Ina Garten Spaghetti Squash is made with spaghetti squash, extra-virgin olive oil, sea salt, and freshly ground black pepper. This simple and healthy Barefoot Contessa Spaghetti Squash recipe creates a versatile dish that can be served as dinner, sides, lunch, or a main course, taking about 40 minutes to prepare and can serve up to 2-4 people.
💛 Why You’ll Love This Spaghetti Squash Recipe:
- Good for Health: Use spaghetti squash instead of regular pasta to get more nutrients.
- Simple to Make: You need only a few ingredients and easy steps to cook it.
- Changeable: Add the seasonings and toppings you like the most.
- Tasty: Roasting makes the squash naturally sweet and delicious.
🍈 Ina Garten Spaghetti Squash Ingredients
- 1 spaghetti squash (medium-sized)
- 2 tablespoons extra-virgin olive oil
- Sea salt, to taste
- Freshly ground black pepper, to taste
🍝 How To Make Ina Garten Spaghetti Squash
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds and fibers. Season the inside with salt and pepper, and drizzle with olive oil.
- Place the squash halves cut-side down on a baking sheet. Pierce the skin a few times with a fork.
- Roast in the preheated oven for 30–40 minutes, or until the skin is golden brown, and the flesh is fork-tender but still slightly firm. The exact cooking time may vary depending on the size of the squash.
- Remove from the oven and let cool until safe to handle. Then, using a fork, scrape the inside to create spaghetti-like strands.
- Serve and enjoy.
💭 Recipe Tips
- Cut the squash into two pieces and add salt and pepper to make it cook well and taste good.
- Make small holes in the skin with a fork so it cooks better and you can easily make the strands.
- Cook longer or shorter depending on how big your squash is to make sure it’s cooked just right.
- For more taste, add chopped garlic or herbs to the olive oil before putting it on the squash.
🍢 What To Serve With Spaghetti Squash?
Serve Spaghetti Squash with chicken salad, orange chicken, sausage and peppers, empanadas, stuffed mushrooms, black bean soup, BBQ sweet meatballs, teriyaki tofu, creamy pork tenderloin, cauliflower parmesan, steak chili, garlic butter shrimp, and grilled fish.
🎚 How To Store Leftovers Spaghetti Squash?
- In The Fridge: Keep cooled leftover spaghetti squash in an airtight container for 1 to 2 weeks.
- In The Freezer: Freeze leftover spaghetti squash in a freezer-safe container for up to 3 months.
🥵 How To Reheat Leftovers Spaghetti Squash?
- Oven: Put leftover spaghetti squash in a baking dish covered with foil, and reheat at 300°F for 15 to 20 minutes.
- Stove: Warm leftover spaghetti squash in a skillet for 2 minutes over medium heat, stirring occasionally until heated through.
- Microwave: Heat leftover spaghetti squash in a microwave-safe plate on high in 45 to 90-second intervals until warmed, stirring in between.
FAQs
What is the texture of spaghetti squash when cooked?
The texture of spaghetti squash resembles that of pasta, with its strands separating into thin, noodle-like ribbons after cooking.
How do you know when spaghetti squash is ripe enough?
Test the ripeness of spaghetti squash by attempting to pierce it with a fingernail; if firm with no soft spots, it’s ripe.
Is spaghetti squash supposed to be crunchy or soft?
Spaghetti squash should not be crunchy; it’s typically cooked until tender, with a soft yet slightly firm texture.
How do you keep spaghetti squash from getting soggy?
To prevent spaghetti squash from getting soggy, lightly salt slices before cooking, ensuring not to oversalt for optimal texture.
Ina Garten Spaghetti Squash Nutrition Facts
- Calories 31
- Total Fat 0.6 g
- Saturated fat 0.1 g
- Cholesterol 0 mg
- Sodium 17 mg
- Potassium 109 mg
- Total Carbohydrate 7 g
- Dietary fiber 1.5 g
- Sugar 2.8 g
- Protein 0.6 g
Try More Ina Garten Recipes:
- Ina Garten Mashed Butternut Squash
- Ina Garten Roasted Sausage And Grapes
- Ina Garten Prosciutto Wrapped Asparagus
- Ina Garten Herb Butter
Ina Garten Spaghetti Squash
Description
Ina Garten Spaghetti Squash is made with spaghetti squash, extra-virgin olive oil, sea salt, and freshly ground black pepper. This simple and healthy Barefoot Contessa Spaghetti Squash recipe creates a versatile dish that can be served as dinner, sides, lunch, or a main course, taking about 40 minutes to prepare and can serve up to 2-4 people.
Ingredients
Instructions
- Preheat the oven to 400°F (200°C).
- Cut the spaghetti squash in half lengthwise and remove the seeds and fibers. Season the inside with salt and pepper, and drizzle with olive oil.
- Place the squash halves cut-side down on a baking sheet. Pierce the skin a few times with a fork.
- Roast in the preheated oven for 30–40 minutes, or until the skin is golden brown, and the flesh is fork-tender but still slightly firm. The exact cooking time may vary depending on the size of the squash.
- Remove from the oven and let cool until safe to handle. Then, using a fork, scrape the inside to create spaghetti-like strands.
- Serve and enjoy.
Notes
- Cut the squash into two pieces and add salt and pepper to make it cook well and taste good.
- Make small holes in the skin with a fork so it cooks better and you can easily make the strands.
- Cook longer or shorter depending on how big your squash is to make sure it’s cooked just right.
- For more taste, add chopped garlic or herbs to the olive oil before putting it on the squash.