Roasted Spaghetti Squash
We Also Love
- Comments()
Everyday Food, January/February 2012
- Yield Makes 6 cups
Directions
-
Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
Cook's Note
Refrigerate squash in an airtight container, up to 3 days.
I love spaghetti squash but have always hated halving the uncooked squash in order to roast it. This method works great! It was easier to scoop out the seeds, too. One extra thing I did do was slice a little off one side, so that the squash would sit level in the pan and not roll around as I was putting it in and taking it out of the oven. The juices do leak out a little more this way, but cleanup was not a problem since I lined the pan with foil.
400 degrees for 1 hour also works great!
Is this method possible on pumpkins ?
This has to be the easiest way to cook a spaghetti squash. I will never do it any differently. I used the Parmesan and herbs recipe to serve.