Roasted Spaghetti Squash

The best way I’ve found to make spaghetti squash is to roast it. I get it, it takes a lot longer than sticking it in the microwave but that’s how the squash ends up soggy and you don’t want soggy, watery squash- gross. Roasting the squash brings out the flavor of the vegetable and also caramelizes the natural sugar bringing out a sweeter flavor. When roasting the spaghetti squash or any vegetable in general, you don’t need a lot of seasoning or sauce, it tastes delicious on it’s own. Trust me!

 Roasted Spaghetti Squash 

ingredients:

1 ripe spaghetti squash

2 tbsp olive oil

salt and pepper to taste

directions: 

Cut the squash in half lengthwise and scoop out the seeds. Brush with olive oil and sprinkle with salt and pepper. Place on a baking sheet skin side up. Bake at 400 degrees for 40 minutes until the inside is tender.

Remove from oven and let it cool for 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Serve hot.

I like to add a little tomato sauce and parmesan cheese to make me feel like I’m eating a bowl of pasta but it tastes delicious on it’s own.

Comments

  1. First off this looks amaze. I am confused though, when you scoop it out it really just seperates into spaghetti? How is this possible do I need to know something else? If I commit to 40 minutes of baking I want to know it will really work lol. Thanks xoxo see you soon:)

  2. Correct! I’m not exactly sure how it’s possible, that’s just the nature of this type of squash. It really does work, I promise :-) Let me know if you try it!

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