Meatless Monday | Roasted Spaghetti Squash

Last week we received a spaghetti squash in our FullCircle delivery.  I realized that I have only shared the experience once before, and that was without a recipe.  We are big fans of this mysterious squash that resembles spaghetti once it is cooked, but knew very little about it.  After doing some poking around we found out just how good it is for you.  It is loaded with folic acid, potassium, vitamin A and is low in calories.  Will definitely be adding it to the weekly menu more often.

Don’t let the thought of cooking squash intimidate you.  Cooking spaghetti squash is very simple.  Basically, I cut off both ends, then cut the squash in half  lengthwise.  Scoop out what seeds are in the middle of the squash.  I have found that there usually are not many.  Then I drizzle with some olive oil  and sprinkle with salt and pepper.  I just put both halves on a cookie sheet and roast them until they are lightly caramelized (adding more flavor).  Some cooks like to put the squash into a baking pan with water, we prefer the flavor of the caramelized squash over steamed.  After roasting, you will run a fork over the cooked flesh and it will break apart into noodle like strands.  The flavor is very mild and any sauce will work perfectly with it.  We tend to enjoy it simply with a drizzle of olive oil and fresh herbs or fresh tomato sauce.

Surprise your family with something fun and new for dinner.  You still have time to run out to pick up one for dinner tonight.

More Spaghetti Squash Recipes

Spaghetti Squash with Maple Syrup and Shallots – Pioneer Woman

Moroccan Inspired Spaghetti Squash – Smitten Kitchen

Spaghetti Squash with Mushrooms – Shutterbean

Spaghetti Squash with Spinach, Feta and White Beans – Cooking Canuck

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Meatless Monday | Roasted Spaghetti Squash

Ingredients

• 1 spaghetti squash
• olive oil
• kosher salt
• black pepper

Instructions

1. Preheat the oven to 350. Cut both ends off of the spaghetti squash, then cut lengthwise. Scoop out the seeds and discard. Lay the squash on a cookie sheet. Lightly drizzle with olive oil. Sprinkle with salt and pepper. Cook for 60 - 90 minutes. The timing will depend on the size of the squash. You want the squash to be lightly caramelized, and when you run a fork across the flesh it will break apart into noodles. Remove from the oven, let cool for 5 minutes, so you can handle the squash. Using a fork scape out the flesh. Serve. Eat.

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