Baked Spaghetti Squash
An easy, staple recipe that you need to have on hand. Spaghetti squash is the best gluten-free option for replacing wheat noodles, and it's packed with nutrients!
Ingredients
- 1 spaghetti squash
- 2 tbsp. olive oil, extra virgin
- kosher salt, to taste
- cracked black pepper, to taste
Instructions
- Preheat oven to 400°F. Line a large baking sheet with parchment paper and set aside.
- Microwave spaghetti squash for 3-5 minutes to soften and make it easier to cut. Then, carefully cut in half from top to bottom and use a spoon to remove the seeds.
- Drizzle olive oil inside of squash, sprinkle generously with salt and pepper, and place cut side down on a parchment paper-lined baking sheet.
- Bake for 35-45 minutes or until soft. (Tip: It's done when you can easily poke a fork through the skin.)
- Serve with pasta sauce of your choice. I like Ragu Simply Traditional Sauce with no sugar added.
Notes
- Refrigerate squash within two hours of cooking.
- Store leftover cooked squash in an airtight container in the refrigerator for 3-5 days.