My family is having a pasta salad tonight (yum!) but since I really shouldn’t eat it as I am gluten intolerant, I chose to make this. I love how versatile spaghetti squash is. It stands up on its own and goes well with so many things.
Get a sharp knife and cut the squash lengthwise. If your knife isn’t sharp enough, it does take a bit of work to do this. Take the middle pulp and seeds out and save for later. Trust me, you want to do this!
Spread the oil mixture onto the squash. The smell is amazing when it hits the spaghetti squash! Turn each half over on the sheet and bake.
While that’s baking, seperate the pulp and the squash seeds and roast them like pumpkin seeds. I may have eaten some…
Scrape out the squash and serve. The smell of this fills the house and makes your mouth water!
Roasted Spaghetti Squash
The addition of the herbs make the squash have extra depth of flavors
Prep Time 20 minutes
Cook Time 50 minutes
Total Time 1 hour 10 minutes
Servings 4 Servings
Ingredients
- 1 Large Spaghetti Squash
- 4 Cloves Garlic
- 2 Tblsp Extra Virgin Olive Oil
- 1 Tblsp Dried Parsley Flakes
- Pinch Salt & Pepper
Instructions
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Preheat the oven to 375F.
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Cut the squash in half lengthwise and scrape out the seeds and pulp, reserve for later.
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Mix together garlic, parsley & oil. Coat the inside of the squash and sprinkle salt & pepper over it.
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Bake for 30-50 minutes depending on the size of your squash. Your fork should go in easily.
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Scrape out and serve.
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While the squash is baking, seperate the seeds from the pulp and put the seeds on a baking sheet.
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Brush with oil and salt & pepper.
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Bake for 10 minutes at 375F. I put it in during the last 10 minutes of the squash baking.
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