Spaghetti squash rings are hands down the easiest and best way to cook spaghetti squash. All you need is oil + salt.
Let’s talk spaghetti squash.
Have you heard of it? Do you eat it? Do you love it?
Spaghetti squash is a nutritious winter vegetable loaded with lots of fiber, beta-carotene, folate and more. It has a really fun, spaghetti-like texture and is a good lower carb alternative for pasta. Its mild flavor goes well with rich tomato sauces and pestos. Or simply serve it on its own with a little salt and pepper.
In our home, I make a batch of these spaghetti squash rings weekly to serve as side dishes. (they freeze really nicely, BTW.)
And cutting them into easy-to-manage rings is definitely my favorite way to prepare spaghetti squash.
I mean, have you ever tried to cut a spaghetti squash lengthwise? I always feel like I might cut my fingers off. Slicing them into thin rings crosswise feels easier, and I love the single serving portions it makes.
How to serve spaghetti squash rings:
- as a “spaghetti” with your favorite red sauce
- as a side dish with a dollop of pesto
- simply on it’s own with a bit of salt + pepper
Honestly, my favorite time to eat spaghetti squash is with my breakfast along with two fried eggs and a green salad. I try to load up on vegetables at every meal. I just pop one out of the freezer and reheat it in my toaster oven. Meal prepping saves me.
Once you try this method, you’ll see why I love spaghetti squash rings so much. They are so easy to make and to portion out. Use a fork to separate the squash into “noodles” away from the skin.
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Hands down the easiest and best way to cook spaghetti squash. All you need is oil + salt. Gluten free. Low carb alternative to pasta.
- 1 spaghetti squash
- 1 tbsp avocado oil (I use THIS)
- salt to taste
- OPTIONAL: black pepper or garlic powder
- Preheat oven to 400’F.
- Cut off ends of spaghetti squash and slice crosswise into rings – about 1 to 1 and 1/2 inches thick. Use a spoon to scrape out the seeds.
- Arrange squash rings on a rimmed baking sheet and brush with avocado oil and sprinkle with salt.
- Bake for 35-40 minutes, until tender and browning slightly underneath. Allow to cool a bit then use a fork to separate the squash into “noodles” away from the skin. Enjoy!
I don’t flip my spaghetti squash rings half way through because I really like the caramelized browning that happens if I don’t. If you prefer, you can flip them 15 minutes into baking.
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