Typically squash recipes pop up around fall, when the weather starts getting chilly and people start roasting veggies. However, I recently discovered the magic of spaghetti squash and want to share the good news. Now, I won’t try to tell you that it’s just like eating a bowl of pasta, but the texture and mild flavor of the squash really lend themselves to some interesting sauce pairings.
Ingredients
- 1 spaghetti squash
- 2 tbsp. olive oil
- salt and pepper to taste
Preparation
Preheat the oven to 425°F. Watch this video so you don’t lose a finger (or a hand) trying cut the squash into halves. Scrape out the seeds.
Place the squash in a roasting pan skin-side down. Brush with plenty of olive oil, sprinkle with salt and pepper. Roast for 50 – 60 minutes until the squash is tender. Let the squash cool for about 5 – 10 minutes. Using two forks or a pair of tongs, start pulling the strands of squash away from the skin. Plate the “spaghetti” and top with a classic bolognese or pesto. I would love to hear any other sauce or preparations suggestions you may have.
