Baked Spaghetti Squash

Canyon Ranch, be still my heart, soul, and body. I would like to write you a love letter, because you provided so much positive assistance to me; alas, I pause…sort of! I have a series of recipes based on my Ranch experience. They cook with uncommon creativity, making everything healthy and tasty. I’m revealing secrets from the premier health institute in the USA. Enjoy. This is a national treasure and I’m certain that this recipe (and more shortly) will become a staple on your spreadsheet. Hit the pause button and enjoy. Sending love, good health, and lots of happiness!

Medium spaghetti squash
Pinch salt
Pinch black pepper
Baking spray to prep baking sheet

Images: Top Left ~ Whole Spaghetti Squash – Top Right ~ Top half seeded, bottom half, not!
Lower Left ~ Face down on cooking sheet – Lower Right ~ Straight out of the oven

Preheat oven to 375°.
Spray baking sheet with small amount of canola oil.
Cut spaghetti squash in half.
Scoop out seeds.
Place cut side down on baking sheet.
Bake 45 minutes or until soft.
Remove from oven and set aside until cool enough to handle.
Shred squash with a fork into a bowl.
Makes 6 one cup servings.
35 cal per serving.

I add this baked version to a salad for extra flavor and fiber.
I really love this plain, warm out of the oven, room temp, or chilled.
The “add ons” can enhance the flavor if so desired.
You may add spaghetti sauce, maple syrup, Parmesan cheese, or top up a sandwich if you’re in the mood, just for extra fun. Pictured below is the squash topped with my homemade tomato sauce, along side a sculpture from my private collection by Jeff Kiefer.

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