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  • Writer's pictureCheyenne

Spaghetti Squash


1 spaghetti squash

2 tbsp olive oil

Salt and pepper, to taste

*Favorite toppings


  1. Carefully cut off stem from squash. This will give you a flat side so that you can sit the squash upright on a table

  2. Using a large, sharp knife carefully rock the knife back and forth to cut the squash in half as evenly as possible

  3. Use a spoon to scoop out the seeds. You can save the seeds and roast them with some olive oil, salt, and pepper for an easy, yummy snack.

  4. Drizzle or brush about 1 tbsp of olive oil on each half of the squash, then sprinkle with salt and pepper

  5. Place squash cut side down on a parchment lined baking sheet

  6. Baking at 375 F for 40-45 minutes or until squash is tender. Remove from oven and let cool about 10 minutes

  7. Use a fork to scrape the inside of the squash to achieve “spaghetti” texture. You can eat as is, add your favorite pasta or alfredo sauce, or whatever other topping you desire

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