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All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.

Martha Stewart Living, January/February 2019

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Credit: Kate Mathis

Recipe Summary test

prep:
10 mins
total:
1 hr 10 mins
Servings:
4
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Ingredients

Ingredient Checklist

Directions

Instructions Checklist
  • Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes.

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  • Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes.

  • Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days.

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