I love all winter squashes, but spaghetti squash is extra special because when you roast it and scoop out the flesh, it naturally comes out looking like noodles! No vegetable spiralizer needed! I usually make this side dish/noodle substitute when I make my Mother's Famous Spaghetti and meatballs. I also make it when I want an easy, nutritious, and yummy side dish.
Ingredients:
One or two spaghetti squashes
1-2 tablespoons of olive oil for drizzling inside of the squash
Salt and pepper to taste
powdered garlic, or other spices
1/2 cup or so of shredded Parmesan cheese (optional)
Directions:
Preheat oven to 425 degrees. Cut the squash in half lengthwise. Use a large knife, and be very careful since the outer skin is very tough. Then scoop out the seeds with a spoon or a scoop. Similar to scooping out the seeds of a pumpkin.
Drizzle the flesh side with olive oil and seasonings. I season liberally.
3. Turn squash flesh-side down on a large baking sheet lined with parchment paper. Poke the outside of the squash a few times with a fork and place it in the preheated oven. Note: I cut the bottom of the squash slightly for stability when I was scooping out the seeds. This step is not necessary, but helpful.
4. Roast for 30 to 40 minutes until tender, but still slightly al dente (slightly firm). You can roast longer if you prefer a softer texture, but it will not hold up as well as "spaghetti". The larger the squash, the more time needed for roasting. Let the squash cool slightly. Turn over and use a fork to scrape out the strands. Start from the outside and work your way in. Fluff up, and add more seasoning if needed. Add cheese on top or incorporate it into the squash.
5. Leave in the skin and serve, or scoop out and use as a side dish, and/or a spaghetti substitute. Also, wonderful in so many other dishes. Stay tuned!
Garnish with parsley, other herbs, and more cheese! Buon Appetito! 😘
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