Roasted Spaghetti Squash

Roasted Spaghetti Squash

The first time I made a spaghetti squash, I was not happy with the process. This method creates perfect al dente spaghetti squash strands to use in vegetable sides and main dishes. The exact timing will vary depending on the heat of your oven and the size of your squash.

Ingredients

 1 spaghetti squash

 extra-virgin olive oil

 sea salt and freshly ground black pepper

Method:

 Preheat the oven to 400°F.

 Slice the spaghetti squash in half lengthwise and scoop out the seeds and ribbing.

 Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper.

 Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes.

 Roast for 30 to 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit

firm. The time will vary depending on the size of your squash. The timing can vary from squash to squash.

 Remove from the oven and flip the squash so that it’s cut side up. When cool to the touch, use a fork to scrape and fluff the strands from the longer sides of the squash towards the center of the squash.

Notes and Options:

As noted, the length of time required for roasting the squash will vary depending on the size of the squash and on the squash itself. If you don’t want to chance the timing, roast and prep the squash the day before and store in the refrigerator. Rewarm the squash gently and then top as desired.

Toss squash with olive oil or butter, grated cheese, garlic, chopped parsley, and a sprinkle of salt and pepper.

Top with your favorite tomato pasta sauce.

Enjoy with Shrimp in Poblano Chile and Cilantro Sauce.