Whole Roasted Spaghetti Squash Recipes

SIMPLE ROASTED SPAGHETTI SQUASH

Steps:

• Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
• Refrigerate squash in an airtight container, up to 3 days.

ROASTED SPAGHETTI SQUASH RECIPE

Steps:

• Gather the ingredients. Preheat an oven to 375 F.
• Poke the spaghetti squash all over with a fork.
• Set the squash in a roasting pan or just on a piece of foil and bake until tender, at least an hour and up to 90 minutes or even more if the squash is a giant one. You should be able to pierce it easily with a fork-since you just poked it all over when it was raw, you should be able to feel a definite difference.
• Cut off and discard the stem end, cut the squash in half lengthwise, and scoop out the seeds.
• Use a fork to scrape the cooked spaghetti squash into strands.
• While still warm, top the cooked spaghetti squash with a pat of butter and sprinkle with salt and pepper. Top with grated Parmesan, pecorino, or aged Gouda cheese, if you like. Enjoy.

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat oven to 425 degrees. Drizzle squash flesh with 2 tablespoons olive oil and season with salt and pepper. Place cut side down on a parchment-lined rimmed baking sheet. Roast until squash is tender when pierced with a knife, about 1 hour.
• When cool enough to handle, gently scrape squash with a fork to remove flesh in long strands and transfer to a medium bowl. Toss with remaining 1 tablespoon oil, lemon juice, and parsley. Season with salt and red-pepper flakes and serve sprinkled with cheese, if desired.

ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 425 degrees F (220 degrees C).
• Brush both sides of the squash with olive oil, sprinkle with salt, and place cut-side up in a baking pan. Cover tightly with aluminum foil.
• Roast in the preheated oven for 20 minutes. Uncover and continue to roast until tender, about 35 minutes more. Let cool slightly, about 5 minutes. Use a fork to scrape the squash flesh into a large bowl and toss with Parmesan cheese.

WHOLE ROASTED SPAGHETTI SQUASH

Steps:

• Preheat the oven to 400 and wash the spaghetti squash.
• Lay a cloth down and set the squash on top for cutting. The cloth helps to hold the squash in place, so it doesn't slip while cutting.
• To slice the spaghetti squash, begin by taking a paring knife and score the squash from the middle to the bottom.
• Turn and score it from the middle to the stem.
• Take a chef knife and, starting from the middle, cut from the middle to the bottom.
• Turn the squash and cut from the middle to the stem. Then flip the squash over and repeat steps 3, 4, 5, and 6 on the other side.
• Once both sides have been cut through, carefully cut through the bottom and the stem.
• Gently scrape out the seeds and pulp with a spoon.
• Brush the inside of both halves with olive oil.
• Sprinkle with salt and pepper.
• Turn the squash face down on a cookie sheet and roast for 45 minutes.
• When the squash is cooked, pull the spaghetti squash out with a fork to form strands.