Here are two of mine (pictured below): Spaghetti Squash with Chickpeas and Kale and Lemon Pesto Spaghetti Squash. Or incorporate it into your favorite spaghetti squash recipes. That’s it! Season it with more salt and pepper and serve it as a simple veggie side. I like to start from the outside and work my way in, fluffing them up as I go. Once it’s roasted and cool enough to touch, use a fork to scrape the strands. It can also vary from squash to squash, so adjust your cooking time accordingly. Of course, the timing will entirely depend on the size of your squash and the heat of your particular oven. Poke several holes in the spaghetti squash around the lengthwise center of. I initially thought the squash needed to be super soft and fork tender in order for the strands to “spaghetti,” but over the years I’ve learned that I prefer my strands to be more al dente (and less mushy), and that the 1 hour mark was too long. Lemon Chicken & Spaghetti Squash Preheat the oven to 400F (200C). I used to roast it for an hour or longer, but now I roast it for 30 to 40 minutes. Pop it in a pre-heated 400☏ oven.Ī mistake I used to make was roasting my squash too long.
Then, poke a few holes in the skin of the squash with a fork and place it cut side down on a baking sheet. Nutrition (per 1 cup serving): 223 calories, 15.3 g fat (4.6 g saturated), 593 mg sodium, 14.5 g carbs, 2.5 g fiber, 4.9 g sugar, 10 g protein (calculated without salt) Most kielbasa contains wheat or rice fillers and is highly processed.
I find that adding too much oil and too much salt at this stage makes the squash a bit watery, so a light drizzle and a light sprinkle will do. Next, drizzle the insides lightly with olive oil and sprinkle with salt and pepper.
Tasty recipes spaghetti squash how to#
I get so many questions about how to cook spaghetti squash, so I thought I’d share my go-to method for roasting it, a few tips, and a couple of my favorite spaghetti squash recipes.įirst things first: cut it in half lengthwise.
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