How to Roast a Whole Spaghetti Squash

by Heather on October 24, 2011

This weekend I didn’t cook a single thing.

Nope, not one!  This weekend we were in Dallas shooting a wedding (which was FANTASTIC by the way!  So organized…love it!) and the only time I entered a kitchen was to eat a couple of Skittles and refill my water.  It was nice to take a break, but then I got home and found these pictures from last week and I immediately started thinking about what to make starting tonight.

 

Have you ever roasted a spaghetti squash?  Have you ever roasted one whole before?  This is the kind of thing that makes me feel like I’ve developed some sort of magical powers once I cross the threshold of dining area to kitchen.  I may not care to ever be president, I may not want to be a lawyer, and I may want to pretend that I was a doctor in another life but not actually go through with the medical school part.  But goshdarnit, give me a whole spaghetti squash, and I will magically transform it from raw and inedible to perfectly cooked in no time.

 

Well, my oven will…but you get the idea.  I know how to make the oven do that, and that’s the magical part!

 

There are a number of ways that I love my spaghetti squash – have you ever tried it in shrimp scampi form?  Because I’d wager that you haven’t really lived if you haven’t.  Go make it tonight and report back with your findings!

 

The easiest way bar none is to make the squash, mix in a bit of ricotta cheese, and top with your favorite marinara.  Creamy, tangy, delicious and healthful has never tasted so good!

HOW TO ROAST A WHOLE SPAGHETTI SQUASH

  • 1 whole spaghetti squash
  • 2 Tbsp olive oil

Preheat your oven to 350.  Wash the skin of the squash (when you cut into it you don’t want to transfer dirt or anything to the inside of the squash.  Plus it’s good to always be in the habit of washing fruits and veggies!) with warm water and dry with a towel.  Rub the skin with olive oil and place in a shallow baking dish.  Bake at 350 for 60-90 minutes until you can pierce the skin and flesh underneath easily with a paring knife.  Let cool for a few minutes before you cut into it though…burned fingers make it hard to perform magic in the kitchen!  Once it has cooled for a bit cut the squash in half lengthwise.  Scoop out the seeds in the middle with a big spoon and discard.  Then, using a fork, fluff up and scrape out the flesh…it will look like spaghetti!  Serve however you see fit, but just make sure you serve it and then give yourself a big pat on the back…you just magically made spaghetti squash without really lifting a finger!

Speaking of which, you can definitely find me in the kitchen tonight up to my elbows in squash and roasting things.  Heaven!

 

P.S. I’d LOVE it if you clicked over to the Shape Magazine Best Blogger Awards and voted for Faces of Beauty!  I’m so excited to be nominated and would love the chance to share the message of Faces of Beauty with even more of the world!

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