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Cinnamon Spaghetti Squash | Can't Stay Out of the Kitchen

Cinnamon Spaghetti Squash

Teresa Ambra
Cinnamon Spaghetti Squash is a tasty way to make a side dish using spaghetti squash. It's so easy to whip up and a healthy option for those who prefer lower calorie meals and side dishes. This recipe is also low calorie, gluten free and vegan.
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Prep Time 10 minutes
Cook Time 1 hour
Total Time 1 hour 25 minutes
Course Side Dish, Veggies
Cuisine American
Servings 6
Calories 76 kcal

Equipment

  • 1 roasting pan or dish or baking sheet
  • measuring spoons
  • 1 sharp knife to cut squash after it bakes
  • 1 fork

Ingredients
  

  • 3 lbs. spaghetti squash cooked and squash strands removed
  • 1 tbsp. cinnamon or, as desired

Instructions
 

  • Place spaghetti squash on baking sheet.
  • Bake spaghetti squash in 350° oven about 1 hour or until cooked through.
  • Remove from oven.
  • Allow squash to cool about 15 minutes or so.
  • Slice squash in half.
  • Remove seeds and pulp.
  • With a fork, dig out all of the squash.
  • It comes out in strands like spaghetti.
  • Place squash in a small casserole dish.
  • Sprinkle heavily with cinnamon—as much as you desire.

Notes

© Can’t Stay Out of the Kitchen

Nutrition

Calories: 76kcalCarbohydrates: 18gProtein: 2gFat: 1gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.1gSodium: 39mgPotassium: 256mgFiber: 5gSugar: 6gVitamin A: 279IUVitamin C: 5mgCalcium: 77mgIron: 1mg
Keyword gluten free, side dish, spaghetti squash, vegan, vegetable
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