Simple step by step instructions for roasting spaghetti squash
Roasted Spaghetti Squash
This is a how-to for roasting Spaghetti squash, the possibilities for what you do with the tender spaghetti-like squash after roasting, are endless
Equipment
- 1 12 inch cast iron skillet heavy roasting pan
Ingredients
- 1 spaghetti squash
- 1 tbsp olive oil extra virgin
- salt and pepper
Instructions
- preheat oven to 400 degrees
- carefully cut the squash in half
- I insert my knife in the center and cut half down one side
- I then turn and insert my knife in the same cut and cut the other side in half
- use the method that works best for you, but know porcelain knifes
- with a spoon, scoop out the seeds
- rub the inside with the oil
- sprinkle lavishly with salt, I recommend kosher and ground pepper, iI use a melange
- turn cut side down on your pan and using a fork pierce the skin several times, this allows steam to escape
- roast 40 minutes and check, the outer skin should be browning, it should be easily be pierced with a fork, and the cut sides should be browned be careful not to overcook, it can get mushy if overcooked.If I have smaller squash I will check after 30 minutes
- when cool enough to handle, use a fork to fluff the interior into spaghetti-like strands
Notes
I like it simple with butter, salt, and pepper
Parmesean is also a nice addition
use any way you use spaghetti
Nutrition
Serving: 1cupCalories: 85kcalCarbohydrates: 17gProtein: 2gFat: 3gSaturated Fat: 1gPolyunsaturated Fat: 1gMonounsaturated Fat: 1gSodium: 41mgPotassium: 261mgFiber: 4gSugar: 7gVitamin A: 290IUVitamin C: 5mgCalcium: 56mgIron: 1mg
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