Spaghetti Squash – Thyme & Style

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.

Cut the squash in half, length wise and dig out the seeds.

Lay flesh side down and add 2 tbsp water to the dish.

If you line the bottom of the dish or tray with foil the clean up is easier.

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.

Scrape out the spaghetti like tangles. Add butter, salt and pepper to taste.

Create a molded shape for dinner plate drama.

Serve alone or splashed with some marinara.

3 Comments on Spaghetti Squash

Maureen
May 24, 2015 at 3:00 pm (9 years ago)

love the molded shape — num num num
Reply
Sharon
October 21, 2014 at 11:43 am (9 years ago)

Roasted squash rocks!
Reply
- Sandra
  February 11, 2015 at 11:26 am (9 years ago)
  
  Yes Sharon, roasted squash does rock!!
  Reply

3 Comments on Spaghetti Squash

Maureen

Sharon

Sandra

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