Spaghetti squash has become one of my favorite vegetables. It’s extremely easy to make, requires minimal seasonings, and is delicious as is, or as I described in the title, au naturel.
Cutting into the tough outer shell of the uncooked squash is a bit of a challenge, but made much easier with a large knife and strong arm muscles. I typically enjoy eating spaghetti squash alongside chicken breast and a mixture of sautéed vegetables (zucchini, yellow squash, tomatoes, garlic and onion). The slight crunch of the sweet spaghetti squash provides a nice contrast to the semi-soft veggies.
My roommate, Whitney, was skeptical about trying the squash, but I convinced her to try a small bite. As I expected, she didn’t think the vegetable was all that bad–maybe just a little too healthy. :)
1 spaghetti squash, halved and seeded
2 tbsp. organic olive oil
Salt and pepper
Preheat oven to 450 degrees.
Split the squashes in half and scrape out seeds. Line an oven tray with aluminum foil. Season the spaghetti squash with olive oil, salt, and pepper. Place flesh side down and roast for 40 to 45 minutes. Flip squash and cook for another 15 minutes. Remove from the oven and let rest until cool enough to handle.
When squash is cooled, using a large cookie scoop or kitchen spoon scrape the strands of squash from the inside of the skin. Season with more salt and pepper, if necessary.
Serve squash with sides, such as grilled vegetables, chicken breast or marinara sauce.