SPAGHETTI SQUASH (THAT'S NOT WATERY!!!)
Ever roast spaghetti squash and end up with a watery, soggy mess? Well, thanks to Beth at Eat Within Your Mean$ I can finally roast spaghetti squash and serve it to my family without apologizing first. I am saving this recipe here so I can find it easily, as well as share this with everyone here. Believe me, it's a game changer!
Provided by mstan1369
Categories Vegetable
Time 55m
Yield 2 serving(s)
Number Of Ingredients 2
Steps:
- Cut the ends off of the spaghetti squash, then cut it into rings (about 4 rings in total, approximately 1 - 1.5 inches wide).
- Use a knife to cut the seeds and pulp from the center of the rings.
- Place the rings on a wire rack set inside a sheet pan and salt the cut side on both sides of each ring.
- Let sit for about 20 minutes.
- Once 20 minutes have passed, remove the excess moisture from the squash with a paper towel.
- Roast for 30 minutes at 400 degrees.
- Remove from oven, and once cool enough to handle separate the squash into nice unsoggy strands. Eat as is or combine with your favorite sauce.
Nutrition Facts : Calories 43.8, Fat 0.8, SaturatedFat 0.2, Sodium 24, Carbohydrate 9.8, Protein 0.9
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