Whether you are trying to cut carbs or you just want to sneak more vegetables into your diet, baked spaghetti squash may be just what you need in your life. Spaghetti squash is nature’s low carb pasta and it is also gluten free. Although it only comes in only one pasta shape: spaghetti, it is still quite versatile. In this recipe I make a classic spaghetti with red sauce, however, you can add any pasta sauce you wish.
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What tools do you need to make baked spaghetti squash?
- Sheet pan or cookie sheet
- 8 inch chef’s knife
- Cutting board
- Silicone brush
- 9×9 baking dish
Ingredients:
- 3 pound spaghetti squash
- 2 tablespoons olive oil
- salt and pepper to taste
- 1 medium onion diced
- 1 jar pasta sauce
- 1/2 cup grated parmesan cheese
Instructions:
Preparing the squash
First rinse the squash. Place it on a cutting board and use an 8 inch chef’s knife to slice it in half. If you find this difficult here are some tips:
- First cut off the end with the stem, because this is the most difficult part to cut.
- Make slits all around the middle with a paring knife then microwave the squash for 3-4 minutes until slightly softened.
After your squash is sliced in half, use a spoon to scoop out the seeds.
Then use a silicone spatula to spread 1 tablespoon of olive oil on each half. Sprinkle with salt and pepper.
How to bake spaghetti squash
Place the squash cut side down on a sheet pan or cookie sheet. Preheat the oven to 400 degrees.
Bake for 25 minutes or until the flesh separates easily when pricked with a fork. Note, this time is for a 3 pound squash, the time may vary with a larger or smaller squash. While your squash bakes, sauté the onion.
Preparing your pasta
Allow the squash to cool for 15 minutes or until it is cool enough to handle. Use a spoon to scoop out the flesh aka: pasta. Use 2 forks to separate any large chunks.
Place the squash into a greased 9×9 baking dish.
Mix in sauteed onions and pasta sauce. Top with grated parmesan.
Baking the pasta
Preheat the oven to 350 degrees F. Bake for 15-20 minutes or until warm and bubbly.
More Low carb Recipes
Printable Recipe
Servings
4 minutes
Preparing Time
5 minutes
Cooking Time
25 minutes
Calories
kcal
INGREDIENTS
3 pound spaghetti squash
2 tablespoons olive oil
salt and pepper to taste
1 medium onion diced
1 jar pasta sauce
1/2 cup grated parmesan cheese
DIRECTION
-
Prepare the Squash
First rinse the squash. Place it on a cutting board and use an 8 inch chef’s knife to slice it in half. After your squash is sliced in half, use a spoon to scoop out the seeds. Then use a silicone spatula to spread 1 tablespoon of olive oil on each half. Sprinkle it with salt and pepper.
-
Bake the squash
Place the squash cut side down on a sheet pan or cookie sheet. Preheat the oven to 400 degrees. Bake for 25 minutes or until the flesh separates easily when pricked with a fork. Note, this time is for a 3 pound squash, the time may vary with a larger or smaller squash. While your squash bakes, sauté the onion.
-
Prepare the pasta
Allow the squash to cool for 15 minutes or until it is cool enough to handle. Use a spoon to scoop out the flesh aka: pasta. Use 2 forks to separate any large chunks. Place the squash into a greased 9×9 baking dish. Mix in sauteed onions and pasta sauce. Top with grated parmesan.
-
Bake the pasta
Preheat the oven to 350 degrees F. Bake for 15-20 minutes or until warm and bubbly.
NOTES
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