CSA Week 8 - Spaghetti Squash How-to

Spaghetti squash monster, coming to attack you!
Ok, not really.  But I had never made or eaten spaghetti squash before, and it's kind of awesome.  I don't believe anyone who says it can sub in for real spaghetti, that will take some convincing, but as a veggie it's pretty awesome.  And it's really easy to prepare!
Look at that poor spaghetti squash up there, completely covered by that fennel.
Ok, take your spaghetti squash.  Use a sharp knife to slice the entire thing in half.  Be very careful and don't lose a finger!
Remove the inner seeds and pulp; a regular metal spoon will make quick work of this.
Drizzle some olive oil onto each half and use your hand to rub it around evenly.
Place on a lined baking tray and sprinkle with salt and pepper.
Flip over on the tray, and then this large squash roasted for about 45 minutes in a 400 degree oven.
Flipped back over when done, and they're perfect!
Use a fork to rake through the spaghetti squash and remove as much as you can from the skin.  A fork was good for this, but I switch to a spoon when I got right down to the skin.
I ate this as just a side dish to a meal of chicken and greens, but I have another great recipe for you soon!  And I promise, it doesn't involve adding marinara and pretending this is real spaghetti.
Easy peasy!
Roasted Spaghetti Squash
serves 2-6, depending on the size of your squash

Spaghetti Squash
1 tablespoon Olive Oil
Salt and Pepper, to taste

Preheat oven to 400 degrees.  Line a baking sheet with aluminum foil and set aside.

Slice your spaghetti squash in half.  Remove the inner seeds and pulp.  Feel free to reserve the seeds for roasting!  Drizzle the olive oil over both halves of the spaghetti squash on the flesh side, using a brush or your hands to evenly coat.  Sprinkle with salt and pepper.  Place both halves, flesh down, on the lined baking sheet.  Bake for about 45 minutes, depending on the size of your squash, until the top has started to collapse and the bottom edges are turning brown.

Remove from the oven and let sit for 5 minutes before flipping over.  Allow to cool further if desired, but you can use a fork to "rake" the spaghetti squash and fluff up the strands!  Serve warm.

**I also have an important side note for you.  I wish I had documented the way I prepared spaghetti squash the second time I made it.  I sliced it up into rings, about 2" wide.  Still remove those seeds from the center, but still rub with olive oil, salt and pepper and still bake at 400, but for only about 30 minutes (since the pieces are smaller than the huge half boat seen above).  Let cool for 5-10 minutes, then use a spoon to circle around the exterior of the ring and remove the skin.  Fluff up the spaghetti squash, and you have perfectly sized portions for everyone!  I will get another spaghetti squash and photograph this for you.  The above method works totally fine, just it's now my preference to do the rings.**

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