Oven-Baked Spaghetti Squash Recipe: Easy and Nutritious
When in season, I eat spaghetti squash a few nights a week. It comes close to the “real thing” in appearance (hence the name) — sort of tricking your mind into thinking you are indulging — but it surpasses it’s gluten-heavy twin exponentially in its nutritional benefits.
Unlike a bowl of plain old spaghetti and marinara, spaghetti squash is loaded with vitamin A and potassium and is also packed with fiber — making it extremely filling — but it’s low in carbohydrates and calories — only 42 calories in a cup.
I often pair it with homemade marinara and turkey or chicken meatballs, or a hearty tomato sauce packed with vegetables.
Added bonus: It’s beyond easy to cook — requiring minimal prep — and one squash goes a long way, giving you at least two nights of dinner for two.
Ingredients: Oven-Baked Spaghetti Squash Recipe
- 1 medium spaghetti squash
- Salt and pepper to taste
- 2 TB coconut oil
– Preheat oven to 400 degrees
– Cut off top and bottom of spaghetti squash (approx 1 inch on each side) and slice down the middle.
– Scoop out seeds in each half and season with oil and salt and pepper to taste.
– Cook for 40 minutes
– When cool enough to handle, rake out the flesh of the squash with a fork.