How Long To Cook Spaghetti Squash At 425

Baked Spaghetti Squash makes the perfect side dish on its ain or is cracking topped with Bootleg Pasta Sauce or served alongside my favorite Craven Parmesan Recipe!

This easy veggie is much lower in carbs than pasta (of course) and has a light flavor with a shape that mimics spaghetti strands. This veggie isn'texactly like eating a basin of your favorite egg noodles, just information technology's a pretty tasty substitute!

Baked Spaghetti Squash

While I dearest to  Melt Spaghetti Squash In The Microwave, cooking it in the oven produces a different flavor. Baked spaghetti squash becomes slightly caramelized on the edges making it sweeter and a bit richer, more like a winter squash (although it's yet much less sweetness than roasted acorn squash).

It pairs well with robust pasta sauces, marinara sauce or even topped with crock pot meatballs. We as well dearest to serve it equally a side dish with butter, salt and pepper (and a sprinkle of feta or parmesan).

How to Cook Spaghetti Squash in the Oven

Merely like Roasted Butternut Squash, spaghetti squash is piece of cake to melt in the oven but non always easy to cut. When I buy spaghetti squash at the grocery store, I ask if the grocer can cut information technology in half for me and almost of the time they volition!

If you're cut it yourself, microwaving information technology 3-four minutes will brand the outside of the spaghetti squash tender and much easier to cut. Be sure to poke the squash it with a fork a few times (and don't cook it longer than five minutes, information technology can build upwards force per unit area and burst if it'due south whole).

How Long to Bake Spaghetti Squash

I most often bake spaghetti squash at a higher temperature to let it to caramelize. If you are cooking other items in the oven at a lower temperature, you can melt the squash with it and but add a lilliputian bit of actress time.

For a 1.v-two pound spaghetti squash:

• melt at 425°F for 35-45 minutes
• melt at 400°F for forty-50 minutes
• melt at 375°F for l-hr
• melt at 350°F for 55-70 minutes

The cook times can vary based on the size of your squash. You can tell if your squash is washed if you can pierce through the skin adequately easily. You lot may want to cheque your squash 5 minutes earlier the cooking fourth dimension in case yours is fix a little before.

Some recipes enquire for a bit of water to exist added to the dish which may reduce cooking time slightly as it can help to steam the squash. I personally prefer it without as it gets a meliorate caramelization and the strands hold their shape ameliorate.

Serving Baked Spaghetti Squash

I've seen spaghetti squash equally small as iii/4 lb and as large as 4-5lbs and so of course the number of servings per squash will vary.

A medium to small squash will serve 4 as a side dish and ii as a main topped with sauce. A big squash will serve closer to 6 (or even 8) as a side dish and four as a main.

Spaghetti squash both freezes well and reheats well (plus its great added to Homemade Chicken Noodle Soup) then I ever err on the side of actress if I'm not sure near servings.

Baked Spaghetti Squash

Prep Fourth dimension 5 minutes

Melt Time 45 minutes

Full Time 50 minutes

Servings 4 servings

Baked spaghetti squash is like shooting fish in a barrel to make and produces tender spaghetti-like strands.

• ▢ 1 spaghetti squash approximately ii pounds
• ▢ 2 tablespoons butter or olive oil
• ▢ salt and pepper to taste

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• Preheat oven to 400°F.

• Cut spaghetti squash in half lengthwise. Scoop out seeds and stringy bits and discard (or relieve the seeds for roasting).

• Drizzle the cutting side with oil or spread with butter. Flavor with table salt and pepper.

• Place cutting side down and bake forty minutes or just until tender.

• Cool 5 minutes. Flip spaghetti squash over and gently run a fork down the squash to divide into strands.

• Season with boosted butter, salt and pepper if desired.

Calories: 136 , Carbohydrates: 16 g , Protein: 1 one thousand , Fat: 8 g , Saturated Fatty: 1 g , Sodium: 41 mg , Potassium: 260 mg , Fiber: three g , Carbohydrate: half dozen g , Vitamin A: 290 IU , Vitamin C: 5 mg , Calcium: 56 mg , Iron: 0.8 mg

(Nutrition information provided is an estimate and will vary based on cooking methods and brands of ingredients used.)

Course Side Dish

Cuisine American

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