Baked Spaghetti Squash

Spaghetti squash gets its name from the long, noodle-like strands of flesh that can be scraped away from the shell of a cooked squash.


1 spaghetti squash

2 tablespoons olive oil

⅓ cup Parmesan cheese, grated

Salt and pepper, to taste

  • Slice squash in half lengthwise and remove seeds and fibers with a large spoon. Place the squash in a baking dish and with water to cover the bottom of the dish.

  • Bake at 350°F for 1 hour until tender. Remove from baking dish and let cool for 15 minutes.

  • Scrape the inside flesh out and place in a serving bowl. Mix with olive oil, Parmesan cheese, and salt and pepper as desired.

PER SERVING: Calories: 133 | GI: Low | Carbohydrates: 16g | Protein: 4g | Fat: 7g

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