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Quick and Spicy Spaghetti Squash

Rated as 4.1 out of 5 Stars

"This one is good, try it!"
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Ingredients

50 m servings 122 cals
Original recipe yields 4 servings

Directions

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  • Prep

  • Cook

  • Ready In

  1. Preheat oven to 350 degrees F (175 degrees C).
  2. Coat the inside of squash with about 1 tablespoon olive oil. Place squash, cut-side down, on a baking sheet.
  3. Bake in the preheated oven until squash is tender, about 30 minutes. Cool squash for 10 minutes.
  4. Shred the inside of squash with a fork and transfer to a bowl. Add remaining olive oil, parsley, red pepper flakes, salt, and pepper to shredded squash and toss to coat.

Footnotes

  • Tip
  • Aluminum foil helps keep food moist, ensures it cooks evenly, keeps leftovers fresh, and makes clean-up easy.

Nutrition Facts


Per Serving: 122 calories; 8.2 g fat; 13.5 g carbohydrates; 1.4 g protein; 0 mg cholesterol; 70 mg sodium. Full nutrition

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Reviews

Read all reviews 18
  1. 21 Ratings

  2.  
    Rated as 5 out of 5 Stars
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    Rated as 4 out of 5 Stars
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    Rated as 3 out of 5 Stars
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    Rated as 2 out of 5 Stars
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    Rated as 1 out of 5 Stars
Most helpful positive review

Perfect! I used red chile EVOO and it added even more of a kick.

Most helpful critical review

I never like to leave a poor review but I found this rather bland. I assumed that 1 tbs was a typo, holly hot, so I just added a very healthy tsp. Should I make this again I would roast a garlic...

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Perfect! I used red chile EVOO and it added even more of a kick.

This was my first try at spaghetti squash and this recipe was easy and delicious!

I never like to leave a poor review but I found this rather bland. I assumed that 1 tbs was a typo, holly hot, so I just added a very healthy tsp. Should I make this again I would roast a garlic...

For years, l have been intimidated by spaghetti squash. After a few recipes, the fear has gone! This simple recipe is a good starter for those that have not prepared spaghetti squash.

Delicious! Cut the rep pepper at least in half though - mouth was on fire!!

Ooo 1 tsp of red chili flakes was too much, really spicy. I will cut the amount in 1/2 next time, it also needs garlic, a clove or two.

This was so easy and I will be making it again soon. A pleasant surprise.

I followed the recipe except I just sprinkled pepper flakes on, probably 1/2 tsp. it was good, not exciting but good side dish and healthy. I'll make it again.

Pretty quick, tasty dish. I love spicy food, but found 1 tbsp of red pepper flakes way too spicy! Would use half the red pepper flakes next time. Took another's recommendation to sprinkle some s...