How to Roast a Spaghetti Squash

Does the bright yellow squash in the produce section make you wonder how you are going to turn something squash-like into something spaghetti-like? Well, you have found yourself in the right place.

Ok, so I have to be honest. Spaghetti squash does not taste completely like spaghetti noodles, but it does a little bit. The key to making it convincing is how you use the spaghetti squash after it is cooked. If you’ve never cooked with spaghetti squash and are looking for some ideas, you should check out my Baked Spaghetti Squash and my Spaghetti Squash Pad Thai recipe. I am constantly thinking up new and creative ways that I can use spaghetti squash. So I thought that since I plan on making more things with this amazing squash, it would be easier to have this recipe here for easy access. Spaghetti squash is a great substitute for noodles if you are looking to eat a little healthier, or if you are cooking for one of you gluten-free friends.

Enjoy!

Ingredients

1 Spaghetti Squash
2 TBS Olive Oil

Directions

1. Cut the squash in half lengthwise with a sharp knife. Be careful, go slow, and cautiously slice the squash in half.

2. Scoop out and set the seeds aside (bake them like pumpkin seeds…yum yum yum. Check out my seed recipe here).

3. Preheat the oven to 375°F.

4. Brush the inside with olive oil and season with salt and pepper. You don’t have to be too careful here: just slather, sprinkle, and it’s ready!

5. Place squash halves cut side down on a heavy-bottomed roasting pan.

6. Roast the squash for about 45 to 50 minutes, or until a fork punctures the flesh of the squash easily.

7. Remove squash from the oven and allow it to cool just enough so you can handle it, about 5 minutes. Scrape the flesh from the squash into wonderful, stringy “noodles” with a sturdy fork and place in a small serving bowl. If some of the strands clump or gather together, simply separate them using your hands.