Learn how to cook a spaghetti squash, the perfect low carb vegetable to use as a pasta or rice sub!
Servings: 6 cups
- 1 spaghetti squash
- 1 tablespoon avocado oil
- sea salt to taste
- black pepper to taste
Preheat the oven to 400º F. Line a baking tray with a silicone baking mat, if desired.
Cut the squash in half lengthwise. Use a spoon to scoop the seeds and pith from the center of the squash.
Season the flesh of the squash with avocado oil, salt and pepper.
Place the squash flesh-side down on the baking tray, and bake the squash for 45 minutes to 1 hour, depending on how large the squash is. At 45 minutes, flip the squash over, and test it with a fork. If the strands easily pull from the shell and are tender, the squash is done. If the strands easily break or are mushy, you've overcooked the squash.
*Avocado oil is a great option for high heat cooking because of its high smoke point. Coconut oil is another good oil to use for roasting.
**To speed up the baking process, cut the squash into half lengthwise, remove the seeds, and then cut the squash into 1-inch half moon slices. Place the slices out in a single layer across the baking tray and bake for 25-30 minutes.
Sodium: 27mg | Calcium: 37mg | Vitamin C: 3mg | Vitamin A: 193IU | Sugar: 4g | Fiber: 2g | Potassium: 174mg | Calories: 71kcal | Saturated Fat: 1g | Fat: 3g | Protein: 1g | Carbohydrates: 11g | Iron: 1mg