Roasted Spaghetti Squash
Spaghetti squash is a great canvas for all kinds of sauces such as marinara, pesto, tahini or even vinaigrette style dressings. I particularly like mixing the squash with parsley-sage pesto. To make a main course, you can also stuff cooked squash shells with a myriad of ingredients such as veggies, grains, nuts, ground meat and cheese.
1 spaghetti squash
1/2 tsp oil of your choice
1/2 tsp kosher salt (for about 1-1/2 to 2 lbs of squash)
1. Preheat oven to 400 degrees F. Line baking sheet with a silicone baking mat or piece of parchment paper.
2. Using a heavy, sharp knife, cut the ends off of the spaghetti squash. Stand squash upright and cut squash down the middle. Scrape out the seeds and stringy flesh with a spoon. Discard the flesh and seeds.
3. Rub the oil on the cut side of the squash and sprinkle with salt. Lay squash cut side down on the baking sheet. Roast squash for 40 minutes, or until squash is tender.
4. When squash is cool enough to handle, scrape flesh out with a fork. Alternatively, stuff baked squash with veggies, grains, meats and/or cheese and bake until warmed through.