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
  1. Preheat oven to 375.
  2. 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.
  3. 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.



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