Roasted Spaghetti Squash (Print Version)
# Ingredients:
01 -
A spaghetti squash that’s on the bigger side, around 1.5 to 2 kilograms.
02 -
Two spoonfuls of olive oil for coating.
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Three-quarters of a teaspoon of fine sea salt.
04 -
A pinch, or 1/4 teaspoon, of ground black pepper.
# Instructions:
01 -
Adjust your oven rack to the middle position and warm up your oven to 230°C. This’ll cook the squash evenly.
02 -
Grab a sharp knife and carefully slice the squash lengthwise from top to bottom into two halves.
03 -
Use a big spoon to scoop the seeds and the stringy bits out of the center of the squash until it’s cleaned out.
04 -
Slather the squash halves with olive oil so the entire inside surface gets covered.
05 -
Sprinkle your salt and pepper all over the oiled parts, making sure every bit is seasoned properly.
06 -
Lay the squash halves with the cut side facing down on a big baking tray. Keep them spaced apart.
07 -
Pop the tray into the oven and let the squash roast for 35 to 40 minutes. It’s done when the skin can be poked easily with a fork.
08 -
Using a sturdy spatula, gently turn the squash halves over. Be careful, as there will likely be steam.
09 -
Let the squash sit till it cools enough to touch. Then, grab a fork and scrape out the flesh, which will pull out like long spaghetti strands.
10 -
Taste the squash noodles and adjust seasoning with extra salt and pepper if needed before serving.
# Notes:
01 -
A great swap for classic pasta.
02 -
Perfect option for prepping meals ahead.
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Completely gluten-free by nature.