Baked Spaghetti Squash

Spaghetti squash is a big part of my diet. I eat LOADS of it. It really is a remarkably easy add-on to any main entree. A spectacular substitute to spaghetti pasta. After doing a bit of research on the benefits of eating cooked spaghetti squash you will never look at spaghetti pasta again.

Did you know one cup of spaghetti squash contains a mere 42 calories compared to a cup of spaghetti pasta with 221 calories?! Each cup of squash contains 2.2 grams of fiber which aids in the removal of cholesterol in your body, helps regulate your blood sugar and also helps you feel full for longer after your meal. Squash also delivers a range of nutrients including, Vitamins A, C, Potassium and Calcium. “A report from Colorado State University explains that obtaining your daily vitamins through food sources such as spaghetti squash may be more beneficial than taking vitamin supplements, as food contains several chemicals that work together, making the vitamins function more efficiently. Researchers from China, published in the January 2011 issue of “Journal of Environmental Science and Health,” report that the flavonoids found in plant foods work with vitamins and play a role in protecting the body from cancer.” (Found by

The biggest complaint I hear about cooked spaghetti squash is that it’s too soggy. To avoid such saddness here is how I cook my squash, which is between a somewhat soft and crunchy texture.

Baked Spaghetti Squash

First, heat oven to 375 degrees. Line baking sheet with parchment paper. Poke holes around squash and bake squash whole for 20 minutes.





Second, remove squash from oven (wearing oven mitts), cut squash lengthwise in half, remove seeds with a spoon and string bits of Flesh (save the seeds & roast them!), place squash back in oven cut-side-down. Bake for an additional 15-20 minutes depending on how large of a squash you have. 
Baked Spaghetti Squash 2
Lastly, remove squash from oven when tender. The squash is ready when you can gently pull the squash Flesh from the peel. If the squash is too crunchy for your liking put it back in the oven for another 10 minutes or so. Spaghetti squash can be refrigerated for up to a week and frozen for up to 3 months. 



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