Remove from the oven and cool for a few minutes before using a fork to scrape out the squash meat from each half, it will separate into spaghetti-like strands. Roast in the oven for 45-55 minutes, or until fork-tender. Return to the oven for another 15 minutes to continue cooking the squash + to melt the cheese. Got an Instant Pot A pressure cooker cuts the time in half Go to Instant Pot Spaghetti Squash. Crumble goat cheese on top of the tomato sauce. Remove the squash from the oven and fill the insides with the tomato sauce mixture. Brush cut surface of squash with olive oil sprinkle with salt and pepper. Stir together and cook for a few minutes. Carefully cut spaghetti squash in half lengthwise scoop out seeds. Season with sea salt and freshly cracked pepper, to taste. Add tomato sauce and dried spices to the spinach. Use a sharp knife, as dull knives likely won’t be able to get the job done. Stand the squash upright on a cutting board. Grab your spaghetti squash and chop off the tip and tail. Place it cut side down on your baking tray and pierce the skin a few times with a fork. Preheat the oven to 400 degrees Fahrenheit. Remove the seeds and then drizzle a bit of the olive oil onto the flesh of the squash. Drizzle with olive oil then rub the inside and outer rim of each squash half to evenly coat with oil. Wash it and then cut it in half lengthwise. Place the cleaned squash on a baking sheet. Scoop out & discard the seeds of each half with a spoon. You can serve this roasted squash as a simple side dish as is, use it in place of pasta with a tasty marinara sauce, do a quick saute with other veggies, or my favorite way–plain with lots of butter! Roasting is my favorite way of cooking squash in the fall and winter because it’s so simple to do and makes the house smell wonderful.Ĭarefully cut the spaghetti squash in half lengthwise with a large knife. This roasted spaghetti squash couldn’t be easier to make and it’s such a versatile fall vegetable.
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