Monday, December 28, 2009

How to Roast a Spaghetti Squash

Cold, snowy winter days (like today) make me yearn for carbs - especially pasta! Perhaps it is the memory of old comfort foods that were carb-heavy or maybe it is that many of those warm, toasty dishes featured pasta and other high carb foods. Whatever the case may be, I have learned to turn to some low-carb options that make me just as happy - if not more so since I can skip the carb hangover! Lately, I've been loving my spaghetti squash. A year ago, I had never heard of the vegetable. Now, it is a regular on our dinner menu. This past summer, I experimented with a small garden and was happy to harvest 9 spaghetti squash of varying sizes. Since they tend to be on the expensive side at the grocery store, I have been very happy to enjoy not only the home-grown goodness but the savings in my grocery budget! I currently have 3 of them left...and I'm sure they're not going to last long!

So, I thought I would share with you my favorite way to prepare Spaghetti Squash. Although it is a low-carb eaters good friend, I hope that all of you will try it as it is a wonderful way to sneak some veggie goodness into your diet! If you look around on the web, you'll find several ways to prepare spaghetti sqash including microwaving and boiling. While these methods are acceptable, there is nothing like a roast spaghetti squash. The roasting really brings out the flavor and yields a great texture.

I plan to share my recipes that feature spaghetti squash in the coming days - but in the meantime, leave me a comment and let me know about your experiences with spaghetti squash! Have you tried it? What is your favorite way to prepare it?

How to Roast a Spaghetti Squash

1 spaghetti squash

Preheat oven to 350F
1. Wash, then dry the outside of the spaghetti squash.
2. Pierce the skin of the squash with a knife or strong fork in several places.
3. Microwave 3-4 minutes (this step may be omitted but allows for easier cutting of the squash).
4. Cut the top off the squash.
5. Cut the squash in half lengthwise.
6. Scoop out the seeds (a pumpkin carving tool, found at halloween, is very useful)
7. Place squash halves in a baking dish (9x13 or sized to fit) centers down.
8. Bake at 350 for about 45-60 minutes or until you can easily pierce skin with a fork.
9. Allow to cool slightly or use potholders. With a fork, scrape the flesh into a bowl and separate into strands. Throw the remaining skin into the compost bin or garbage.
10. Use the flesh in your favorite recipe or simply top with butter or your favorite sauce!


  1. I am going to have to try this! And the cheese sauce! They both sound fantastic.

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