Oven-baked spaghetti squash is a wholesome, simple dish that goes with every part. A complete spaghetti squash is halved, flippantly seasoned, and baked for a lightweight facet or low-carb important dish that’s flavorful and filling.
- Taste: Mild, barely candy, and nutty with a touch of roasted goodness.
- Swaps: Use garlic butter, infused oil, or browned butter for a lift of taste!
- Prep Notice: This recipe is ideal for meal prep. Prepare dinner as soon as and luxuriate in scorching or chilly all week lengthy.
- Serving Recommendations: Toss strands with pasta sauce or make a easy cacio de pepe.
3 Easy Substances
- Spaghetti Squash: Search for heavy, unblemished squash with a fair golden coloration.
- Fats: Butter, oil, or leftover bacon grease helps to caramelize the squash and add taste.
- Seasonings: Apart from salt and pepper, attempt a gentle Italian mix, a spicy adobo, or a zesty Cajun taste to match the meal.
How one can Bake Spaghetti Squash
- Reduce the squash in half vertically and take away the seeds and stringy fibers.
- Season the lower sides with butter or oil and desired seasonings.
- Bake cut-side down till tender.
- When cool sufficient to deal with, separate the flesh into strands with a fork.
Holly’s Useful Hints
- You’ll know spaghetti squash is completed when you may pierce the pores and skin with a fork or knife simply.
- Regardless that spaghetti squash could be cooked within the microwave, this methodology enhances its sweetness by caramelizing the sides.
- I like to avoid wasting the seeds for roasting; they style identical to my roasted pumpkin seeds.
Storing Leftovers
Hold leftovers in an hermetic container within the fridge for as much as 4 days or within the freezer for as much as 6 months. Reheat within the oven or within the microwave and season as desired
Candy and Savory Squash Recipes
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Baked Spaghetti Squash
This baked spaghetti squash is really easy to make and excellent as a lightweight pasta swap or a easy veggie facet.
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Set your oven to preheat at 400°F.
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Slice the spaghetti squash in half lengthwise. Take away the seeds and any stringy components and discard them, or save the seeds to roast later.
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Brush the lower facet with oil or butter, then sprinkle with salt and pepper.
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On a parchment-lined baking sheet, place the squash with the cut-side going through down and bake 40 minutes or till simply tender.
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Let it cool for five minutes, then flip the spaghetti squash cut-side up and use a fork to softly scrape the within into noodle-like strands.
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Season with extra butter, salt and pepper if desired.
- Leftover squash could be saved in an hermetic container within the fridge for as much as 4 days.
- Reheat within the oven or within the microwave till heated by.
Energy: 125 | Carbohydrates: 17g | Protein: 2g | Fats: 7g | Saturated Fats: 4g | Polyunsaturated Fats: 1g | Monounsaturated Fats: 2g | Trans Fats: 0.2g | Ldl cholesterol: 15mg | Sodium: 86mg | Potassium: 262mg | Fiber: 4g | Sugar: 7g | Vitamin A: 465IU | Vitamin C: 5mg | Calcium: 57mg | Iron: 1mg
Vitamin data supplied is an estimate and can differ primarily based on cooking strategies and types of components used.
Course Facet Dish
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