Spaghetti squash, to me, is one of the coolest veggies there is. It is so incredibly versatile and and it literally allows us to use it as a substitute for real pasta in so many different variations. I, personally, prefer it in all of it’s glory…roasted with a hint of butter and garlic. It gains a slightly sweet, caramelized flavor and is an awesome, filling, healthful side dish to just about any protein. And can I mention its full of antioxidants, vitamins and fiber? Lucky for us, tis the season for this amazing variety of winter squash. Yes, I said it. Winter. It’s getting close. I know, I’m deathly afraid, too, folks, but when produce like this is abundant and available I feel like I can conquer anything. Even shoveling. And ridiculously freezing blowing winds. And scraping windshields. And taking extra time to bundle up babies and toddlers for just a simple trip to the market. Can somebody please remind me again why we don’t flee this place in the winter? Oh yeah, because of the seasonal squash 😉
I hope you enjoy this simple, effortless, delicious recipe as much as we do. What is your favorite way to prepare this veggie?
Simple Roasted Spaghetti Squash
Notes: the seeds from this squash are AWESOME roasted. just rinse and clean them well and pat them dry. Lay on a parchment lined baking sheet, drizzle with olive oil, salt and pepper and bake at 275 for 15 minutes. Num.
1 (3-4 Pound) Spaghetti Squash
1 1/2 Tablespoons Olive Oil
1 Large Clove Garlic, peeled and smashed
1/2 Teaspoon Salt
1/8 Teaspoon Pepper
2 Tablespoons Butter, at room temperature.
Preheat oven to 425 and line a baking sheet with foil. With a sharp knife, slice the stem off the squash and cut it in half lengthwise. Scrape out the seeds with a spoon and discard (or save for roasting separately-see note above). Drizzle the olive oil over the cut sides of the squash and rub it in with your hands to cover the flesh. Rub garlic clove all over the cut sides, discard the clove and sprinkle with salt and pepper. Place on prepared baking sheet, cut sides down, and roast for 30-40 minutes or until very tender. Remove from oven and scrape out the flesh with a fork. Place squash in a bowl and stir in butter until it melts through the hot squash strands. Serve immediately. Serves 4+.