Whole Roasted Spaghetti Squash Food
SIMPLE ROASTED SPAGHETTI SQUASH
Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the strands of spaghetti squash to make one of our other recipes, like Spiced Squash Pancakes, Roasted Squash with Parmesan and Herbs, Spaghetti Squash Gratin, or Quick Turkey Bolognese with Spaghetti Squash.
Provided by Martha Stewart
Categories Food & Cooking Seasonal Recipes Fall Recipes Spaghetti Squash Recipes
Yield Makes 6 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
- Refrigerate squash in an airtight container, up to 3 days.
Nutrition Facts : Calories 42 g, Fiber 2 g, Protein 1 g
WHOLE ROASTED SPAGHETTI SQUASH
When brushed with a little olive oil, sprinkled with salt and pepper, and roasted, spaghetti squash becomes buttery and savory with a lightly nutty sweet flavor. The fun part is taking a fork and pulling the spaghetti squash from its shell. Magically, strings of squash appear that look like noodles. It's a delicious low-carb alternative to pasta that can be eaten as a side or main dish.
Provided by Kitchen Crew @JustaPinch
Categories Vegetables
Number Of Ingredients 4
Steps:
- Preheat the oven to 400 and wash the spaghetti squash.
- Lay a cloth down and set the squash on top for cutting. The cloth helps to hold the squash in place, so it doesn't slip while cutting.
- To slice the spaghetti squash, begin by taking a paring knife and score the squash from the middle to the bottom.
- Turn and score it from the middle to the stem.
- Take a chef knife and, starting from the middle, cut from the middle to the bottom.
- Turn the squash and cut from the middle to the stem. Then flip the squash over and repeat steps 3, 4, 5, and 6 on the other side.
- Once both sides have been cut through, carefully cut through the bottom and the stem.
- Gently scrape out the seeds and pulp with a spoon.
- Brush the inside of both halves with olive oil.
- Sprinkle with salt and pepper.
- Turn the squash face down on a cookie sheet and roast for 45 minutes.
- When the squash is cooked, pull the spaghetti squash out with a fork to form strands.
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