Roasted Spaghetti Squash
1 medium spaghetti squash
Chopped fresh herbs: basil, oregano, parsley
Preheat oven to 425 degrees. Cut squash in half lengthwise, remove all seeds and place on a parchment lined baking sheet face down. Bake for 45 minutes or until fork tender. Turn the squash and
shred some of the strands of “spaghetti.” If it is still too crunchy place it back into the oven for 15 minutes.
Shred the strands of the spaghetti squash. Add a little butter and olive oil to the hot strands, sprinkle with a little kosher salt and pepper.
Toss with some fresh chopped herbs. Sprinkle with a tablespoon or two of parmesan cheese.
Serve as a side for meat, poultry, or fish.
Farm Kitchen Tip: This dish is very versatile accommodating for all dietary preferences. As a vegan or vegetarian main dish you can add roasted zucchini, eggplant, pepper, tomato, and garlic to create a flavorful meal. Spoon this mixture over roasted spaghetti squash to create a flavor variation. For the carnivore: Brown some sausage, add your favorite tomato sauce and spoon over the roasted spaghetti squash. Experiment with the many variations to find your perfect combo.
Recipe & photo by Jenn Borealo, Alstede Farms Culinary & Educational SpecialistShare to Print