How To Roast Spaghetti Squash Food

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
• Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

HOW TO ROAST SPAGHETTI SQUASH

Steps:

• 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 35 to 50 minutes or until the flesh is tender. Note: For crunchy noodles, roast for 35 minutes. For al dente noodles, roast for 40-45. For tender noodles, roast for 50 to 55 minutes.
• 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.

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
• When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

ROASTED SPAGHETTI SQUASH RECIPE

Steps:

• Gather the ingredients. Preheat an oven to 375 F.
• Poke the spaghetti squash all over with a fork.
• Set the squash in a roasting pan or just on a piece of foil and bake until tender, at least an hour and up to 90 minutes or even more if the squash is a giant one. You should be able to pierce it easily with a fork-since you just poked it all over when it was raw, you should be able to feel a definite difference.
• Cut off and discard the stem end, cut the squash in half lengthwise, and scoop out the seeds.
• Use a fork to scrape the cooked spaghetti squash into strands.
• While still warm, top the cooked spaghetti squash with a pat of butter and sprinkle with salt and pepper. Top with grated Parmesan, pecorino, or aged Gouda cheese, if you like. Enjoy.

SPAGHETTI WITH ROASTED BUTTERNUT SQUASH

Steps:

• Heat oven to 425 degrees F. and start heating water in a large pot for cooking the spaghetti.
• In a 15x10x1 inch baking pan (jelly roll size) toss together squash, peeled garlic cloves, oil and 1/4 teaspoon each of salt and black pepper. Evenly spread squash in pan. Bake 15-18 minutes or until squash is tender and lightly browned.
• Meanwhile, cook spaghetti, with1 tablespoon salt added to the water, according to package directions. Drain; keep warm.
• In a small saucepan heat butter over medium heat until it turn the color of light brown sugar, stirring frequently.
• In a serving bowl toss spaghetti with about half of the browned butter. Toss squash, garlic, bacon, nuts and nutmeg with the remaining browned butter. Serve squash mixture over spaghetti. Sprinkle with cheese and green onions.

HOW TO ROAST SPAGHETTI SQUASH

Steps:

• Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes.
• Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes.
• Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days.

HOW TO COOK A SPAGHETTI SQUASH

Steps:

• Wash the squash and leave it wet. Microwave it for 5 minutes to help soften the skin (it's still really hard).
• Cut squash lengthwise and remove seeds.
• To Microwave: put squash halves cut side down in baking dish in 1/4 cup of water covered with plastic. Nuke it for 7-10 minutes.
• To Bake: put squash halves cut side down in baking dish in 1/4 cup of water and bake for 45 minutes covered with foil. Don't let the water cook away. Check it and add more if needed.
• After it's cooled slightly, scrape out the veggie strands with a fork and season with olive oil, salt, pepper, garlic and parmesan cheese or proceed with another spaghetti squash recipe.