Spaghetti Squash

Roasting is the best way to cook Spaghetti Squash.  Cut in half length wise, remove seeds and pulp, place in baking dish middle side up, spray with olive oil, salt and pepper to taste, put in a 400 degree oven for 40 minutes or until a fork meets minimal resistance.

 

Roasted Spaghetti Squash with Marinara Sauce

Ingredients
  • 1 small to medium squash
  • spray olive oil
  • salt and pepper to taste
  • 1 jar of marinara or spaghetti sauce

Directions

  • Preheat oven to 400 degrees.
  • Cut squash in half length wise, remove seeds and pulp, place in baking dish middle side up.
  • Spray with olive oil, salt and pepper to taste – (use any herb that will go with marinara, garlic, onion power, oregano)
  • Put in a 400 degree oven for 30 to 50 minutes (depending on size) until a fork meets minimal resistance. (Fork it tenderly)
  • Heat marinara
  • Remove from oven, score pulp length wise one or two time for each half
  • Fill squash indent with sauce

ENJOY

 

Spaghetti Squash with Garlicky Kale Pesto and Sun-Dried Tomatoes

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Prep Time: 15 minutes

Cook Time: 40 minutes

Total Time: 55 minutes

Yield: 4 servings

 Roasted spaghetti squash tossed with a garlicky kale pesto and topped with sun-dried tomatoes and toasted walnuts.

Ingredients

  • 1 extra-large spaghetti squash, seeded and halved
  • Oil mister or cooking spray
  • 1 1/2 cups packed torn kale leaves
  • 1/2 cup raw walnut pieces, divided
  • 1/4 cup nutritional yeast
  • 1/4 cup extra-virgin olive oil
  • 1 tablespoon fresh lemon juice
  • 2 garlic cloves, minced
  • Salt and pepper to taste
  • 1/3 cup chopped sun-dried tomatoes 

Instructions

Preheat oven to 400ºF.

Place the spaghetti squash halves cut-side-up on a baking sheet and spray the tops with oil. Bake until tender and just beginning to brown on the edges, about 40 minutes. Allow the squash to cool slightly; if liquid has collected in the centers, drain it off, then scrape out the insides with a fork and separate it into spaghetti strands.

While the squash is baking, combine the kale, 1/4 cup walnuts, cheese, olive oil, lemon juice, and garlic cloves in your food processor. Process until smooth. Season to taste with salt and pepper.

Toast the remaining walnuts and set aside.

Toss the spaghetti squash with the pesto in a large bowl. Divide onto 4 plates and top each with the toasted walnuts and sun-dried tomatoes.

Notes

The squash I used was 5 pounds. If you can’t find one that big, you could buy two or three smaller ones, but note that they may need less time in the oven

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