Spaghetti Squash
Roasted spaghetti squash, served with any sauce on the side.
Side DishAmericanTotal 55 minYield 1 servingScaled Quarter — ¼×
Side DishAmericanTotal 55 minYield 1 ⅓ servingsScaled Third — ⅓×
Side DishAmericanTotal 55 minYield 2 servingsScaled Half — ½×
Side DishAmericanTotal 55 minYield 4 servingsScaled Original — 1×
Side DishAmericanTotal 55 minYield 8 servingsScaled Double — 2×
Side DishAmericanTotal 55 minYield 12 servingsScaled Triple — 3×
Side DishAmericanTotal 55 minYield 16 servingsScaled Quadruple — 4×
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 375 degrees (190°C).
- Slice squash in half long ways, and scoop out the guts.
- Spray with olive oil, and spice it liberally.
- Bake for 35 minutes, or until shell begins to pull back from the meat.
- Move to a cold place (outside if it's winter, freezer or fridge if you have room) for 20 minutes.
- Shred with a fork.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 375 degrees (190°C).
- Slice squash in half long ways, and scoop out the guts.
- Spray with olive oil, and spice it liberally.
- Bake for 35 minutes, or until shell begins to pull back from the meat.
- Move to a cold place (outside if it's winter, freezer or fridge if you have room) for 20 minutes.
- Shred with a fork.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 375 degrees (190°C).
- Slice squash in half long ways, and scoop out the guts.
- Spray with olive oil, and spice it liberally.
- Bake for 35 minutes, or until shell begins to pull back from the meat.
- Move to a cold place (outside if it's winter, freezer or fridge if you have room) for 20 minutes.
- Shred with a fork.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 375 degrees (190°C).
- Slice squash in half long ways, and scoop out the guts.
- Spray with olive oil, and spice it liberally.
- Bake for 35 minutes, or until shell begins to pull back from the meat.
- Move to a cold place (outside if it's winter, freezer or fridge if you have room) for 20 minutes.
- Shred with a fork.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 375 degrees (190°C).
- Slice squash in half long ways, and scoop out the guts.
- Spray with olive oil, and spice it liberally.
- Bake for 35 minutes, or until shell begins to pull back from the meat.
- Move to a cold place (outside if it's winter, freezer or fridge if you have room) for 20 minutes.
- Shred with a fork.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 375 degrees (190°C).
- Slice squash in half long ways, and scoop out the guts.
- Spray with olive oil, and spice it liberally.
- Bake for 35 minutes, or until shell begins to pull back from the meat.
- Move to a cold place (outside if it's winter, freezer or fridge if you have room) for 20 minutes.
- Shred with a fork.
Ingredients
Tap one to check it off
Instructions
- Preheat oven to 375 degrees (190°C).
- Slice squash in half long ways, and scoop out the guts.
- Spray with olive oil, and spice it liberally.
- Bake for 35 minutes, or until shell begins to pull back from the meat.
- Move to a cold place (outside if it's winter, freezer or fridge if you have room) for 20 minutes.
- Shred with a fork.
Notes
Always serve any sauce on the side. The squash will get mushy very fast if you put sauce on top like you would regular pasta noodles.