For many years spaghetti squash was touted as an alternative for spaghetti noodles and recipes for it involved various tomato-y sauces. You may prefer it prepared this way, with a dressing of butter and/or olive oil and herbs. You’ll appreciate the flavor and texture of the vegetable and perhaps even find yourself craving it like I do!
1 4-lb. spaghetti squash
Olive or vegetable oil
1/4 tsp sea salt
Freshly ground pepper
Preheat oven to 350 degrees F. Wash spaghetti squash under running water and carefully poke about 7 holes in it with a metal skewer. Cook in microwave for 8 minutes, until soft enough to cut open. Scoop seeds out and reserve them for making Toasted Pumpkin Seeds.
Place squash, cut sides up in a 9 x 13-inch baking pan. Brush cut sides with oil and season with salt and pepper.
Roast until just barely tender, about 25-30 minutes. Test with a small sharp knife in several places. It should pierce the flesh with just a little resistance. Do not overcook or squash will turn mushy.
Cool squash slightly, about 10-15 minutes, until it can be handled safely. Using a large fork, shred the fibers into a large bowl. Season as desired and serve warm.
1 Tbs melted butter + 1 Tbs olive oil + 1-2 Tbs chopped fresh herbs of choice (sage, basil, chives, thyme, oregano)
Garlic Rosemary:1 clove minced garlic warmed in 2 Tbs. olive oil + 1 Tbs. minced fresh rosemary + 2 Tbs. Parmesan cheese
2 Tbs olive or veg oil + 1 Tbs. peanut butter + 1 Tbs rice vinegar + 1 tsp freshly grated ginger + 1/4 tsp red pepper flakes. Pass soy sauce at the table.
1 cup Marinara Sauce or Quick Marinara Sauce