Spaghetti Squash is an integral part of several of my menus and I have been asked repeatedly what’s the best way to cook it. Truthfully, it’s taken me some time to master the process as I used to cook the squash way to long and it became watery and mushy. Once you’ve mastered this roasting method you’ll be able to use this underrated vegetable as a main dish or a simple side dish! Don’t have a recipe in mind check out these spaghetti squash recipes.
Roasted Spaghetti Squash
- Pre-heat oven 400 degrees.
- Line a baking sheet with parchment paper.
- Cut the squash in half length wise. Then scoop out the seeds.
- Drizzle the insides lightly with olive oil and sprinkle with a little salt.
- Place squash cut side down and poke a few holes in the skin.
- Place in oven for 30-40 minutes for more al dente strands. Timing will also depend on the size of the squash and the heat of your particular oven.
- To check the doneness, you are looking for remove at 40 minutes and flip the squash over being careful not to burn yourself and run a fork from the outside in to make strands. If it is not tender enough place back in the oven being careful not to overcook.
- Remove from oven, once cool enough to handle, use a fork to scrape squash into a bowl. This is where you can customize the flavors you like. *My go to is toss with a little more olive oil, Pecorino Romano, fresh basil and salt to taste. I serve it over Arugula tossed with lemon juice, olive oil and a pinch of salt. Yum……