This Pioneer Woman Spaghetti Squash Recipe is a healthy and low-carb recipe, which uses fresh spaghetti squash and simple olive oil. It’s the ultimate keto-friendly pasta alternative, ready in about 1 hour and 10 minutes.
Pioneer Woman Spaghetti Squash Recipe Ingredients
- 1 spaghetti squash
- Extra virgin olive oil, for rubbing
- Kosher salt and freshly ground pepper
How To Make Pioneer Woman Spaghetti Squash Recipe
- Prep the oven: Preheat the oven to 350˚F (175˚C).
- Cut the squash: Using a very sharp knife, carefully cut the spaghetti squash in half lengthwise. Safety Tip: Stick the tip of the knife into the center of the squash first, then cut down towards the stem, then rotate and cut down towards the base.
- Clean the squash: Use a metal spoon to scoop out the seeds and stringy pulp from the center cavity. Discard the seeds (or roast them like pumpkin seeds!).
- Roast: Place the squash halves, cut side up, on a large baking sheet. Rub a little olive oil over the cut surface of the flesh. Place the pan in the oven for 1 hour, or until a fork is easily inserted into the thickest part of the squash.
- Scrape and serve: Once the squash is cooked and cool enough to handle, use a fork to scrape the flesh. It will separate into long, spaghetti-like strands. Add the squash strands to a bowl; drizzle with a little more olive oil and season generously with salt and pepper.
Recipe Tips
- Cutting Safety: Spaghetti squash skin is very tough. To make cutting easier and safer, you can poke a few holes in the raw squash with a fork and microwave it for 3-5 minutes to soften the skin slightly before slicing.
- Don’t Overcook: If you bake the squash too long, the strands will turn into mush rather than maintaining that al dente pasta texture. Check it at the 45-minute mark if your squash is on the smaller side.
- Cut Side Up vs. Down: This recipe calls for roasting cut side up, which allows excess moisture to evaporate, resulting in firmer “noodles.” Roasting cut side down steams the squash, making it softer.
- Seasoning: Since squash is mild, don’t be shy with the salt and pepper. It also loves garlic powder or a sprinkle of Parmesan cheese immediately after scraping.
What To Serve With Pioneer Woman Spaghetti Squash
This is a versatile low-carb base that pairs with almost any pasta sauce.
- Meat Sauce: Top with Bolognese for a healthy spaghetti dinner.
- Pesto: Toss with basil pesto and grilled chicken.
- Alfredo: A keto-friendly indulgence.
- Taco Stuffed: Use the roasted shells as bowls and fill with taco meat and cheese.
How To Store Pioneer Woman Spaghetti Squash Recipe
- Refrigerate: Store the scraped squash strands in an airtight container in the refrigerator for up to 5 days. It is excellent for meal prep.
- Reheat: Sauté the noodles in a skillet with a little butter or oil to heat through and evaporate any excess moisture. Microwaving also works well.
- Freeze: You can freeze cooked spaghetti squash. Squeeze out as much water as possible before freezing in freezer-safe bags for up to 3 months. The texture will be softer upon thawing.
Pioneer Woman Spaghetti Squash Recipe Nutrition Facts
- Calories: 45
- Total Fat: 2g
- Saturated Fat: 0g
- Cholesterol: 0mg
- Sodium: 150mg
- Total Carbohydrates: 7g
- Dietary Fiber: 1.5g
- Sugar: 3g
- Protein: 1g
Nutrition information is estimated per cup of cooked squash.
FAQs
Yes, spaghetti squash is a staple of the Keto and Paleo diets. It is significantly lower in carbohydrates than wheat pasta and rich in vitamins.
Spaghetti squash has a high water content. Roasting it cut-side up helps. After scraping the strands, you can also let them sit in a colander for 10 minutes to drain, or pat them dry with paper towels before adding sauce.
The strands of the squash run horizontally (around the middle). If you want longer “noodles,” cut the squash into rings rather than lengthwise, roast, and then separate the strands.
Pioneer Woman Spaghetti Squash Recipe
Description
A simple, healthy, and low-carb guide to roasting spaghetti squash perfectly so it yields long, tender strands that can replace pasta in any dish.
Ingredients
Instructions
- Preheat oven to 350˚F (175˚C).
- Carefully cut squash in half lengthwise.
- Scoop out seeds and pulp.
- Place cut-side up on baking sheet. Rub with oil.
- Roast for 1 hour until tender.
- Scrape strands with a fork into a bowl.
- Season with oil, salt, and pepper.
Notes
- Seeds: Don’t toss the seeds! Clean and roast them with salt and paprika for a crunchy snack just like pumpkin seeds.
- Knife: Use a heavy chef’s knife and a stable cutting board (place a damp towel underneath) to prevent slipping when cutting the hard squash.
