Roasted Spaghetti Squash

Light, tender and naturally sweet, roasted spaghetti squash is incredibly simple to make and can be served in so many ways. Once roasted, the flesh easily pulls apart into spaghetti-like strands, ready for butter, Parmesan, your favourite pasta sauce or simply a little salt and pepper.

Serves 4

Ingredients

• 1 spaghetti squash
• 1 to 2 tbsp olive oil
• ½ tsp sea salt
• ½ tsp freshly cracked black pepper
• ½ tsp garlic powder, optional
• ½ tsp dried Italian herbs or fresh thyme, optional
• Freshly grated Parmesan for serving, optional

Directions

  1. Preheat oven to 400°F (200°C).

  2. Carefully cut the spaghetti squash in half lengthwise and scoop out the seeds.

  3. Brush the cut sides lightly with olive oil and season with salt, pepper and garlic powder or herbs, if using.

  4. Place the squash cut side down on a parchment lined baking sheet.

  5. Roast for 35 to 45 minutes, depending on the size of your squash. It is ready when the flesh is tender and easily pulls into strands with a fork.

  6. Allow the squash to cool for a few minutes, then use a fork to gently scrape the flesh from the sides, creating those signature spaghetti-like strands.

  7. Serve right in the squash or transfer to a serving bowl. Finish with freshly grated Parmesan, butter, fresh herbs or your favourite sauce.

Homestead Tip

Don’t overcook your spaghetti squash. You want the strands tender but still with a little bite rather than soft and watery. Start checking it around the 35 minute mark, especially with smaller squash.

And don’t toss the seeds. Just like pumpkin and acorn squash seeds, they can be cleaned, seasoned and roasted for a simple crunchy snack.