Roasted Spaghetti Squash
While better known as a spaghetti substitute, this is also delicious on its own, spiced nicely! Use whatever spice mixes you like.
Ingredients
- 1 large spaghetti squash (3 to 4 pounds)
- 2 tablespoons olive oil
- 3/4 teaspoon kosher salt, plus more as needed
- 1/4 teaspoon freshly ground black pepper, plus more as needed
Directions
- Arrange a rack in the middle of the oven and heat the oven to 450°F.
- Cut the spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides of the squash with the olive oil. Sprinkle with the salt and pepper.
- Place the squash cut-side down on a baking sheet. Roast until fork tender, 35 to 40 minutes.
- Slide a thin spatula, preferably metal, under each half and carefully flip over. Use a fork to scrape the flesh into strands. Taste and season with more kosher salt and black pepper as needed.
Notes
- Sometimes I then sauté the shredded squash in a pan with some butter for a bit of added richness.
Source: The Kitchn