How to roast a Spaghetti Squash

Spaghetti squash is one of my most favorite vegetables! They are so incredibly versatile, work so well to replace a ton of different carbs, and don't have a bad taste or texture! 
We grew a ton of them in our garden this year, so I have been experimenting with all different kinds of ways to cook them. But to start out, you need to know the most basic thing, which is how to roast them! 

First, take a spaghetti squash and slice it in half.  Do not refrigerate your spaghetti squash. It is not necessary, and they become even more difficult to cut. They are kind of a pain to cut in half, and you half to have a good knife!

Next, you're going to take all of those seeds and pulp and scoop it out. It is exactly like cleaning a Halloween pumpkin, only a lot less gunk. You definitely want to do this before cooking. 

Third, you will brush your spaghetti squash with olive oil or cooking spray and season with salt & pepper (optional - but I think it makes a difference!!). Then, flip upside down onto a baking sheet (preferably lined with foil or parchment paper). Bake at 375 for about an hour. 

Last, remove from oven. Flip back over, and shred with a fork!! 
Enjoy in any way you can imagine, or just plain as a side. 


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