Roasted Spaghetti Squash

Spaghetti Squash

Did you get a large spaghetti squash in your CSA box recently or have you eyed these yellow wonders at the farmers market wondering how the heck you should prepare it?

For years, I heard great things about spaghetti squash but was never brave enough to try to prepare it myself. Last week, one appeared in our local version of a CSA delivery – the Cornucopia Box from Charlene’s Garden in Rutherford County – and I just had to figure out how to cook it before another one landed on my doorstep.

I checked out a few bookshelf sources – The Joy of Cooking, Mollie Katzen’s Moosewood Cookbook, and Betty Crocker. No luck. I googled directions online but that was not so productive either. Lots of directions involved piercing the skin with skewers so that the squash would not explode! I started getting concerned…

Scoop out the seeds

In my kitchen, when all else fails, we roast. I cut this large squash in half – I had to test out a couple of different knives to find one that would finally work, but we successfully divided it in half and set to scooping out the seeds.

After scooping out the seeds, season the inside of the squash with salt and pepper.

Turn it cut side down on a baking sheet.

Let it cook for one hour at 375 degrees.

Cook for one hour at 375 degrees

 

After it is done cooking, use a fork to gently scoop out the insides – it will actually look like spaghetti! The kids got such a kick out of the real “spaghetti” strings.

Spaghetti squash tastes great as a side dish or all by itself. My daughter added pesto to hers while my son ate his with some leftover diced chicken. Delicious!

 
Roasted Spaghetti Squash
Check out the spaghetti!
 

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