Basic Spaghetti Squash ~ No water used.
- Minutes to Prepare:
- Minutes to Cook:
- Number of Servings: 4
Ingredients
1 small spaghetti squash1 tbsp olive oil1 tsp kosher salt
When I started cooking spaghetti squash every recipe called for water. I did not like the consistancy and the leftovers had a lot of water in the bottom. So I experiemented and this is what I came up with.
Pre-heat oven to 350 degrees.
There is a trick to cutting open a spaghetti squash, cut the tip off as it is hard to cut through the stem, then place cut side down and cut in half and clean out the seads. Place squash cut side up in an oven safe dish, I use a jelly roll pan, and salt then drizzle with the olive oil. Turn pieces face down, poke a couple of holes in the outer skin, I use a knife, and put in oven. The way I test to see if they are done is to take some tongs to the squash, squash is done when the sides squeeze in, this is 30 to 45 minutes. Let cool and then take a fork and pull out the squash.
Each squash will yeild different amounts, I use one cup of squash for a serving.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRAZYDOGLADYBO.
Pre-heat oven to 350 degrees.
There is a trick to cutting open a spaghetti squash, cut the tip off as it is hard to cut through the stem, then place cut side down and cut in half and clean out the seads. Place squash cut side up in an oven safe dish, I use a jelly roll pan, and salt then drizzle with the olive oil. Turn pieces face down, poke a couple of holes in the outer skin, I use a knife, and put in oven. The way I test to see if they are done is to take some tongs to the squash, squash is done when the sides squeeze in, this is 30 to 45 minutes. Let cool and then take a fork and pull out the squash.
Each squash will yeild different amounts, I use one cup of squash for a serving.
Serving Size: Makes 4 1 cup servings
Number of Servings: 4
Recipe submitted by SparkPeople user CRAZYDOGLADYBO.
Nutritional Info Amount Per Serving
- Calories: 71.7
- Total Fat: 3.8 g
- Cholesterol: 0.0 mg
- Sodium: 609.2 mg
- Total Carbs: 10.0 g
- Dietary Fiber: 2.2 g
- Protein: 1.0 g
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