How To Roast Spaghetti Squash Recipes

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HOW TO ROAST SPAGHETTI SQUASH



How to Roast Spaghetti Squash image

An easy method for roasting spaghetti squash to get the BEST spaghetti squash noodles each and every time! ;)

Provided by Julia

Categories     Side Dish

Time 50m

Number Of Ingredients 3

1 large spaghetti squash
2 tablespoons olive oil
kosher salt and fresh ground black pepper

Steps:

  • Preheat the oven to 400 degrees F.
  • Chop the tip and the tail off of the spaghetti squash, cut it in half length-wise, and scoop the seeds out of each half.
  • Rub about a tablespoon of olive oil over the flesh of each half. Sprinkle with salt and pepper.
  • Place the squash cut-side down on a baking sheet.
  • Roast the squash for 35 to 50 minutes or until the flesh is tender. Note: For crunchy noodles, roast for 35 minutes. For al dente noodles, roast for 40-45. For tender noodles, roast for 50 to 55 minutes.
  • When the squash is cool enough to handle, use a fork to gently scrape the flesh, releasing spaghetti-like stands. Do this until both halves of the spaghetti squash are scraped clean and place the "spaghetti" into a large serving bowl.
  • Note that some water will seep out of the "spaghetti" - in order to drain the water, allow the spaghetti to sit in a bowl (or fine colander) and use a slotted spoon to scoop it on plates.
  • Serve spaghetti squash with your favorite sauce and parmesan cheese.

Nutrition Facts : Calories 48 calories, Carbohydrate 11 grams carbohydrates, Fat 1 grams fat, Fiber 2 grams fiber, Protein 1 grams protein, ServingSize 1 cup, Sugar 4 grams sugar, UnsaturatedFat 0 grams unsaturated fat

ROASTED SPAGHETTI SQUASH



Roasted Spaghetti Squash image

Make this delicious, healthy, and easy Roasted Spaghetti Squash recipe for a meal that will become an instant classic.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Number Of Ingredients 7

1 spaghetti squash (about 2 pounds), halved and seeded
3 tablespoons extra-virgin olive oil, divided
Coarse salt and freshly ground pepper
1 tablespoon lemon juice
1/2 cup chopped fresh flat-leaf parsley
1/2 teaspoon crushed red pepper flakes
1 tablespoon grated Parmesan cheese, for serving (optional)

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



Roasted Spaghetti Squash image

Roasted spaghetti squash instead of spaghetti noodles! Top with the favorite sauce of your choice.

Provided by clare

Categories     Side Dish     Vegetables     Squash

Time 1h10m

Yield 4

Number Of Ingredients 4

1 (2 pound) spaghetti squash, halved and seeded
2 tablespoons extra-virgin olive oil, or as needed
½ teaspoon salt
2 tablespoons grated Parmesan cheese

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.

Nutrition Facts : Calories 141.8 calories, Carbohydrate 15.8 g, Cholesterol 2.2 mg, Fat 8.8 g, Protein 2.4 g, SaturatedFat 1.6 g, Sodium 367.5 mg

ROASTED SPAGHETTI SQUASH RECIPE



Roasted Spaghetti Squash Recipe image

Spaghetti squash is delicious simply roasted and served with butter and salt. Try it at home with this easy recipe.

Provided by Molly Watson

Categories     Side Dish     Entree

Time 1h5m

Number Of Ingredients 5

1 spaghetti squash
Butter (to taste, about 1 tablespoon per serving)
Dash sea salt (to taste)
Dash pepper (to taste)
Optional: grated Parmesan, pecorino, or aged Gouda

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.

Nutrition Facts : Calories 51 kcal, Carbohydrate 9 g, Cholesterol 4 mg, Fiber 2 g, Protein 1 g, SaturatedFat 1 g, Sodium 179 mg, Sugar 4 g, Fat 2 g, ServingSize about 8 cups (8 servings), UnsaturatedFat 0 g

BAKED SPAGHETTI SQUASH



Baked Spaghetti Squash image

Once baked and scraped into noodle-like strands, spaghetti squash becomes a frequent pasta understudy, tossed with pesto, tomato sauce or roasted vegetables. But it's a versatile ingredient, as its mild flavor and gentle crunch also make it a good base for stews or even curries. For a basic roasted spaghetti squash recipe, follow Step 1, scrape the insides into strands, and be on your way. For a complete side dish, proceed with the rest of the recipe and top with herby breadcrumbs and Parmesan. You can also add mozzarella, which will melt into delicious little pools among the squash strands.

Provided by Ali Slagle

Categories     dinner, for two, vegetables, main course, side dish

Time 1h10m

Yield 4 servings

Number Of Ingredients 8

1 large (3- to 4-pound) spaghetti squash, halved lengthwise and seeded
3 tablespoons extra-virgin olive oil
Kosher salt and black pepper
1 cup freshly grated Parmesan
1/2 cup panko
1 garlic clove, grated
1 teaspoon fresh thyme leaves
8 ounces mozzarella, cut into 1/2-inch cubes (optional)

Steps:

  • Heat the oven to 450 degrees. Brush the cut side of each squash half with 1 tablespoon olive oil, then season with salt and pepper. Place squash, cut-sides down, on a parchment-lined baking sheet and roast until the squash is tender when poked with a fork, 35 to 40 minutes.
  • Meanwhile, in a small bowl, stir together the Parmesan, panko, garlic, thyme and the remaining 1 tablespoon olive oil. Season with salt and pepper.
  • Flip the squash and use a fork to scrape the squash into spaghetti strands. Stir in half the mozzarella, if using, then sprinkle the squash with the remaining mozzarella and the panko mixture. Roast until the top is golden brown and mozzarella has melted, 20 to 25 minutes.

HOW TO ROAST SPAGHETTI SQUASH



How to Roast Spaghetti Squash image

All you need is the squash, olive oil, and salt and pepper. Slicing crosswise into rings keeps the squash strands long and spaghetti-like.

Provided by Martha Stewart

Categories     Food & Cooking     Healthy Recipes     Gluten-Free Recipes

Time 1h10m

Number Of Ingredients 3

1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed
Kosher salt and freshly ground pepper
2 tablespoons extra-virgin olive oil

Steps:

  • Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes.
  • Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes.
  • Peel skin away; separate strands into long "noodles." Cooked squash can be refrigerated in an airtight container up to 2 days.

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