Spaghetti squash is not only delicious on its own but also is the ultimate pasta substitute. This baked spaghetti squash is so easy to make. It will satisfy all of your pasta cravings, It is also Whole30, paleo, vegan, and gluten-free.
One of my favorite winter squash, Spaghetti squash, is a great alternative to pasta for anyone who is gluten-free, paleo, following whole30, or looking for a lower-carb “noodle” option. It has the shape that mimics spaghetti strands has a more savory taste compared to butternut or acorn squash.
A perfect comforting Whole30 “Pasta” Dish: Healthy Bolognese Sauce (Whole30, Keto) with baked spaghetti squash.
How to Make Spaghetti Squash
I remember the first time I attempted to make spaghetti squash. It was quite a long time ago, and it did NOT go well. I found a “how-to” blog post, much like the one that you’re reading now, however it did not mention that it can sometimes be very difficult to initially cut the spaghetti squash in half. (Maybe they are using a sharper knife, or have stronger arms).
As a result, I ended up with a hacked up squash and some battle wounds. So, after learning some tips and tricks over the years I thought I’d do you all a favor and give you an all-inclusive low down on the how-to of easily making spaghetti squash.
SO.. The biggest tip I can give you for making spaghetti squash is to soften it slightly BEFORE cutting it:
Preheat your oven to 400 F and bake for 5 minutes.
This step should be enough to soften the squash enough to cut it and not be too hot to the touch. Also, having a good quality sharp knife is key. A dull knife can be very dangerous, and I can’t have you getting hurt from one of my recipes.
Now, once you’ve baked your squash for 5 minutes and cut it in half (the long way), scoop out the seeds. Drizzle each side with avocado oil, salt, and pepper, to taste.
Place each half of the squash face down on a lined baking pan, then put in a 400 F oven for 35 – 40 minutes. Remove from oven, flip the squash over and shred the “spaghetti” with a fork.
CAUTION – Squash will be very hot! I recommend letting it cool for 5-10 minutes before shredding or use tongs to hold the squash in place while you shred.
Why I Love Spaghetti Squash
Aside from being a super healthy and worthy alternative to pasta, I think spaghetti squash is actually really fun to make. It would be a great way to involve kids in meal prep or cooking (once the squash is cooled of course!) and it has such a great flavor.
Moreover, it is pretty inexpensive in stores, and you get a lot f spaghetti strands out of one squash, so this is a really great recipe staple to stretch your dollars if you’re on a budget or just trying to save money. Who says healthy isn’t affordable?!
The “spaghetti” strands can be used for more than just a pasta-style dish as well. You can use it in casseroles, as a side, or make a breakfast bowl with it. It holds up well against meat, vegetables, and sauces, so there are endless possibilities on what you can make with it.
Why Spaghetti Squash is a Healthy Choice
As with any processed food, many store-bought pastas contain preservatives and other added ingredients that really provide no nutritional value. Traditional (white) pasta is also high in carbs and high on the glycemic index with very little fiber, if any.
Last but not least, spaghetti squash is your 1-ingredient pasta that provides tons of vitamins, minerals, and fiber as well. The fiber content will help fill you up and keep you feeling full longer, so it can help with weight loss too!
I hope this helps make your squash making experience a positive one! Does anyone else have a story like mine? Leave a comment below!
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You may Like these other Easy Whole30 “How-To” Recipes:
- 1 spaghetti squash
- 1 - 2 tbsp olive oil
- salt and pepper to taste
- Preheat the oven to 400 F. Place spaghetti squash on a baking pan. Bake for 5 minutes (to soften the skin) and let it cool slightly.
- Cut Spaghetti Squash in half lengthwise. Scoop out the seeds using a spoon.
- Place the spaghetti squash face up and drizzle with oil. Season with a pinch of salt and pepper.
- Bake with face down for 35 - 40 minutes.
- Once it has cooled enough to handle, use a fork to gently run along the long side of squash to separate the strands.
Store in an air-tight container in the fridge up to 3 - 4 days.
Sometimes oven temperature may vary, I recommend checking on the squash around 30 minutes to prevent overcooking.
Amount Per Serving: Calories: 115Total Fat: 7gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 6gCholesterol: 0mgSodium: 117mgCarbohydrates: 13gFiber: 3gSugar: 5gProtein: 2g
The Nutrition Facts above are specific to the ingredients I chose to use for this recipe, which may vary.