent flavor. It did however take much longer to cook than specified but it certainly deserves 5 stars.

    4 people found this review helpful

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  • Read all 21 reviews

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