Spaghetti Squash Recipe

This Spaghetti Squash Recipe is the easiest way to cook spaghetti squash. Cut it in half, scrape out the seeds, bake it for an hour and use your fork to spaghettify it.

It’s great as a pasta substitute for your Vegan Spaghetti Squash because it’s lower in calories and processed carbs, but much higher in fiber. It’s a little sweet so it ads some extra flavor to your pasta dish. The texture is a little crunchy, like al dente pasta.

This spaghetti squash recipe also makes a great side dish with a little salt and black pepper, red pepper flakes, cilantro, hot sauce, salsa, or just about any of your favorite toppings. If  you’re not concerned about oil, a little vegan butter is delicious on it.

Spaghetti Squash Recipe Instructional Video

If you make this recipe, please let us know your thoughts in the comments below. And please share with your friends to help spread the word about healthy plant based eating.

Spaghetti Squash

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This Spaghetti Squash Recipe is the easiest way to prepare spaghetti squash and it tastes great. Great low processed carbs sub for pasta.

• CourseSide Dish
• CuisineAmerican, Gluten Free, Mediterranean, Oil Free, Soy Free, Vegan, Weight Loss
• MealDinner, Lunch

Servings	Prep Time
4 servings	5 minutes

Cook Time

1 hour

Servings Prep Time 4 servings 5 minutes

Cook Time 1 hour

Spaghetti Squash Votes: 0 Rating: 0 You: Rate this recipe! Print Recipe This Spaghetti Squash Recipe is the easiest way to prepare spaghetti squash and it tastes great. Great low processed carbs sub for pasta. CourseSide Dish CuisineAmerican, Gluten Free, Mediterranean, Oil Free, Soy Free, Vegan, Weight Loss MealDinner, Lunch Servings Prep Time 4 servings 5 minutes Cook Time 1 hour Servings Prep Time 4 servings 5 minutes Cook Time 1 hour

Ingredients

• 1 medium spaghetti squash
• 1 cup water
• salt & pepper to taste

Servings: servings

Instructions

1. Preheat oven to 400 degrees.
2. Cut the spaghetti squash in half and scrape out the seeds.
3. Place the halves face down in a large casserole dish.

   
4. Add 1 to 1 1/2 cups water to the baking dish.
5. Bake for 1 hour or until the tops turn slightly brown.

   
6. Use a fork to spaghettify the squash and place in a serving bowl or sealable container for later. It'll keep up to 5 days in the refrigerator.
7. Serve as a base for spaghetti sauce or as a stand-alone side dish with your favorite toppings.

Recipe Notes

Serving size is 1/4 of the squash.