Tonight, I prepared spaghetti squash for dinner. Instead of steaming it in the oven, which is my usual method, I roasted the squash, and it turned out excellent. Spaghetti squash can be cooked in various ways, including baking, boiling, steaming, and microwaving. It is versatile and can be served with or without sauce, making it a good substitute for traditional pasta. The seeds of the squash can also be roasted, like pumpkin seeds, providing an additional snack. When raw, the flesh is firm and similar to other raw squash. After cooking, the flesh easily separates into ribbons or strands resembling spaghetti. Nutritionally, spaghetti squash is rich in nutrients such as folic acid, potassium, vitamin A, and beta carotene. It is low in calories, with approximately 42 calories per one-cup (155 grams) serving. Although it does not taste like traditional spaghetti, it absorbs the flavors of the ingredients it is cooked or served with. Besides being healthy, it is also gluten-free, making it suitable for various dietary needs.

Ingredients

• 1 large spaghetti squash
• 2 tablespoons of olive oil
• 1 large Roma tomato finely chopped
• 2 tablespoons of fresh basil
• ¼ cup shredded mozzarella or parmesan cheese
• 1 teaspoon each coarse salt and pepper
• 1 teaspoon garlic powder

Directions

Preheat oven to 400°F. degrees

1. Place the squash on a towel to reduce the rocking, if cutting lengthwise, cut the stem end off first. Split the squash in half lengthwise using a very sharp knife.
2. Use a fork to remove the seeds and center strings.
3. Drizzle the inside of the two halves with the olive oil, using hands or a brush to be sure all surfaces have been coated.
4. Sprinkle the coarse salt, pepper and garlic powder all over the inside surface of the squash.
5. Using an oven safe dish or pan place the cut ends of the squash down on surface.
6. Bake in a 400° F. degree oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
7. Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell
8. Turn oven onto broil
9. Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
10. Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.

Allow to cool 5 minutes before serving.

Tagged: dinner, Entree, Food, recipe, recipes, spaghetti, spaghetti squash, squash, vegetarian