If you try this recipe, let us know! Connect with us on Instagram and share your photos or leave us a rating. Optional Toppings - If you'd like to eat the squash on its own, try sprinkling on some parmesan cheese, crushed red pepper flakes, or Storing Tips - You can save the roasted squash for up to 4 days in the refrigerator in an airtight container. Cook times may vary depending on the size of your squash. If you under-roast the squash you won't get long strands. Links on some posts are affiliate links and as an Amazon Associate I earn from qualifying purchases.Ĭooking Tips - Make sure to cook the squash till the edges are browning and you can visibly see the strands starting to separate. Butternut Squash Feta Pasta - a delicious weeknight squash pasta.Roasted Delicata Squash - fantastic and simple herb roasted delicata squash.Lay the halves cut-side down on a parchment-lined baking sheet. Roasted Honeynut Squash - a delicious miso roasted honeynut squash Coat the insides of the squash halves with olive oil, salt, and pepper.Roasted Carnival Squash - easy roasted carnival squash tossed with cheese and pomegranate seeds.Braised Kabocha Squash Recipe - a fantastic, savory kabocha recipe.If you love winter squashes, try some of our other favorite recipes! The size of your squash will affect the cooking time - a large squash may take up to 50 minutes.įlip the squash over and allow to cool for a few minutes and then use a fork to gently pull long strands off the sides of the squash. Roast the squash halves in the oven for 30 to 40 minutes or until the edges are browned and the squash is tender. Place the squash cut side down on a parchment paper lined baking sheet. Use a large, sharp knife to half the spaghetti squash (crosswise) and scoop out the seeds and stringy pieces.īrush the full insides of the squash with a little olive oil. Pepper - Ground black pepper isn't mandatory, but it adds some nice flavor to the squash noodles.Salt - You can either use sea salt or kosher salt for this.Olive Oil - Use regular olive oil (not extra virgin olive oil) for this recipe, as it has a higher smoke point.Spaghetti Squash - You'll use one whole squash for this recipe.This easy recipe is a great way to enjoy a healthy winter squash. Or toss with some pesto, cherry tomatoes, and toasted pine nuts for an easy meal. Remove from heat and add squash noodles, kosher salt and grated Parmesan cheese. Warm, stirring occasionally, for 3 to 4 minutes until garlic just starts to brown. Add the garlic, oregano, basil, onion powder, and garlic powder. You can serve spaghetti squash like zoodles with marinara sauce for a hearty dish. Add the butter and olive oil and warm until melted. You'll love the mild flavor of the squash strands. You'll have delightful, spaghetti-like strands of noodles that you can eat plain or use as part of a larger dish. This is truly the easiest method of cooking spaghetti squash. This recipe is naturally vegan and vegetarian, low carb, and gluten-free. The squash will get very tender and you'll be able to enjoy some delicious spaghetti squash noodles in less than an hour. This baked spaghetti squash recipe requires very little hands-on time but does take some time to roast. Oven-Baked Spaghetti Squash 1 Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper. Serve with butter and enjoy.Here's how to easily cook spaghetti squash in the oven to get delicious spaghetti squash noodles! Remove from the oven and cool for a few minutes before using a fork to scrape out the squash meat from each half, it will separate into spaghetti-like strands. Roast in the oven for 45-55 minutes, or until fork-tender. Season with sea salt and freshly cracked pepper, to taste. Drizzle with olive oil then rub the inside and outer rim of each squash half to evenly coat with oil. Place the cleaned squash on a baking sheet. While the squash is cooking, add 1½ Tbsp of the olive oil to a large skillet over medium-high heat. The squash is done when it’s soft to the touch. Scoop out & discard the seeds of each half with a spoon. Microwave the squash for 10 to 15 minutes. You can serve this roasted squash as a simple side dish as is, use it in place of pasta with a tasty marinara sauce, do a quick saute with other veggies, or my favorite way–plain with lots of butter! Roasting is my favorite way of cooking squash in the fall and winter because it’s so simple to do and makes the house smell wonderful.Ĭarefully cut the spaghetti squash in half lengthwise with a large knife. This roasted spaghetti squash couldn’t be easier to make and it’s such a versatile fall vegetable.
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