Description
A simple and healthy recipe for whole roasted spaghetti squash that yields tender, flavorful strands perfect as a low-carb pasta alternative or a nutritious side dish.
Ingredients
Scale
Ingredients
- 1 whole spaghetti squash
Instructions
- Preheat Oven: Preheat oven to 375 degrees F to prepare for roasting the squash evenly and thoroughly.
- Prepare Squash for Roasting: Place the whole spaghetti squash on a baking sheet, ensuring it rests stable for even cooking.
- Roast Squash: Bake for 50 to 60 minutes until the outside is slightly browned and the flesh is tender when pierced.
- Cool Squash: Remove the squash from the oven and let it cool for a few minutes to make handling easier and safer.
- Halve and Seed: Carefully slice the squash in half lengthwise, then scoop out and discard the seeds from both halves.
- Separate Strands: Using a fork, gently pull the flesh apart into spaghetti-like strands until all edible flesh is removed from the skin and ready to serve.
Notes
- Choose a medium-sized spaghetti squash for an optimal yield of four servings.
- Allow the squash to cool adequately before slicing to prevent burns.
- The strands can be served hot or cold, with your choice of sauces or seasonings.
- To add flavor, drizzle olive oil and sprinkle salt and pepper on the squash before roasting, if desired.
- Leftover strands can be stored in an airtight container in the refrigerator for up to 5 days.
