Low-Carb Buttery Spaghetti Squash Recipe

Oven Method

1. Preheat the oven to 350° F.
2. Using a large, sharp knife, cut the spaghetti squash in half lengthwise. Using a heavy spoon, scoop out the seeds and other “innards” from the center of the squash halves.
3. Place the spaghetti squash halves cut side down in a large baking dish. Pour boiling water into the baking dish to a depth of ½-inch.
4. Bake the spaghetti squash at 350 degrees until tender. This will take about an hour.
5. Remove the spaghetti squash halves from the baking dish.

Microwave Method

1. Using a very sharp knife of a metal skewer, poke holes all over the spaghetti squash. Be sure to insert the knife or skewer all the way to the center of the spaghetti squash. Do not skip this step unless you want the squash to explode in the microwave!
2. Microwave the spaghetti squash on high for 7-10 minutes. To check for doneness, poke the knife or skewer into the squash. The utensil should go in easily and smoothly. The skin of the squash should be soft and you should not encounter any “hard” spots.
3. Using oven mitts, remove the spaghetti squash from the microwave.

Finishing touches

1. Using an oven mitt, hold one half of the spaghetti squash in one hand and scoop out the orange flesh into a heatproof bowl. Repeat this procedure with the second spaghetti squash half.
2. Butter, salt, and pepper the spaghetti squash to your own personal taste and serve immediately.