Roasted Spaghetti Squash


With the holidays right around the corner, many of us are digging out our tried and true side dish recipes and then adding the latest trend to some of our favorites. Though sometimes, I like to take a step back and embrace the simpler dishes. Roasted Spaghetti Squash is a perfect example. With basically nearly no effort and an oven, this mild-tasting squash sweetens up and is the perfect backdrop to ladles of gravy. For me, I love it with a sprinkling of salt and pepper, and I am very happy.


Ingredients for Roasted Spaghetti Squash:


2 spaghetti squash, halved and seeds removed

2 tablespoons grapeseed oil

kosher salt

black pepper


Time-Saving Tip: Prepare the squash a day in advance, cool, and refrigerate. Gently reheat in the microwave before serving.


Let's see what we need.

We're ready to cook.


Cut the squash in half lengthwise and remove the seeds. Place on a parchment-lined cookie sheet and brush the cut side of the squash with oil; liberally season with salt and pepper. Bake in a preheated 400-degree oven about 25 minutes and turn over. Bake until tender when pierced with a fork. A fork works best to separate the squash into spaghetti-like strands.


It's ready! Roasted Spaghetti Squash is a simple vegetable to prepare for the holidays or anytime of year. It comes in it's own bowl and is delicious.


Enjoy!



Roasted Spaghetti Squash

  • 2 spaghetti squash, halved and seeds removed

  • 2 tablespoons grapeseed oil

  • kosher salt

  • black pepper

  • Cut the squash in half lengthwise and remove the seeds. Place on a parchment-lined cookie sheet and brush the cut side of the squash with oil; liberally season with salt and pepper. Bake in a preheated 400-degree oven about 25 minutes and turn over. Bake until tender when pierced with a fork. A fork works best to separate the squash into spaghetti-like strands.

  • Time-Saving Tip: Prepare the squash a day in advance, cool, and refrigerate. Gently reheat in the microwave before serving.


2018 Cranberry Walk