Spaghetti Squash Thats Not Watery Recipes

SPAGHETTI SQUASH (THAT'S NOT WATERY!!!)

Spaghetti Squash (That's NOT Watery!!!) image

Ever roast spaghetti squash and end up with a watery, soggy mess? Well, thanks to Beth at Eat Within Your Mean$ I can finally roast spaghetti squash and serve it to my family without apologizing first. I am saving this recipe here so I can find it easily, as well as share this with everyone here. Believe me, it's a game changer!

Provided by mstan1369

Categories Vegetable

Time 55m

Yield 2 serving(s)

Number Of Ingredients 2

Ingredients

1 small spaghetti squash
salt

Steps:

Cut the ends off of the spaghetti squash, then cut it into rings (about 4 rings in total, approximately 1 - 1.5 inches wide).
Use a knife to cut the seeds and pulp from the center of the rings.
Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring.
Let sit for about 20 minutes.
Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel.
Roast for 30 minutes at 400 degrees.
Remove from oven, and once cool enough to handle separate the squash into nice unsoggy strands. Eat as is or combine with your favorite sauce.

Nutrition Facts : Calories 43.8, Fat 0.8, SaturatedFat 0.2, Sodium 24, Carbohydrate 9.8, Protein 0.9

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