Spaghetti Squash Recipe (Print Version)
# Ingredients:
01 -
1 large spaghetti squash (3-4 pounds).
02 -
2 tablespoons olive oil.
03 -
3/4 teaspoon kosher salt.
04 -
1/4 teaspoon black pepper.
# Instructions:
01 -
Position your oven rack in the middle and preheat the oven to 450°F to ensure even cooking throughout the squash.
02 -
Using a sharp knife, carefully cut the spaghetti squash lengthwise from stem to end, creating two equal halves.
03 -
With a large spoon, scoop out all the seeds and stringy parts from the center of each squash half until clean.
04 -
Generously brush the exposed flesh of both squash halves with olive oil, making sure to coat all surfaces evenly.
05 -
Sprinkle salt and black pepper evenly across the oiled surfaces, covering both halves completely for best flavor.
06 -
Arrange the squash halves cut-side down on a large baking sheet, ensuring they don't touch each other.
07 -
Place in preheated oven and roast for 35-40 minutes, or until you can easily pierce the skin with a fork.
08 -
Using a metal spatula, carefully flip the hot squash halves over, being mindful of escaping steam.
09 -
Let cool slightly, then use a fork to gently scrape the flesh into long, spaghetti-like strands.
10 -
Taste the squash strands and adjust seasoning with additional salt and pepper if needed before serving.
# Notes:
01 -
Perfect pasta alternative.
02 -
Good for meal prep.
03 -
Naturally gluten-free.