Roasted Spaghetti Squash
Roasted Spaghetti Squash
Roasted spaghetti squash, golden pasta like veggie strings are perfect sautéed with olive oil, garlic and thyme, then sprinkled liberally with Parmesan cheese.
Ingredients
- 1 Spaghetti sqash
- Olive oil
- 1 tsp. Garlic salt or 2 cloves of chopped fresh garlic
- 1 tsp. thyme
- Grated or shredded Parmesan cheese
- Salt and pepper to taste
Instructions
Pre-heat the oven to 400.
Cut the squash in half lengthwise and remove the seeds. (Save the seeds and roast as you would pumpkin seeds or you might try planting them. We had success growing more squash from seeds we harvested)
Give the flesh of the squash a liberal sprinkling of olive oil and season with salt and pepper to your taste.
Turn the squash cut side down on a parchment covered sheet pan and poke holes on the outside to allow steam to escape during cooking.
Bake for about 45 minutes.
When cool enough to handle, use your fork and scrape the fleshy strings of squash onto your sheet pan.
Heat a liberal amount of olive oil in a deep sided skillet (about 2-3 tablespoons depending on the amount of squash) and add the spaghetti squash. Sauté until the squash is well coated with the oil and starting to brown a little. Note: If using fresh garlic add to the pan and sauté for about a minute before adding the squash.
Add the garlic salt, thyme, black pepper and Parmesan cheese. Stir until heated well and serve.
For a nice presentation, put the sautéed squash back into the squash shells and bake in the oven at 350 for about 30 minutes. Add a little Parmesan to the top before putting in the oven. It will come out nice and toasty and look great for guests.
The caramelized tomatoes with herbs and cheese in the photo featuring spaghetti squash is one of summer's best recipes, starring slow roasted tomatoes, roasted garlic, fresh herbs and Parmesan cheese.
Notes
Spaghetti squash is hard skinned with firm flesh and tough to cut through so be careful, they have a tendency to roll about.
Nutrition Information:
Yield: 4 servings Serving Size: 1Amount Per Serving: Calories: 93Total Fat: 4gSaturated Fat: 1gTrans Fat: 0gUnsaturated Fat: 3gCholesterol: 1mgSodium: 496mgCarbohydrates: 12gFiber: 1gSugar: 0gProtein: 3g
Nutrition information isn’t always accurate.
Roasted spaghetti squash, golden pasta like veggie strings are perfect sautéed with olive oil, garlic and thyme, then sprinkled liberally with Parmesan cheese.
Yum
Roasted Spaghetti Squash
Roasted spaghetti squash is the best kept secret in the kitchen, golden pasta like veggie strings make for a perfect sauté with olive oil, garlic, thyme and Parmesan cheese. Easy and tastes amazing!
Harvested in the early fall (but generally available year round in the grocery store) spaghetti squash will keep for months in your root cellar, if you have one, if not, a cool dark dungeon will do fine. They come in a variety of sizes and colors, yellow being most common to our local grocery store along with ivory and orange, which has the most beta carotene. And when cooked, the squash yields firm strands of golden pasta like veggie strings that look and function like pasta.
This spaghetti squash sauté is simple and clean tasting and like most “pasta” recipes, is an amazingly good, healthy carb alternative to wheat pasta. It is also a great side dish. Once you roast the squash, the sky’s the limit as to serving ideas and easily adapts to suit your mood.
Sometimes we use spaghetti squash rather than pasta when we’re feeling the need for spaghetti and meatballs with tomato sauce. Another favorite, simply sauté the spaghetti squash with olive oil, chopped garlic and thyme, then top with feta cheese and crisp bacon. Or go wild and try spaghetti squash Carbonara or mac and cheese!
Prep 30-minutes
Cook 60-minutes
Serves 4 healthy portions
Stuff needed:
Large kitchen knife or cleaver
A deep edged skillet
A fork
Sheet pan
Large spoon
Parchment paper
Ingredients:
1 spaghetti squash
Olive oil
1 tsp. thyme
1 tsp. garlic salt or 2 cloves of chopped fresh garlic
Grated or shredded Parmesan
Salt and pepper to taste
Instructions:
Pre-heat the oven to 400.
Cut the squash in half lengthwise and remove the seeds. (Save the seeds and roast as you would pumpkin seeds or you might try planting them. We had success growing squash from seeds we harvested.)
Give the flesh of the squash a liberal sprinkling of olive oil and season with salt and pepper to your taste.
Turn the squash cut side down on a parchment covered sheet pan and poke holes on the outside to allow steam to escape during cooking.
Bake for about 45 minutes.
When cool enough to handle, use your fork and scrape the fleshy strings of squash onto your sheet pan.
Heat a liberal amount of olive oil in a deep sided skillet (about 2-3 tablespoons depending on the amount of squash) and add the spaghetti squash. Sauté until the squash is well coated with the oil and starting to brown a little. Note: If using fresh garlic add to the pan and sauté for about a minute before adding the squash.
Add the garlic salt, thyme, black pepper and Parmesan cheese. Stir until heated well and serve.
For a nice presentation, put the sautéed squash back into the squash shells and bake in the oven at 350 for about 30 minutes. Add a little Parmesan to the top before putting in the oven. It will come out nice and toasty and look great for guests. Enjoy.
Note:
Spaghetti squash is hard skinned with firm flesh and tough to cut through so be careful, they have a tendency to roll about.
The photo at the top of the page featuring spaghetti squash, salad and herb roasted tomatoes is one of our favorite meals. It features roasted tomatoes with herbs and cheese, one of summer’s best recipes. Ours begins with caramelizing tomatoes, adding roasted garlic, fresh cut herbs and Parmesan cheese. You can find the recipe here, Roasted Tomatoes with Herbs and Cheese.
