Whole Roasted Spaghetti Squash
By
Kitchen Crew
@JustaPinch
8
When brushed with a little olive oil, sprinkled with salt and pepper, and roasted, spaghetti squash becomes buttery and savory with a lightly nutty sweet flavor. The fun part is taking a fork and pulling the spaghetti squash from its shell. Magically, strings of squash appear that look like noodles. It’s a delicious low-carb alternative to pasta that can be eaten as a side or main dish.
Ingredients
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13-4 pound spaghetti squash
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·Olive oil
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1/2 tspkosher salt
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2 pinchblack pepper
How to Make Whole Roasted Spaghetti Squash
- Preheat the oven to 400 and wash the spaghetti squash.
- Lay a cloth down and set the squash on top for cutting. The cloth helps to hold the squash in place, so it doesn’t slip while cutting.
- To slice the spaghetti squash, begin by taking a paring knife and score the squash from the middle to the bottom.
- Turn and score it from the middle to the stem.
- Take a chef knife and, starting from the middle, cut from the middle to the bottom.
- Turn the squash and cut from the middle to the stem. Then flip the squash over and repeat steps 3, 4, 5, and 6 on the other side.
- Once both sides have been cut through, carefully cut through the bottom and the stem.
- Gently scrape out the seeds and pulp with a spoon.
- Brush the inside of both halves with olive oil.
- Sprinkle with salt and pepper.
- Turn the squash face down on a cookie sheet and roast for 45 minutes.
- When the squash is cooked, pull the spaghetti squash out with a fork to form strands.
