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Roasted Spaghetti Squash πŸ‚πŸπŸŽ¬
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Roasted Spaghetti Squash πŸ‚πŸπŸŽ¬

This lessonΒ is 413 words, a 1 min 39 sec reading time. It is part of the Fall Collection.

πŸ“ Introduction

Sometimes referred to as nature’s gluten-free pasta, spaghetti squash serves as a practical & tasty base for many meals. It has a texture reminiscent of noodles yet carries the nutritional value of a hearty root vegetable (42 calories & 10% of your daily fiber requirement per cup). Beloved by kids, vegetarians, and health nuts alike, this fall favorite may be one of the ultimate healthy crowd-pleasers.Β 

Roasted spaghetti squash costs about $1.50/lb, requires only ~10 minutes of active work, and stores for almost a week, making it exceptionally high leverage. With that said, the squash is relatively bland, so you’ll want to make sure to spruce it up with a delicious topping or sauce. There are some ideas listed below. Best of luck!Β 

πŸ§‚ IngredientsΒ 

  • Spaghetti squashΒ 

  • Olive oil

  • Salt & pepperΒ 

⏲ Instructions

  1. Preheat oven to 400Β°FΒ 

  2. Slice squash lengthwise & scoop out seeds

  3. Brush or wipe with olive oil & salt/pepper to tasteΒ 

  4. Roast face-down for ~30-40 min, or until tender.Β 

  5. Let cool a bit. Scrape & fluff insides with a fork.Β 

  6. Top or mix & enjoy!Β 

πŸ““ Toppings Reference Guide:Β 

  • Vegetables: sautΓ©ed greens, tomato sauce, roasted vegetablesΒ 

  • Protein: bolognese, sautΓ©ed ground beef/pork, poached egg, nuts, chickpeasΒ 

  • Creamy: cheese (e.g., parmesan, feta, gruyΓ¨re), pesto, toasted pine nuts, cream/bΓ©chamel sauce

  • Herbs: oregano, lemon zest, basil, parsley

  • Spices: paprika, onion powder, curry, garlic powder, turmeric, garam masala

πŸ—‚ Recipe Box:

πŸ“ Notes, Tips & Tricks

  • The squash is ready when the interior is tender or the exterior skin has slightly collapsed.Β 

  • While often available year-round, peak season is early fall through winter.Β 

  • When purchasing, look for squashes that are firm, smooth & yellow.Β Β 

  • For creamier squash roast ~1 hour. For al dentΓ© strands, roast 30-40 min.Β 

  • The seeds are delicious when roasted. To make, clean them, toss in olive oil & salt, and roast for about 15 minutes (alongside the squash). Add spices (e.g., turmeric, paprika, cinnamon) to dress them up.Β 

  • Uncooked, uncut spaghetti squash lasts for up to 3 months. Store in a cool, dry place. Once cut & cooked, it lasts ~ 5 days.Β 

  • To freeze cooked squash, portion the noodles and save in small, airtight zip bags or Tupperware.Β 

πŸŽ“ Further Study

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