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Spagetti Squash

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Rate this recipe 4.7/5 (16 Votes)

Ingredients

  • 1 large spaghetti squash
  • 2 tablespoons olive oil
  • kosher salt and fresh ground black pepper

Details

Adapted from theroastedroot.net

Preparation

Step 1

Preheat the oven to 400 degrees F.
Chop the tip and the tail off of the spaghetti squash, cut it in half length-wise, and scoop the seeds out of each half.
Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle with salt and pepper.
Place the squash cut-side down on a baking sheet.
Roast the squash for 45 to 50 minutes or until the flesh is tender.
When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the “spaghetti” into a large serving bowl.
Note that some water will seep out of the “spaghetti” – in order to drain the water, allow the spaghetti to sit in a bowl (or fine colander) and use a slotted spoon to scoop it on plates.
Serve spaghetti squash with your favorite sauce and parmesan cheese.

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