WHOLE SPAGHETTI SQUASH RECIPES
ROASTED SPAGHETTI SQUASH RECIPE | MARTHA STEWART
Because a spaghetti squash is difficult to cut through when uncooked, we found that roasting it whole is the easiest way to prepare it for this spaghetti squash recipe. Follow this recipe, then use the strands of spaghetti squash to make one of our other recipes, like Spiced Squash Pancakes, Roasted Squash with Parmesan and Herbs, Spaghetti Squash Gratin, or Quick Turkey Bolognese with Spaghetti Squash.
Provided by Martha Stewart
Categories Spaghetti Squash Recipes
Yield Makes 6 cups
Number Of Ingredients 1
Steps:
- Preheat oven to 375 degrees. With a small sharp knife, prick squash all over. Place on a rimmed baking sheet and roast until tender when pierced with knife, about 1 hour 20 minutes, flipping halfway through. When cool enough to handle, halve lengthwise and scoop out seeds. Scrape squash with a fork to remove flesh in long strands.
- Refrigerate squash in an airtight container, up to 3 days.
Nutrition Facts : Calories 42 g, FiberContent 2 g, ProteinContent 1 g
WHOLE ROASTED SPAGHETTI SQUASH RECIPE BY MILAGROS CRUZ
Instead of cutting the squash first, the squash gets roasted whole. Then, you'll cut into it after it’s done cooking. This makes spaghetti squash super easy to prepare.
Yield 6
Number Of Ingredients 3
Steps:
- Preheat oven to 350 degrees F.
- With a knife, prick the squash all over and place on a baking sheet.
- Bake in the oven for about an hour or until the squash is fork tender; remember to turn the squash half way through the cooking time.
- When the squash is out of the oven and cool enough for you to handle, cut in half. Remove the seeds and shred the squash to make spaghetti like strands.
- Add salt and pepper to taste and enjoy!
Nutrition Facts : ServingSize 1 serving, Calories 21 calories, SugarContent 2 g, FatContent 0.4 g, CarbohydrateContent 5 g, FiberContent 1 g, ProteinContent 0.5 g, SodiumContent 157 mg
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