Baked Spaghetti Squash
Votes: 1
Time: 1 hour 10 min.
Complexity: easily
Servings: 6
Complexity: easily
Servings: 6
Make Italian-style spaghetti squash with vegetables. Bake the whole spaghetti squash in the oven to preserve as many vitamins as possible. Once cooked, shred the squash, season with butter, and sprinkle with grated Parmesan cheese, just like real pasta. This light vegetable side dish goes perfectly with any meat dish.
The recipes use measuring containers with the following volumes:
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
1 glass (st.) - 250 ml.
3/4 cup (st.) - 180 ml.
2/3 cup (st.) - 160 ml.
1/2 cup (st.) - 125 ml.
1/3 cup (st.) - 80 ml.
1/4 cup (st.) - 60 ml.
1 tablespoon (tbsp) - 15 ml.
1 teaspoon (tsp) - 5 ml.
1/5 teaspoon (tsp) - 1 ml.
Ingredients for the recipe:
- 1 medium spaghetti squash
- 0.5 tbsp. grated parmesan
- 55 g butter
We recommend
Recipe:
Preheat the oven to 350°F (175°C). Use a small knife to prick the pumpkin all over. Place it in a baking dish and bake for 1 hour or until tender. Cut the pumpkin in half. Scoop out and discard the seeds.
Using a fork, flake the flesh and place it in a serving bowl. Toss the baked spaghetti squash with Parmesan cheese and butter, season with salt and pepper.
Recipe baked spaghetti squash with tomato sauce with hints of cinnamon and feta.
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