Recipes

Saturday, May 28, 2016

Roasted Spaghetti Squash

I want to take a moment, to apologize for neglecting my blog. Life happened, and I had to take time to focus on a new aspect of my career. Now that things have settled, I can get back to sharing recipes!

A few posts back, I walked you through prepping Spaghetti Squash, safely; without risk of cutting your fingers. You can find that post here: How to Cut Spaghetti Squash

Now that the squash is prepped, we can roast it. This is the same process I use for roasting all vegetables. It's pretty straightforward. 


To make clean up a breeze, I've lined a baking tray with parchment paper. With the squash placed, right side up; drizzle with olive oil, and sprinkle with Righteous Seasoning


Invert squash. Using a knife, make a slit, into the squash; to allow steam to escape.


Bake at 400 degrees, until fork tender. The cooking time will vary upon the size of the squash. Generally around 45 minutes.


Use a fork, to separate the strands of squash. You'll soon discover why it is named Spaghetti Squash.


The squash halves make perfect serving bowls.


Fill with your favorite meat sauce.


And you've got a perfectly satisfying meal.


This is a tasty, healthy, alternative to pasta. I think you will enjoy it.

ROASTED SPAGHETTI SQUASH

Ingredients:
Spaghetti squash, halved, seeds removed
Olive oil, to drizzle
Righteous Seasoning, to sprinkle

Directions:
Cut spaghetti squash in half, lengthwise. Remove seeds. Place spaghetti squash, right side up, on a parchment lined baking tray. Drizzle with olive oil. Sprinkle with Righteous Seasoning. Invert spaghetti squash. Cut a slit into squash, using a knife; to allow steam to escape. Bake at 400, for approximately 40 minutes, until fork tender. Use a fork to separate strands of squash. 

*serving suggestion
The halves, of spaghetti squash, can be used as bowls. Fill with your favorite pasta sauce. 

No comments:

Post a Comment