SCD Tip: Spaghetti Squash Rings

I don’t make spaghetti squash all that often because I don’t like preparing it. It takes too long and I hate the cutting and scraping. That’s all changed with this quick and easy way to cook the squash.

My old method was to poke holes in it with a knife and then roasting it for about an hour. This still required the messy process of scraping out the seeds.

Recently, I saw a recipe that called for the spaghetti squash to be cooked in rings. I was intrigued, mostly because the squash could be cooked in a much shorter time. I decided to try it out.

Not only did the squash cook in only 30 minutes, but cutting and cleaning it was a breeze.

Cutting lengthwise is a challenge, but cutting across to make rings couldn’t have been easier. Once I had the rings all I had to do was use my thumbs to push out the middle part with the seeds. It popped right out. No more scraping and scooping.

The cooked squash pulled right out of the rings and was the perfect texture.

Give it a try!

0 from 0 votes

Print

Spaghetti Squash Rings

Prep Time 10 minutes

Cook Time 30 minutes

Total Time 50 minutes

Servings 4 people

Author Sherry Lipp

Ingredients

• 1 or 2 medium spaghetti squash
• 1 tbsp olive oil
• 1/2 tsp sea salt

Instructions

1. Preheat oven to 400 degrees
2. Wash spaghetti squash
3. Line one or two baking sheets with parchment paper. One for each squash
4. Spread a little of the olive oil over the parchment paper
5. Slice ends off of spaghetti squash
6. Slice the squash into one inch rings
7. Use thumbs to push out the seeded and flesh from the center of each ring
8. Place rings in single layer on baking sheets
   
9. Drizzle with a little oil
10. Sprinkle rings with sea salt
11. Bake rings for 30 minutes or until squash is tender
12. Allow to cool for about 10 minutes
    
13. Pull squash from rings. It should come off easily. If it doesn't the squash isn't quite done and needs to cook longer.
    

• Author
• Recent Posts

Sherry Lipp

Founder at Happy Gut For Life

Sherry is a Certificed Holistic Gut Practioner, author, and recipe creator. Sherry started the Specific Carbohydrate Diet in 2000 and has been creating delicious, grain and gluten-free recipes ever since. She is the author of the Don't Skip Dessert SCD cookbooks.

Latest posts by Sherry Lipp (see all)

• No-Bake Pistachio Date Cookies with Vanilla Cashew Butter Coating - February 6, 2025
• 6 Foods That Might Be Sabotaging Your SCD Progress—The Last Two Will Surprise You! - February 4, 2025
• Almond Flour Cutout Cookies with Honey Cashew Frosting - December 22, 2024