Spaghetti Squash is a simple, delicious, low carb alternative to pasta. It makes a delicious side dish, but can also be topped with veggie or meat sauces for a fulfilling main course. I’ll be posting the Whole 30 approved meatballs that I served with this Spaghetti Squash in a couple of days.
Whole spaghetti squashes can be tough to cut, so please be careful! I cut mine into 1 1/2″rounds before baking, and ended up with long strands that resembled spaghetti pasta.
A simple drizzle of olive oil and a little salt and fresh cracked pepper and popped them into the oven for about a half hour.
After baking, I simply used a fork and “stranded” the squash. Voila, perfect spaghetti like strands of healthy Baked Spaghetti Squash.
**Disclaimer, if you’re following any of my recipes that I note as Whole 30 compliant, please check your ingredient labels first as they can vary.
- 1 large Spaghetti Squash (rinsed and cut into 1-1½" rounds)
- 2-3 TBS olive oil (just enough to lightly drizzle over squash rounds)
- 1 tsp kosher salt (or to taste)
- 1 tsp fresh cracked pepper (or to taste)
- Very carefully, cut spaghetti squash into 1" - 1½" rounds.
- Place onto rimmed baking sheet (foil line or use parchment for easy clean up)
- Drizzle each round with olive oil.
- Sprinkle with salt & pepper.
- Bake at 375* for approx. 30 minutes or until squash is fork tender.
- Remove from oven.
- Using a fork, carefully "strand" the squash so that it resembles spaghetti noodles.
- Serve as is (parmesan cheese optional), or with a favorite veggie or meat sauce.