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Joy In Every Season

January 14, 2016 · 22 Comments

Baked Spaghetti Squash

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Baked Spaghetti Squash is a simple, delicious, low carb, low calorie alternative to pasta. It makes a delicious side dish, but can also be topped with veggie or meat sauces for a fulfilling main course. Baked Spaghetti SquashAlthough a whole spaghetti squash can be tough to cut, it’s actually simpler than you might expect. I cut mine into  1″-1 1/2″ rounds before baking (which is so much easier than cutting a whole spaghetti squash in half lengthwise) and ended up with long strands that resembled spaghetti pasta.

Baked Spaghetti Squash

A simple drizzle of olive oil, a little salt and fresh cracked pepper and they’re ready for the oven. In about a half hour (or until fork tender) you have delicious Baked Spaghetti Squash.

Baked Spaghetti Squash

After baking, I simply used a fork and “stranded” the squash. Voila, perfect spaghetti like strands of healthy Baked Spaghetti Squash. Did you know that a cup of spaghetti is approximately 200 calories and a cup of spaghetti squash is only about 35 calories?

Baked Spaghetti Squash-4

Baked Spaghetti Squash-5

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.

Baked Spaghetti Squash
Print Pin
5 from 10 votes

Baked Spaghetti Squash

Author Joy in Every Season

Ingredients

  • 1 large Spaghetti Squash rinsed and cut into 1-1 1/2" 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

Instructions

  • Very carefully, cut spaghetti squash into 1" - 1 1/2" rounds.
  • Clean pulp and seeds from center of squash 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.

If you’re following a W30 diet, you might want to top your Baked Spaghetti Squash with these delicious  Whole 30 Approved Meatballs.

Whole 30 Meatballs You might also enjoy W30 Approved Beef & Broccoli Beef & Broccoli

W30 approved Stuffed Bell Peppers Stuffed Bell Peppers

Balsamic Dijon Salad Dressing (also W30 approved) Balsamic Dijon Salad Dressing

271 shares
« Healthy Pork Carnitas
Whole 30 Approved Meatballs »

Comments

  1. Lisa H. | Lisa’s Lemony Kitchen says

    January 16, 2016 at 5:07 pm

    Wow… this is brilliant, I must try this carbo-free spaghetti.
    Thank you for sharing.

    Reply
  2. Simon says

    January 17, 2016 at 2:33 pm

    This looks simple but has been on my bucketlist for a while now… Time to make a change I think 🙂 Hope I can find one of these soon!

    Thanks for sharing!

    Reply
  3. Taylor Thurston says

    January 17, 2016 at 2:35 pm

    Such a great alternative to traditional pasta! Sometimes you need your pasta fix but don’t want the heaviness. This is perfect! Thanks for sharing.

    Reply
  4. Jenn says

    January 17, 2016 at 2:42 pm

    Thanks for sharing this recipe. I love spaghetti but unfortunately high carb foods don’t like me so much…will definitely be trying this. I’m already imagining all the great things I could top this off with.

    Reply
  5. lisa @garlicandzest.com says

    January 17, 2016 at 2:50 pm

    You are so right, cutting spaghetti squash is a battle. I usually enlist my husband to half it lengthwise for me and then I scoop out the seeds to roast. This looks like something “I” could do without his help. But then, what do I have him for if not to open jars and cut my squash… LOL!

    Reply
  6. Christine says

    January 17, 2016 at 3:05 pm

    5 stars
    I have been making spaghetti squash for awhile, but not this way. I love it!! I bet this becomes my new favorite!

    Reply
  7. sarah says

    January 17, 2016 at 3:10 pm

    Such a great alternative to zucchini pasta! It’s nice to change up the low carb options once and awhile.

    Reply
  8. Lindsey | Lou Lou Biscuit says

    January 17, 2016 at 5:00 pm

    5 stars
    I’ve been wondering how to make spaghetti squash look like “spaghetti!” This is brilliant! Will definitely try your method next time I make one 🙂

    Reply
  9. Mahy says

    January 18, 2016 at 5:56 pm

    I love simple and fresh veggie based dishes like this! Looks absolutely gorgeous and delicious!!

    Reply
  10. Tina Marie says

    January 29, 2016 at 8:49 am

    5 stars
    I love any kind of squash! I usually bake mine cut in half, but this looks so much easier. I’ll have to give this a try.

    Reply
  11. Tracy says

    January 29, 2016 at 9:30 am

    5 stars
    This method looks SO much better than just cutting it in half, thank you!

    Reply
  12. Rosemary says

    January 29, 2016 at 10:57 am

    5 stars
    I love spaghetti squash, I can’t wait to try this recipe.

    Reply
  13. Karen @ Karen's Kitchen Stories says

    January 29, 2016 at 12:36 pm

    5 stars
    That looks so simple! I can’t believe I’ve never had spaghetti squash!

    Reply
  14. Diane says

    January 29, 2016 at 10:16 pm

    5 stars
    I’m definitely going to have to bake up some spaghetti squash! I have never made it and keep meaning too. This looks absolutely delicious!

    Reply
  15. Brian Jones says

    January 30, 2016 at 7:44 am

    5 stars
    I am so intrigued by the idea of Spaghetti Squash and have set aside a wee spot in our garden and have ordered some seeds to give this a go this year 😀

    Reply
  16. Megan Marlowe says

    January 30, 2016 at 10:08 am

    5 stars
    I absolutely love spaghetti squash and prefer it to pasta any day! There are so many ways to enjoy it but my favorite is with homemade Alfredo sauce!

    Reply
  17. Whitney @ That Square Plate says

    January 31, 2016 at 6:56 pm

    5 stars
    I love the look of this dish! I’ve only worked with a spaghetti squash once, but I remember loving it! Going to have to pick one up next time at the grocery store and try this out! 🙂

    Reply
    • Traci Tapp says

      March 9, 2018 at 1:55 pm

      If I want to pre bake, shred and save for later (as I’m hosting book club and have alot of dishes to serve at once) what is the best way to re heat?h

      Reply

Trackbacks

  1. Whole 30 Approved Meatballs - Joy In Every Season says:
    April 29, 2017 at 3:11 pm

    […] approved marinara sauce. They turned out slightly spicy, tender, and delicious! I served them over Baked Spaghetti Squash and a simple salad with this Homemade Balsamic Dijon Dressing. We had two of our nieces for dinner […]

    Reply
  2. Meatballs! - Joy In Every Season says:
    May 5, 2017 at 2:42 pm

    […] bread, top a bowl of hot buttered pasta, make meatball subs, or for a light version, serve over Baked Spaghetti Squash. And finally, here’s the meatball recipe. Warning, this recipe makes about 5 dozen […]

    Reply
  3. Balsamic Dijon Salad Dressing - Joy In Every Season says:
    June 11, 2017 at 12:17 pm

    […] 30 Meatballs, served over Baked Spaghetti SquashStuffed Bell […]

    Reply
  4. All the Awesome Recipes and Sides for Your Egg Plant Parmesan! - FamilyNano says:
    August 2, 2017 at 8:24 pm

    […] recipe by Joy In Every Season is so simple, the ingredients used are basic everyday ones like pepper and salt, this keeps the […]

    Reply

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Hi, I'm Renee. Welcome to Joy in Every Season. I’ve always loved entertaining, whether it’s hosting a party, a large family BBQ, or simply a dinner for two. I believe that hospitality and entertaining can be effortless with easy recipes and simple tablescapes. Read More…

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