How To Make Perfectly Roasted Spaghetti Squash
It's possible to make a perfectly roasted spaghetti squash that's al dente. All it takes it cutting it into rings, letting the squash sweat some of it's water, then seasoning and roasting. The strands are long and al dente, ready to eat the way you like best.
Servings: 2 people
Calories: 273kcal
Ingredients
- 1 spaghetti squash cut into 1 ½ inch rings
- 2 tablespoon olive oil
- 1 tablespoon Kosher salt you may need more or less depending on size of squash.
- freshly ground pepper
Instructions
- Place the spaghetti squash on a towel covered cutting board. With a sharp knife, cut off the peel ends. Then slice the squash into 1 ½-inch rings.
- Remove the seeds.
- Arrange the squash circles on a wire rack set over a rimmed baking sheet. Depending on the size of your squash, you may need two wire racks and baking sheets.
- Generously season all sides of the squash with the salt. Let rest for 20 minutes to release some of the water.
- As the squash is resting, preheat the oven to 400℉. with rack in the center. If you need more than one baking sheet, place racks in upper and lower thirds.
- After 20 minutes, pat each squash slice with paper towels. Clean the water from the bottom of the baking sheet so it doesn't burn.
- Brush all the sides of the rings with the olive oil. Season with pepper. Roast until caramelized and tender, about 40 minutes.
- With a fork, separate the strands from the peel. You will get long noodle like pasta strands that will be al dente and not mushy.
- Serve the way you like your pasta or add it to your favorite dish.
- Can be refrigerated in an air-tight container for up to 2 days.
Notes
CHEF TIPS:
- a towel on your cutting board prevents the squash from rolling.
- long sharp knife is essential.
- spray the wire rack with vegetable spray.
- line baking sheet with aluminum foil for easy clean-up.
Nutrition
Calories: 273kcal | Carbohydrates: 33g | Protein: 3g | Fat: 17g | Saturated Fat: 3g | Sodium: 3571mg | Potassium: 521mg | Fiber: 7g | Sugar: 13g | Vitamin A: 579IU | Vitamin C: 10mg | Calcium: 111mg | Iron: 1mg