Roasted Spaghetti Squash
Submitted by:Linsey Corbin
One of our favorite TCD go-to's is Spaghetti Squash. Spaghetti squash is a nutritious vegetable that offers lots of vitamins, minerals and antioxidants. It is also high in fiber and low in calories. The best part is, this squash offers a really fun, spaghetti-like texture and built-in bowl shape. It's super versatile in the kitchen and can pair well with salt pepper, any kind of tomato sauces, pesto, parmesan, or serve with your favorite toppings for a "bowl" type dinner.
Ingredients
1 spaghetti squash 2 teaspoons olive oil Salt Pepper
Instructions
1. Preheat the oven to 400F. Line a large, rimmed baking sheet with parchment paper. 2. Cut your squash in half. Use a very sharp knife to cut off the tip-top and very bottom ends of the spaghetti squash. Stand the squash upright on a stable surface and carefully slice through it from top to bottom to divide it in half. 3. Use a large spoon to scoop out the spaghetti squash seeds and discard them. 4. Drizzle the inside of the squash with olive oil and sprinkle with salt and pepper. Place them cut-side down on the prepared baking sheet. 5. Bake for 45 to 55 minutes, until the cut sides are turning golden and the interiors are easily pierced through with a fork. The time will vary depending on the size of your squash. 6. Once the squash is done baking, let cool. Use a fork to scrape and fluff the strands from the sides of the squash. 7. Serve with your favorites sauce, veggies, or toppings.
