How To Roast Spaghetti Squash Recipes

ROASTED SPAGHETTI SQUASH

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

Roasted Spaghetti Squash image

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.

Ingredients

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)

ROASTED SPAGHETTI SQUASH

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

Roasted Spaghetti Squash image

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

Ingredients

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

HOW TO ROAST SPAGHETTI SQUASH

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

How to Roast Spaghetti Squash image

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.

Ingredients

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

HOW TO COOK A SPAGHETTI SQUASH

Here's 2 easy ways to cook a spaghetti squash for all those great recipes. It's easier than you think. One reviewer has suggested poking a few holes in the squash before the initial microwaving. I have never done this and have never had a problem but you might want to do that just in case.

Provided by Realtor by day

Categories Vegetable

Time 15m

Yield 4 serving(s)

Number Of Ingredients 2

How to Cook a Spaghetti Squash image

Steps:

Wash the squash and leave it wet. Microwave it for 5 minutes to help soften the skin (it's still really hard).
Cut squash lengthwise and remove seeds.
To Microwave: put squash halves cut side down in baking dish in 1/4 cup of water covered with plastic. Nuke it for 7-10 minutes.
To Bake: put squash halves cut side down in baking dish in 1/4 cup of water and bake for 45 minutes covered with foil. Don't let the water cook away. Check it and add more if needed.
After it's cooled slightly, scrape out the veggie strands with a fork and season with olive oil, salt, pepper, garlic and parmesan cheese or proceed with another spaghetti squash recipe.

Nutrition Facts : Calories 23.5, Fat 0.4, SaturatedFat 0.1, Sodium 13.3, Carbohydrate 5.2, Protein 0.5

Ingredients

1 spaghetti squash
1/4 cup water

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