Spaghetti squash is like a magical vegetable the first time you discover it. In my first encounter with spaghetti squash, I was so confused as to how a vegetable could naturally be in this perfect spaghetti-like shape. But alas, that is the beauty of this wonderful squash.
Spaghetti squash is absolutely delicious as a pasta substitute (with red sauce or pesto), stir-fried with your favorite meat and veggies (as you see to the right), or simply dressed with extra virgin olive oil and sea salt! Give it a try and let me know what you think.
Easy Roasted Spaghetti Squash
- 1 medium spaghetti squash
- cooking fat of choice (extra virgin olive oil, ghee, or avocado oil would all be great choices!)
- sea salt
- Preheat the oven to 400 F.
- Cut your spaghetti squash in half lengthwise and use a spoon to scoop out the seeds. If you have trouble cutting the squash, throw the whole thing into the oven (on the rack, no pan) for 5-10 minutes to make it softer and then cut it and scoop out the seeds.
- Rub the inside surface of the squash with a generous amount of cooking fat and sprinkle it with sea salt. Place the squash facedown on a baking sheet.
- Put the baking sheet in the oven for 35-40 minutes, until you can easily pierce the skin of the spaghetti squash with a fork and the flesh is roasted golden-brown.
- When the squash is done cooking, remove it from the oven, flip it over, and let it cool for about 5 minutes. Then, take a fork and gently run it through the flesh. The flesh should naturally separate into a spaghetti-like shape.
- After you have scooped out all of the flesh, dress it with a sauce, or healthy fat and spices, and serve!