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Spaghetti squash is a wonderful way to make noodles if you are avoiding grains or gluten. Mix it into your favorite stir fry or eat it with spaghetti sauce.
Spaghetti squash has an extremely tough skin when raw and can be difficult to cut with a knife. Baking it whole and then cutting it is so much easier.
Easy Baked Spaghetti Squash
Ingredients
1 whole spaghetti squash, about 3–4 pounds
Instructions
Preheat oven to 375 degrees
Prick the squash all over with a sharp knife. Poking with a fork will not puncture the squash deep enough and your squash may explode during baking.
Place squash on a baking sheet on its side
Bake for 1 hour, turn the squash over once during baking to avoid burning on one side. Squash should be fairly soft to the touch and you can pierce it with a fork pretty easily.
Remove from oven. Let cool for 10 minutes.
Slice squash horizontally and scoop out the seeds and the membrane. Scrape flesh with a fork to separate the strands and serve.
2 responses to “Easy Baked Spaghetti Squash”
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[…] that way, I’ve started making veggie noodles more often. You can always prepare natures Spaghetti Noodles or use a spiral slicer to make zucchini noodles, sweet potato noodles, yellow squash […]