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.

Thank you for joining us at the Chez Us table;  we love having you here.

Have you made this recipe?  Please share what recipes you are enjoying from our site with us – we’d love to see them.  Use the hashtag #chezuseats on social media channels, then we can pull a chair up to your virtual table and share with our friends.


Roasted Spaghetti Squash


1 spaghetti squash

olive oil

kosher salt

black pepper

favorite tomato sauce

How To:

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.




(Visited 601 times, 1 visits today)
Tagged with →