Spaghetti Squash Recipe

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Sweet Potato Hash	V
Red Bean Curry	V
Lentil & Green Bean Stew	V
Spaghetti Squash Bake	V
Spaghetti (Squash) with Tomato Basil Sauce	V
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Spaghetti with Fava Beans
Melinda's Frittata
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Spaghetti Squash

Spaghetti squash makes a great alternative to regular pasta as well as being a fun and tasty vegetable on it's own. Mix with your favorite pasta sauce, or add mushrooms and other vegetables topped with great olive oil, or .... the possibilities are endless. You do need a sharp knife to cut the squash in half.

1 spaghetti squash
1 tsp-1 tbl olive oil (Optional)

Preheat oven to 350º
Cut squash in half lengthwise through stem
Scoop out seeds and fibers from the cavity (set aside for later roasting*)
Rub cut edge of squash with a small amount of oil to prevent sticking (you don't have to do this, but I think it makes the job easier)
Place squash cut sides down in a baking dish or roasting pan
Roast for 45 minutes, turn cut sides up and roast until a fork pierces the flesh easily (usually another 45 minutes)
Allow to cool completely, then use a spoon to scoop out flesh
You'll notice is shreds apart looking just like translucent spaghetti strands
Separate flesh into strands and use as you would cooked spaghetti; top with your favorite sauce, use in casserole, or season very simply with s&p and olive oil

*I often find only a few seeds in spaghetti squash, but they are a nice little treat. I wipe them off and put them into a small skillet, add a tiny bit of olive oil and coat them all. I put them in the oven along with the squash for about half the time, but check to see they don't go too far. Remove, salt and enjoy. They taste like popcorn, but better :)

Questions about this recipe?