ROASTED SPAGHETTI SQUASH SEEDS RECIPES

Steps:

• Preheat the oven to 275 degrees F (135 degrees C). Line a baking sheet with parchment paper or aluminum foil.
• After removing the seeds from the squash, rinse with water, and remove any strings and bits of squash. Pat dry, and place in a small bowl. Stir the olive oil and salt into the seeds until evenly coated. Spread out in an even layer on the prepared baking sheet.
• Bake for 15 minutes, or until seeds start to pop. Remove from oven and cool on the baking sheet before serving.

Steps:

• Using a heavy chef’s knife cut the spaghetti squash in half lengthwise — see the notes section or our video for how to do this safely.
• Scoop out the seeds with a spoon and discard. Lightly drizzle the cut side of each squash half with olive oil, and then season with salt and pepper.
• Heat the oven to 375 degrees F and line a rimmed baking sheet (or large baking dish) with parchment paper.
• Place the squash cut-side-down onto the baking sheet and bake 40 to 50 minutes until it is soft and easily pierced with a knife. (If you have some, sneak a few sprigs of fresh herbs underneath in the cavity of the squash — rosemary, thyme, sage, and mint are excellent.)
• When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
• Place the squash halves cut-side-down in a microwave-safe baking dish. Fill the dish with water so that it is about 1-inch deep.
• Microwave for 5 minutes, check the squash and continue to microwave for 2 to 5 minutes until the squash is soft and easily pierced with a knife.
• When the squash is done, flip the halves so that the cut-side is facing up and allow to cool for about 5 minutes. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
• For this method, do not cut the squash in half and instead leave it whole.
• With a small, sharp knife, poke several holes into the outside of the squash. These will allow steam to escape. Set the whole squash into a slow cooker. Add the lid and cook on HIGH for 3 to 4 hours or on LOW for 5 to 6 hours. Depending on the size of the squash, you may need more cooking time.
• When the squash is done, allow to cool for about 5 minutes, and then cut in half. Run a fork through the flesh to separate the “spaghettilike” strands/noodles.
• Place a steamer basket or trivet into the pressure cooker and add 1/2 cup water.
• Place the squash halves down on top of the trivet. Secure the lid. Select the “Pressure Cook” or “Manual” function and cook on high pressure for 7 minutes. Note that the timer will not start until there is enough pressure inside the pot so the timer may not start for a few minutes.
• When the cook time is up, manually release the pressure by using the quick release button (be careful to keep your hands and face away from the venting steam). When the floating valve at the top of the pressure cooker drops, it is safe to open the lid. (We recommend that you read the manual that came with your pressure cooker since not all models are exactly the same).
• Allow to cool for about 5 minutes, and then run a fork through the flesh to separate the “spaghettilike” strands/noodles.