Oven Baked Spaghetti Squash
Serves: Serves 4
  • 1 large or 2 smallish spaghetti squash
  • 3-4 tbsp extra-virgin olive oil
  • Generous sprinkle of salt and ground black pepper
  • Fresh thyme to garnish, if desired
  1. Preheat the oven to 375°F
  2. Cut the squash in half and scoop out the guts and seeds with a spoon; place the squash halves in a roasting pan and drizzle them with a generous amount of extra-virgin olive oil, then sprinkle liberally with salt and pepper.
  3. Turn the squash flesh side down, add about ½ cup of water to the pan and bake in the oven, uncovered, for about 60-75 minutes, until the squash feels soft when squeezed and the skin and flesh can easily be pierced with the tip of a sharp knife.
  4. When your squash is done baking, remove it from the oven and let it cool for a few minutes, then flip the halves over and gently scrape the flesh with a fork to form strands that resemble spaghetti.
  5. Serve piping hot, garnished with a little bit of fresh thyme (or other herb of your choice), if desired.
Recipe by The Healthy Foodie at https://thehealthyfoodie.com/oven-baked-spaghetti-squash/