How To Roast The Perfect Spaghetti Squash
Spaghetti squash is kind of known as the low carb dieter’s best friend. Cook it, scrape it apart, top with sauce and Voila, instant carb free spaghetti. But, did you know this squash is fantastic just as it is? I’m one of those people who likes their pasta with butter and Parmesan, so simply roasting this squash is my favorite way to prepare it. Either way, no matter how you plan to enjoy this spaghetti squash you can start with this roasting process.
What you need:
- Spaghetti Squash
- Large Knife
- Olive Oil
- Sea Salt (table sale is fine)
- Italian Blend Seasoning (optional)
- Cookie sheet
What to do:
Preheat the oven to 350º
CAREFULLY cut the squash in half long ways, PLEASE take caution* this is a very hard squash.
Place the two halves on a cookie sheet, drizzle with Olive Oil, Salt and seasoning
Do not scoop out the seeds yet, it is a lot easier to do after it has roasted for a bit.
Roast the squash for about an hour, remove from the oven, it should look like the picture above.
Use a fork and lightly scrape the top layer from one end to the other, all the seeds should come up with it.
Discard the seeds and top layer. Loosen up the sides and bottom a little bit, return the oven and bake for 1 more hour.
Scrape the squash out and serve as desired. I know I mentioned above that I prefer it without sauce, but I had to try it both ways!
