SIMPLE ROASTED SPAGHETTI SQUASH

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Simple Roasted Spaghetti Squash image

Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the strands of spaghetti squash to make one of our other recipes, like Spiced Squash Pancakes, Roasted Squash with Parmesan and Herbs, Spaghetti Squash Gratin, or Quick Turkey Bolognese with Spaghetti Squash.

Provided by Martha Stewart

Categories     Food & Cooking     Seasonal Recipes     Fall Recipes     Spaghetti Squash Recipes

Yield Makes 6 cups

Number Of Ingredients 1

1 medium spaghetti squash (3 1/4 pounds)

Steps:

  • Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
  • Refrigerate squash in an airtight container, up to 3 days.

Nutrition Facts : Calories 42 g, Fiber 2 g, Protein 1 g

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