Easy Recipes: Roasted Spaghetti Squash
By Jenny Pham
Who would’ve guessed that one day you could eat spaghetti and not feel guilty? With the up and coming health trends these days, people are moving toward more vegetable-based meals and this one is not something you’d want to miss.
Spaghetti squash rightfully earns its name by it’s string-like composition. When it is roasted, it comes apart into strands of “spaghetti” that could be dressed up in any sauce or seasoning to make a healthy and hearty meal. You could go the Italian route and top it with spaghetti sauce or pesto, or you could go the Asian route and mix it with Thai curry sauce or peanut sauce – it’s really up to your creativity. Some people like to keep it simple and sprinkle salt, pepper, and parmesan cheese on top.
But let’s start with the base before we get too crazy here.
- Preheat the oven to 400 degrees F.
- Cut the spaghetti squash in half and remove the seeds and ribbing. Place the halves face down onto a baking sheet
- Using a fork, poke holes into the skin of the squash to allow it to steam while roasting
- Roast the spaghetti squash for about 45-60 minute or until tender on the inside and brown on the outside (depending on the size of your squash, you may need to bake it for a longer time)
- Once cooked through, remove the squash from the oven and let it cool
- Once it is cooled down, use a fork and scrape out the insides onto a plate or a bowl.
- Transfer the spaghetti squash to a pan and add any sauce, toppings, or seasoning of choice. Cook and serve!