Roasted Spaghetti Squash
September 17, 2010 in squash
Spaghetti squash is something I’ve wanted to try since I first found out such a thing existed. Squash that looks like spaghetti? Yes please!
I’m not going to lie to you, large squash is a pain in the butt to deal with. I had my sharpest, heaviest knife out and it still took me 20 minutes to slice this guy open! That really is the only difficult part though. After roasting it, the strands come out with no problem.
As far as taste, it was great! It was like a cross between butternut squash and yellow squash. It was the texture that threw me off. I don’t know why, but I expected the texture to be like spaghetti noodles. It was crunchy and a little weird. I went simple for my first time out with just a little marinara but I’ll probably pick up another squash soon to try this gratin from Pinch My Salt.
Roasted Spaghetti Squash
1 spaghetti squash
1 teaspoon olive oil
1/2 teaspoon salt
1/4 teaspoon black pepper
Preheat oven to 375.
Slice spaghetti squash into halves and scrape out seeds. Place in a baking dish, flesh side up, and drizzle with the olive oil. Sprinkle salt and pepper over top.
Bake for 40-45 minutes, until you can slide a knife easily into the squash. Let cool until you can handle it; run a fork across the squash to separate all of the strands. Scoop strands out and serve with a sauce or bake them into something delicious.
When you roast the squash do it skin side up and it will be more tender. You can also boil it or roast it whole. Just be careful when you cut the whole one because the inside is really hot and will steam you and burn.
Thanks for the tip! I didn’t realize you could do it whole! I’ll definitely do that next time – I’m just not strong enough to cut them raw!
I love spaghetti squash, but the first time it threw me off too. So many people told me it totally tastes like spaghetti. Ya, no it doesn’t! Still good, just not the same. And holy cow cutting them open is the hardest part!
.-= Julia´s last blog ..20 weeks down- 20 weeks to go =-.
I’ve also been meaning to try spaghetti squash. There is one on my kitchen counter as we speak. :)
Love the blog so far, I’ve just added it to my RSS feed!
Oh… and congrats on the Foodbuzz Top 9!
I haven’t been brave enough yet to try spaghetti squash. It ingrigues me, but I”m not a huge squash fan. Yours looks really good though
.-= megan @ whatmegansmaking´s last blog ..Orecchiette with Mini Chicken Meatballs =-.
spaghetti squash is one of my favorite things ever. We end up eating that more than regular pasta when it is in season.
but man it is hard to cut! I can’t do it myself either.
.-= nicole´s last blog ..330am =-.
I absolutely love spaghetti squash, and was so excited to find it at our farmers’ market last week. My favorite way to prepare it is with homemade alfredo, so I’m sure the gratin will be delicious. I recommend adding shrimp as well. Spaghetti squash + shrimp + cream sauce = divine!
.-= carey´s last blog ..Spaghetti Squash with Homemade Alfredo =-.
[...] Recipe: Fake Ginger [...]
Love spaghetti squash – but yes cutting it in half is super scary!
i love spaghetti squash. my favorite recipe was an accident: spaghetti squash topped with ground turkey and a simple canned puttanesca. the heartiness of the sauce makes the spaghetti squash’s texture a little less evident!
I made this tonight and it turned out great! I roasted it flesh side down and it turned out very tender. Thanks for the inspiration to try something new!
saw an episode of Diners Driveins and Dives ,where they boiled the squash ,took out the spaghetti goodness,did a quick saute with some garlic, onions ,tomato sauce .scooped it back into the empty squash shells ,topped with cheese and rebaked until golden brown,trying it tonight