Ingredients
Scale
- 1 medium spaghetti squash (about 2–3 pounds)
- 2 tablespoons extra virgin olive oil
- Salt and pepper to taste
- 2 cloves garlic, minced
- Fresh herbs like parsley or basil, finely chopped (optional)
- Grated Parmesan cheese (optional for serving)
Instructions
- Preheat oven to 400°F (200°C).
- Slice the spaghetti squash in half lengthwise. Scoop out the seeds with a spoon.
- Season the inside of each squash half with 2 tbsp olive oil (1 tbsp each) and then sprinkle with salt, pepper, and fresh garlic.
- Place the squash halves cut-side down on a baking sheet lined with parchment paper. Bake for about 40 minutes, or until the flesh easily shreds into noodles with a fork.
- Use a fork to scrape the squash into shreds.
- Toss the spaghetti squash strands with the remaining olive oil and garnish with fresh chives and Parmesan cheese (optional).
Notes
- Store leftovers in an airtight container in the fridge for up to 4 days.
- Spaghetti squash is ready when the flesh is tender and easily shreds.
- For a vegan version, skip the Parmesan cheese.
- Prep Time: 10 mins
- Cook Time: 40 mins
- Category: Side Dish
- Method: Baking
- Cuisine: American
- Diet: Vegetarian
Nutrition
- Serving Size: 1/2 squash
- Calories: 150
- Sugar: 5g
- Sodium: 200mg
- Fat: 10g
- Saturated Fat: 1.5g
- Unsaturated Fat: 7g
- Trans Fat: 0g
- Carbohydrates: 15g
- Fiber: 3g
- Protein: 2g
- Cholesterol: 0mg