Baked Spaghetti Squash

Keto Recipes

A simple spaghetti squash recipe that can be made as a side dish or as the star of the meal.

Servings: 6

Split into 6 equal portions.

Nutritional Info (Per Serving)

Calories Fats (g) Protein (g) Net Carbs (g)
75.0 4.1 1.2 8.0

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Instructions

  1. Smallish spaghetti squashes are easier to cut for this recipe. Use caution when cutting the squash.
  2. Preheat the oven to 400F.
  3. Slice the ends off the squash and discard. Then, cut about 1½ inch wide rounds of the squash (I make 4 cuts in a small squash) and set on a baking dish lined with unbleached parchment paper, for easy cleanup.
  4. Use a spoon to scrape out the seeds.
  5. Sprinkle with olive oil.
  6. Bake until the strands are tender but not mushy, about 50-60 minutes. If you prefer your spaghetti squash more firm, reduce baking time to about 40 minutes. Use a fork to pull the strands into the center of each round. This creates long strands of spaghetti.

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