This is a super easy recipe for spaghetti squash that I often eat for lunch when I am looking for something healthy and quick.

Recipe Summary

prep:
10 mins
cook:
40 mins
additional:
10 mins
total:
1 hr
Servings:
2
Yield:
2 servings
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Ingredients

2
Original recipe yields 2 servings
The ingredient list now reflects the servings specified
Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 350 degrees F (175 degrees C). Place the squash halves into a large baking dish with the cut-sides facing down.

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  • Bake in the preheated oven until easily pierced with a knife, about 40 minutes. Cool squash for 10 minutes.

  • Shred the inside of the squash with a fork and transfer to a bowl. Add olive oil, salt, and pepper to shredded squash and toss to coat. Serve with Parmesan cheese.

Nutrition Facts

180 calories; protein 3.2g; carbohydrates 24.3g; fat 9.5g; cholesterol 2.2mg; sodium 175.2mg. Full Nutrition
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Reviews (6)

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Most helpful positive review

Rating: 4 stars
05/19/2020
It was easy enough to make, though I felt it needed an extra 10 minutes to cook and was still quite al dente. I tripled the parmesan, added Italian herbs, fresh parsley, garlic powder and butter, in addition to butter and salt, and it went over very well for my 11yo daughter, who "hates" all squash. She had three servings. While the cheese and butter detract from the nutrients, I gotta start somewhere in getting her to eat a wider variety of veggies. Read More
17 Ratings
  • 5 star values: 9
  • 4 star values: 7
  • 3 star values: 1
  • 2 star values: 0
  • 1 star values: 0
Rating: 4 stars
11/27/2017
I had half a spaghetti squash left over from making shrimp scampi over spaghetti squash and took it to work - perfect light lunch with the Parmesan. will have it again tomorrow:-) Read More
Rating: 4 stars
02/23/2019
I didn't have parmesan cheese but I had some spaghetti sauce. Delicious! Great for lunch. Will cook again soon! Read More
Rating: 4 stars
12/21/2019
Made as instructed. Nice a bit bland needs spices or pesto. Read More
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Rating: 4 stars
10/19/2018
Very easy. Read More
Rating: 4 stars
05/19/2020
It was easy enough to make, though I felt it needed an extra 10 minutes to cook and was still quite al dente. I tripled the parmesan, added Italian herbs, fresh parsley, garlic powder and butter, in addition to butter and salt, and it went over very well for my 11yo daughter, who "hates" all squash. She had three servings. While the cheese and butter detract from the nutrients, I gotta start somewhere in getting her to eat a wider variety of veggies. Read More
Rating: 4 stars
01/20/2019
Really easy recipe! I added additional seasoning mix and added extra parm. I'll have to try other additions or subtractions the next time I make it. Read More
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