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So…you bought a spaghetti squash!

Spaghetti squash offers up a non-earthy, mild flavor and tangles that appear to somewhat resemble angel hair pasta noodles.  This is my first choice as a spaghetti noodle substitute. So, let’s do it!

Wash the outside of the squash, cut in half and clean out the seeds.  Place in a pan cut side down and add 2 tbsp water.  Bake at 400° for 45-60 minutes until tender.  Use a fork to pull strands of squash out and toss in bowl with butter, salt and pepper.

Serving suggestions:  Splash on some marinara and maybe even add a few meatballs.

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Cut the squash in half, length wise and dig out the seeds.
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Lay flesh side down and add 2 tbsp water to the dish.
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If you line the bottom of the dish or tray with foil the clean up is easier.
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It can look dark on the skin side and be perfect on the flesh side (this only happens when I use my small toaster oven). Also notice, I didn’t line dish with foil…clean up will take a few minutes longer.
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Scrape out the spaghetti like tangles. Add butter, salt and pepper to taste.
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Create a molded shape for dinner plate drama.
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Garnished with basil.
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Serve alone or splashed with some marinara.
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Enjoy!

3 Comments on Spaghetti Squash

  1. Maureen
    May 24, 2015 at 3:00 pm (2 years ago)

    love the molded shape — num num num

    Reply
  2. Sharon
    October 21, 2014 at 11:43 am (3 years ago)

    Roasted squash rocks!

    Reply
    • Sandra
      February 11, 2015 at 11:26 am (3 years ago)

      Yes Sharon, roasted squash does rock!!

      Reply

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