Oven-Baked Spaghetti Squash Recipe: Easy and Nutritious

oven-baked spaghetti squash recipe, paleo spaghetti squashWhen 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.




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