I’ve had SO many requests to post this recipe and finally remembered to take pictures when I cooked it last night 😉 .
I love roasting an entire spaghetti squash and then freezing individual portions for a quick and easy way to add volume to my meals. I use it in spaghetti squash pad thai, with marinara sauce to make “spaghetti” or as a side dish to get in some extra micronutrients.
I only discovered spaghetti squash about 6 months ago, but now it’s a staple in my kitchen. Enjoy!
- Preheat your oven to 350 degrees. Cut the spaghetti squash long ways. You may have to run your knife around it twice to get all the way through.
- Scoop out the seeds.
- Spray generously with zero-calorie cooking spray.
- Season with salt and pepper.
- Bake (flesh side up) in the oven for an hour.
- After removing the squash, I use a spoon to scoop out the excess cooking liquid that will be sitting inside. It keeps the squash firmer when I eat it and less squishy.
- Let it cool for at least 30 minutes, then “fork” the squash to loosen it. It should look like spaghetti noodles!
- I put mine in individual baggies then weigh each one so I know the exact macros for each. This makes planning ahead so much easier!