Roasted Spaghetti Squash
Are you looking for an easy, delicious way to enjoy spaghetti squash? Look no further! Roasting spaghetti squash is one of the quickest and tastiest ways to prepare it. Not only will you get all the hearty flavors from roasting, but you’ll also bring out a sweetness that can add depth to other dishes or just be enjoyed on its own.
Once ready, the stringy texture of the spaghetti squash lends itself nicely to any type of sauce – making it the perfect pasta alternative. So if your taste buds are up for something different and exciting, give roasted spaghetti squash a try today!
- 2 medium spaghetti squash
- 3 T. extra virgin olive oil, divided
- ½ t. garlic powder
- Sea salt & black pepper, to taste
- 2 T. fresh parsley, chopped
- Place top oven rack in the center position and pre-heat oven to 400°F. Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
- Trim the top and bottom off each spaghetti squash to create a flat surface. Sit the squash upright and slice down the middle with a sharp knife. Scoop out the pulp and seeds with a spoon without piercing all the way through the squash. Reserve seeds and set aside to toast later, if desired.
- Brush the edges and inside of each squash half with one tablespoon olive oil. Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
- Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
- Remove from oven and cool for several minutes. Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
- Drizzle remaining olive oil over the spaghetti squash and sprinkle some of the chopped parsley on each half. Gently toss the spaghetti squash to incorporate the oil and parsley throughout before serving. Enjoy!