Name: 3-Ingredient Twice-Baked Spaghetti Squash Recipe
Ingredients: 1 Medium Spaghetti Squash: The star of the show! Choose a squash that feels heavy for its size, indicating it’s ripe and full of moisture. Look for one that is free of blemishes and bruises. The size will determine the number of servings, with a medium squash generally yielding 2-3 servings as a main course or 4-6 as a side dish. Spaghetti squash is a wonderfully versatile vegetable, known for its mild, slightly sweet flavor and unique texture that naturally separates into spaghetti-like strands when cooked. It’s a fantastic low-carb and lower-calorie alternative to traditional pasta, packed with nutrients and fiber.; 2 Tablespoons Olive Oil: Good quality olive oil is essential here, as its flavor will shine through. Extra virgin olive oil is recommended for its rich flavor and health benefits. Olive oil isn’t just for flavor; it plays a vital role in the roasting process. It helps the squash caramelize beautifully, enhancing its natural sweetness and preventing it from drying out. The healthy fats in olive oil also contribute to satiety, making this dish more filling and satisfying. You can use other neutral oils if you prefer, like avocado oil or coconut oil (melted), but olive oil truly complements the squash’s flavor profile.; 1 Teaspoon Sea Salt (or to taste): Salt is the ultimate flavor enhancer. Sea salt or kosher salt are preferred over table salt for their purer flavor and larger crystals, which distribute more evenly and season more effectively. Salt doesn’t just make food taste salty; it brings out the inherent flavors of the ingredients, in this case, the natural sweetness of the spaghetti squash. Don’t underestimate the power of salt in this simple recipe. Start with a teaspoon and adjust to your preference after tasting the roasted squash. You can also add a pinch of black pepper alongside the salt for a touch of warmth and complexity if desired, though it’s technically not part of the core 3-ingredient recipe.

Ingredients

Scale

- 1 Medium Spaghetti Squash: The star of the show! Choose a squash that feels heavy for its size, indicating it’s ripe and full of moisture. Look for one that is free of blemishes and bruises. The size will determine the number of servings, with a medium squash generally yielding 2-3 servings as a main course or 4–6 as a side dish. Spaghetti squash is a wonderfully versatile vegetable, known for its mild, slightly sweet flavor and unique texture that naturally separates into spaghetti-like strands when cooked. It’s a fantastic low-carb and lower-calorie alternative to traditional pasta, packed with nutrients and fiber.

- 2 Tablespoons Olive Oil: Good quality olive oil is essential here, as its flavor will shine through. Extra virgin olive oil is recommended for its rich flavor and health benefits. Olive oil isn’t just for flavor; it plays a vital role in the roasting process. It helps the squash caramelize beautifully, enhancing its natural sweetness and preventing it from drying out. The healthy fats in olive oil also contribute to satiety, making this dish more filling and satisfying. You can use other neutral oils if you prefer, like avocado oil or coconut oil (melted), but olive oil truly complements the squash’s flavor profile.

- 1 Teaspoon Sea Salt (or to taste): Salt is the ultimate flavor enhancer. Sea salt or kosher salt are preferred over table salt for their purer flavor and larger crystals, which distribute more evenly and season more effectively. Salt doesn’t just make food taste salty; it brings out the inherent flavors of the ingredients, in this case, the natural sweetness of the spaghetti squash. Don’t underestimate the power of salt in this simple recipe. Start with a teaspoon and adjust to your preference after tasting the roasted squash. You can also add a pinch of black pepper alongside the salt for a touch of warmth and complexity if desired, though it’s technically not part of the core 3-ingredient recipe.

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Instructions

Step 1: Preparing the Spaghetti Squash

- Preheat your oven to 400°F (200°C). Preheating is crucial for even cooking and ensuring the squash roasts properly. Make sure your oven is fully heated before placing the squash inside.

- Wash the spaghetti squash thoroughly. Even though you won’t be eating the skin, washing removes any dirt or potential contaminants.

- Carefully halve the spaghetti squash lengthwise. This is arguably the trickiest part. Spaghetti squash can be quite dense. The safest method is to use a sharp, sturdy knife. First, trim off a small slice from the top and bottom of the squash to create a stable base. Then, stand the squash upright and carefully cut down the center lengthwise from top to bottom. Be cautious and take your time. If you’re finding it difficult, you can microwave the whole squash for 2-3 minutes to soften it slightly, making it easier to cut.

- Scoop out the seeds and stringy pulp. Use a spoon to remove the seeds and fibrous strands from the cavity of each squash half. Scraping it clean will allow for even cooking and better texture. You can discard the seeds and pulp, or, if you’re feeling adventurous, you can roast the seeds separately for a crunchy snack, similar to pumpkin seeds.

Step 2: Roasting the Spaghetti Squash

- Drizzle the cut sides of the squash halves with olive oil. Use about 1 tablespoon of olive oil per half. Ensure the cut surfaces are evenly coated.

- Season generously with sea salt. Sprinkle about ½ teaspoon of sea salt over the cut surface of each half, ensuring even distribution.

- Place the squash halves cut-side down on a baking sheet. Line the baking sheet with parchment paper for easier cleanup, if desired. Roasting cut-side down allows the squash to steam slightly and become tender, while the skin protects it from direct heat and prevents burning.

- Roast for 40-50 minutes, or until the squash is tender. The cooking time will vary depending on the size of your squash and your oven. To check for doneness, pierce the skin with a fork. It should easily penetrate the flesh. The squash should be tender but not mushy. If the squash is very large, it may take longer to cook. Start checking for tenderness around 40 minutes and adjust the cooking time accordingly.

Step 3: Shredding and Twice-Baking (Optional, but Recommended)

- Remove the roasted squash from the oven and let it cool slightly. Allow the squash to cool enough to handle comfortably, but not completely cold.

- Using a fork, shred the spaghetti squash flesh. Scrape the inside of each squash half with a fork, pulling along the grain to create spaghetti-like strands. The roasted flesh should easily separate into strands.

- Return the shredded squash to the squash “boats” (skins). This is the “twice-baked” part. While technically optional, returning the shredded squash to the skins and baking it again briefly helps to warm it through evenly and slightly caramelize the strands, enhancing the flavor and texture. It also makes for a beautiful presentation.

- Bake for another 10-15 minutes at 400°F (200°C). This second baking step is shorter and primarily focuses on warming and slightly drying out the squash strands.

- Remove from the oven and serve immediately. The twice-baked spaghetti squash is now ready to be enjoyed!

Nutrition

Serving Size: one normal portion
Calories: 150-200 calories