I think I’ve referenced before how spaghetti squash is not my favorite vegetable. I eat it because I’m a grown up, but I’ve recently found a little trick that has me possibly even liking it – so long as I cover it with my spicy meat sauce. Instead of roasting it in halves like I always used to do, now I slice it before roasting, which creates these longer more noodle-like shreds of squash when they are finished roasting. Plus, I think it has a nuttier, tastier flavor than the more traditional way too.
Try it for yourself and see what you think!
Ingredients
- Spaghetti squash (as many as you like)
- Extra virgin olive oil
- Salt and pepper
- Maybe a few cloves of garlic to roast and then mix in with your squash if you feel like it
Instructions
- Preheat your oven to 425°F.
- Slice your spaghetti squash into rounds, composting the seeds as you go (or cleaning and roasting them to if you're feeling motivated, but our chickens love squash seeds so we always save them for the ladies).
- Lightly oil your baking sheet with a bit of extra virgin olive oil. I have one of these that I fill with EVOO and use for these kind of things - just spray lightly on the pan. If you don't have a mister, you can just use your fingertips or a brush.
- Arrange the rounds on a cookie sheet. Spray/brush some EVOO on top of the rounds too - not much, just enough so that you can see it.
- Sprinkle with salt and pepper.
- Put in over for about 30 minutes or until the centers start to brown just a bit.
- Remove from oven, let cool, and then shred noodles away from skin with a fork.
- Serve like you would pasta. Or by itself with some of that garlic you roasted.
Notes
3.1
https://www.sarabytheseason.com/2017/12/10/spaghetti-squash-trick/
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