Baked Spaghetti Squash

Photo by Food Feed Studios

Spaghetti squash is a favorite among the winter vegetables typically used for its ability to substitute pasta dishes along with its nutty flavor and nutrient profile. This yellow spaghetti squash comes in many different forms and colors from cream color to orange. While it’s low in calories and high in micronutrients, it’s also associated with a number of different health benefits.

One cup (155 grams) of cooked spaghetti squash provides the following nutrients[*]:

• Calories: 42

• Carbs: 10 grams

• Fiber: 2.2 grams

• Protein: 1 gram

• Fat: 0.5 grams

• Vitamin C: 9% of the Reference Daily Intake (RDI)

• Manganese: 8% of the RDI

• Vitamin B6: 8% of the RDI

• Pantothenic acid: 6% of the RDI

• Niacin: 6% of the RDI

• Potassium: 5% of the RDI

Spaghetti squash is low in calories but high in fiber, vitamin C, manganese, and vitamin B6.

Macros/per serving:

Calories: 31

Fat: 0.6g

Carbs: 7g (Net Carbs: 5.5g)

Protein: 0.6g

Ingredients

• 1 spaghetti squash

• 1 tbsp olive oil

• 1 tsp Himalayan sea salt

• 1 tsp pepper

Instructions

1. Preheat oven to 400 degrees. Spread parchment paper on top of sheet pan.

2. Cut spaghetti squash either way down the middle.

3. Drizzle olive oil, salt, and pepper on spaghetti squash.

4. Put on pan and place in the oven for 40 minutes.

5. Once the spaghetti squash is baked, pull out and allow to cool.

6. Scrape the squash out with a fork in a bowl.