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Roasted Spaghetti Squash

Roasted Spaghetti Squash

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Last week we received a spaghetti squash in our FullCircle produce delivery.  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 this Roasted Spaghetti Squash recipe to our weekly menu planning.

Roasted Spaghetti Squash

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 put both halves on a cookie sheet and roast them until they are lightly caramelized which I feel adds 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, 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.

Roasted Spaghetti Squash

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

Roasted Spaghetti Squash

 

 

Yield: 4 - 6 servings

Roasted Spaghetti Squash

Roasted Spaghetti Squash

Roasted Spaghetti Squash is a skinny alternative to cooked pasta. Easy roasted recipe hads more flavor when topped with your favorite tomato sauce.

Prep Time 10 minutes
Cook Time 1 hour 30 minutes
Total Time 1 hour 40 minutes

Ingredients

  • 1 spaghetti squash
  • olive oil
  • kosher salt
  • black pepper
  • 1 1/2 cups favorite tomato sauce

Instructions

    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 scrape out the flesh.

    Serve with your favorite tomato sauce.

    Eat.

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Rebecca Jean

Tuesday 20th of November 2012

Hooray for Meatless Monday! That looks delicious. I would be delighted if you shared this with Midnight Maniac Meatless Mondays. It is a great place to get inspiration for other meatless dishes as well. Hope to see you there!

♥ Rebecca Jean Midnight Maniac

Christa

Monday 12th of November 2012

Yum! I love spaghetti squash. Great fall recipe.

Elle

Monday 12th of November 2012

We absolutely love spaghetti squash! It's such a simple and delicious meal. Also good with meatballs if you're just looking to cut carbs, and not worried about the meat.

jaime @ sweet road

Monday 12th of November 2012

All you need is a fork? If I had known this I would have started making this ages ago! I had it once and assumed you needed some fancy tool or veggie cutter... this is great news!

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