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.
Maureen
May 24, 2015 at 3:00 pm (9 years ago)love the molded shape — num num num
Sharon
October 21, 2014 at 11:43 am (10 years ago)Roasted squash rocks!
Sandra
February 11, 2015 at 11:26 am (9 years ago)Yes Sharon, roasted squash does rock!!