I have wanted to make spaghetti squash for a long time, years even. The idea of a pasta substitute inside a gourd? Alright!
Since I had no idea what I was doing, I went to Martha for help. It’s a good thing.
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| Out of the oven, turned over |
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| After scraping it with a fork…turns to spaghetti…magic! |
Roasted Spaghetti Squash
Barely adapted from Martha
4 servings
1 spaghetti squash (3 or so pounds), halved lengthwise, seeds removed
1 tablespoon extra-virgin olive oil, plus more for brushing
1 1/2 tablespoons packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1 TB dried parsley
1 TB dried cilantro
1/4 cup toasted almonds
1 1/2 tablespoons packed light-brown sugar
Coarse salt and freshly ground pepper
1/2 cup grated Parmesan cheese (about 2 1/2 ounces)
1 TB dried parsley
1 TB dried cilantro
1/4 cup toasted almonds
- Preheat oven to 400 degrees. Brush cut sides of squash with oil, and sprinkle with sugar and salt and pepper to taste. Place squash, cut sides down, on a rimmed baking sheet. Roast until tender, 45-50 minutes. Let cool slightly on the sheet for 10 minutes.
- Scrape squash with a fork to remove flesh in long strands. (This is so fun!) Place in a large bowl. Add oil, Parmesan, parsley, cilantro, hazelnuts, 1 teaspoon salt, and pepper to taste. Toss, and serve immediately.
Notes: This is NOT filling on its own. It might work topped with marinara sauce, but some shrimp or chicken or something is def needed on the side! Just thought I should share. I made the mistake of taking a to-go bowl of the squash to work for lunch…and was hungry an hour later! Learn from my mistakes…and then smile because you are a little smarter. 🙂
Happy eating!
Laurel
~Laurel~