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.


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

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. 

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