I’m not really into making dishes made with squash, however, I noted a fresh yellow Spaghetti Squash in the gourmet farmers’ market. Cooler fall days are a perfect time for roasting vegetables in my oven.
Yes, I have definitely used a lot of zucchini and yellow squash for meals or on the Bar-B-Que grill. I made a spaghetti squash dish years ago, but it was time to try one again with my family.
So, below is the recipe I used for today’s meal:
Roasted Spaghetti Squash
Ingredients:
- 1 Yellow Spaghetti Squash, average size
- Olive Oil, splash
- Salt and Black Pepper to taste
- Butter/Grated Cheese, Optional
Directions:
- Preheat Oven to 400 Degrees F.
- Wash Squash, cut in half lengthwise, cut off green top and remove seeds with a spoon.
- Splash Olive Oil on inside flesh of squash and then salt and pepper.
- Turn squash upside down on flat baking pan to roast. I lined my baking pan with parchment paper.
- Roast approximately 45 minutes until soft.
- When cool, fluff up squash with the tines of a fork. Squash can be topped with butter or cheese.
Ending Notes
Of course, the baking time totally is dependent on the size of the squash purchased. Larger squash takes longer to roast, so you might have to adjust the roasting time.
I, personally, think the flavor is a little basic, so a flavorful spaghetti sauce, also, can be used. Thus, the name of the squash. To me, the squash does not taste like pasta but it looks like pasta when you scrape it up with the tines of a fork.
I’m super glad I got out of my comfort zone to put something different on my family’s menu. After all, variety is the spice of life. For me, it’s good to experiment in the kitchen with different fruits and vegetables.
Also, noted I found spaghetti squash recipes which are microwaveable.
Thinking of fall and side dishes, this healthy recipe could also be served at your Thanksgiving meal.