Roasted Spaghetti Squash
How to roast spaghetti squash:
- cut the squash in half.
- scoop out the seeds.
- brush the inside with good wholesome olive oil.
- sprinkle with sea salt and some red pepper flakes.
- let it roast away for one hour or so, cut side up.
I like mine with a little attitude, hence the red pepper flakes, and also a little bit extra cooked so it gets nicely golden brown on top. You can throw it under the broiler for a couple of minutes to get a little caramelization going on top.
I’ve experimented with cooking spaghetti squash a couple of different ways and I can tell you beyond a reasonable doubt that roasting it is the tastiest route. Do let me know If you adventure into some other incredibly delicious process this winter, mama wants to know!
Favorite serving ideas:
- sautéed chanterelle mushrooms and crispy sage
- tossed with basil pesto and marinated artichokes
- sauce it up with arrabiata or marinara sauce
- shape into little nests like hash browns, crisp up in a cast iron skillet and drizzle with chimichurri sauce.
- vegan sausage and kale
- tossed with lemon, garlic and olive oil
- roasted vegetables
- loaded with peperonata
- vegetarian mushroom bolognese
- add to soups
Keeps in the fridge for up to a week and also freezes well. You might want to cook a few squashes ahead of time, portion and freeze for later.
Roasted Spaghetti Squash Recipe
- Preheat your oven to 400”F
- Cut the squash lengthwise in half. Using a spoon ( a grapefruit spoon works amazing) scoop out all the seeds and reserve for roasting.
- Place the squash halves on a baking tray cut side up. Brush each one with olive oil and sprinkle with sea salt and red pepper flakes all over the top.
- Roast in the preheated oven for 45 minutes to 1 hour, depending on your likeness.
- Remove the squash from the oven and allow it to cool. Once cool enough to handle use a fork and shred the flesh onto a tray while holding the squash horizontally, this way nice long spaghetti-like noodles will form.
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