Basics of Spaghetti Squash
How-to Spaghetti Squash… just me, or doesn’t that sound like a new dance move? Anyway, by now I think mostly everyone has heard of spaghetti squash. Many well-known magazines and cookbooks have made this winter squash into somewhat of a “skinny girl’s pasta.” But, it has been one of my favorites for years, funny story — I constantly have people say it reminds them of me. Guess I eat it a lot? My spaghetti squash dishes continue to evolve as a main ingredient in various meals as I experiment with new recipes. A fantastic base paired with your favorite pesto or enjoy it solo as a side dish. It’s simple to prepare and keeps well for many days for left-overs.
- 2-4 pound spaghetti squash, comes in yellow and neutral colors
- 1/4 cup of coconut oil, grass-fed butter or ghee
- sea salt and pepper to taste
- Preheat the oven to 400 degrees F.
- Split the squashes in half and scrape out seeds. Line an oven tray with parchment paper. Season the spaghetti squash with 2 tablespoons of oil/butter, salt, and pepper. Place flesh side down and roast for 30 to 40 minutes until fully cooked. Remove from the oven and let rest until cool enough to handle.
- When squash is cool enough to handle, using two large forks scrape and shred (or a large kitchen spoon) the strands of squash from the inside of the skin. Toss the spaghetti squash with remaining oil/butter and if need be, season to taste.
- While the squash is roasting, toss a head of garlic with drizzled olive oil in the oven to add to your spaghetti when its done.