Want something like spaghetti but totally different? Then roasted spaghetti squash is for you!
- 1 (or more) spaghetti squashes
Preheat oven to 400. Cut squash in half lengthwise. Scoop out seeds. Put flesh side down in a baking pan and fill 1/4″ with water. Bake until just fork tender. DO NOT overcook. It will get mushy and not so appetizing. Flip over partway through. Time will depend on the size of the squash. Not all halves may be done at the same time, so be sure to check them all and take out any that are done. I had a squash that was about 8″ long and 5″ in diameter and it took about 35 minutes.
Once you remove from the oven, use a fork and a scraping motion to remove the strings. Keep scraping all the way to the skin, placing strings in a bowl as you go.
Serving suggestion: with “meat”balls and pasta sauce