Roasting a spaghetti squash is wicked easy and is extremely worth it. You can roast multiple at a time and portion out dinner quantities and freeze to use in the future to make your time stretch. If you are looking to eat healthier, maybe looking to cut out carbs and starches where you can, then I highly recommend at least trying spaghetti squash. The texture doesn’t suck either, especially when you bake it like a casserole which I will be posting multiple recipes for in the future. Let us begin.
- Spaghetti Squash
- Olive Oil
Cut your spaghetti squash length wise
Scoop out the guts. Don’t stress about this part being perfect.
We decided to save the seeds today and dry them out and run an experiment with using them in our garden this Spring. (Bcuz why not?!)
Lightly olive oil the inside of the squash.
Place insides down and place in 375 F oven and roast for about an hour.. This will steam the inside of the squash and thus roast/cook it. I like to use foil to save me some clean up time.
Flip insides facing out and let cool before handling.
Now use a fork or fingers and shred the spaghetti. This will create the spaghetti noodle effect. Depending on how old your squash Is and how well baked it is will depend on how cleanly your spaghetti squash insides will come off of the outer skin.
See…Super easy! Now go try it out!