Roasted Spaghetti Squash



From Well Fed, Melissa Joulwan


1 large spaghetti squash

3 tablespoons water

Preheat oven to 375 F. Cover a large baking sheet with parchment paper.

Cut the sqush in half lengthwise. Scoop out the seeds and pulp with a large spoon.

Place squash cut side down on the baking sheet. Sprinkle water onto the paper around the squash. Roast until the squash is tender, but not mushy, 30-40 minutes. Place baking sheet on cooling rack, and, using a hot mitt, turn the squash cut side up to cool.

When it’s cool enough to handle, scrape the inside with a fork to shred the squash into strands.

Alternatively, you can cook the spaghetti squash in the microwave by placing it cut side up in a microwaze-safe dish along with 1/4 cup water. Cover with plastic wrap and cook on high for 10-15 minutes, depending on the size of the spaghetti squash.

Toss the spaghetti squash with a variety of yummy ingredients, such as butter, coconut oil, spaghetti sauce, spices, ground meat. The varieties are endless!


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