Fork the squash for the spaghetti strings

Roasted Spaghetti Squash

Roasted Spaghetti Squash can be served as a side dish or under a meat sauce instead of pasta noodles.

I also serve gularz and stews over these noodles.  They are sweet, nutritious and stay fresh in the fridge for up to a week so you can prepare ahead of time.

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Ingredients

  • 1 whole spaghetti squash
  • 4 Tbsp. of extra virgin olive oil (EVOO)
  • 1 tsp. dried parsley
  • 1/4 tsp. of garlic powder
  • 1/2 tsp. of sea salt
  • 1/2 tsp. of pepper
  • 1/2 tsp. of dried oregano
  • 1/2 tsp. of dried basil

Instructions

  • 1. Microwave whole spaghetti squash for 10 minutes to soften.
  • 2. Cut the spaghetti squash in half lengthwise.
  • 3. Scoop out seeds.
  • 4. Place on a cookie sheet face up.
  • 5. Drizzle with extra virgin olive oil and season with the remaining spices.
  • 6. Bake at 375 for 30 minutes, or until a fork easily goes in all the way to the skin.
  • 7. Cool for 10 minutes.
  • 8. Shred using a fork to pull the meat of the squash into a bowl.

Instructions

  • 1. Microwave whole spaghetti squash for 10 minutes to soften.
  • 2. Cut the spaghetti squash in half lengthwise.
  • 3. Scoop out seeds.
  • 4. Place on a cookie sheet face up.
  • 5. Drizzle with extra virgin olive oil and season with the remaining spices.
  • 6. Bake at 375 for 30 minutes, or until a fork easily goes in all the way to the skin.
  • 7. Cool for 10 minutes.
  • 8. Shred using a fork to pull the meat of the squash into a bowl.

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Dr. Olivia Joseph