Spaghetti squash is the vegetable that shows up to dinner wearing golden strands and a surprisingly pasta-like personality. Once cooked, its tender flesh pulls apart into delicate ribbons, creating a lighter alternative to traditional noodles. The flavor is mild and gently sweet, so it happily teams up with roasted garlic, olive oil, tomato sauce, fresh herbs, sautéed vegetables, or a generous sprinkle of cheese.
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
Process
- Preheat oven to 400°F.
- Wash the squash thoroughly under running water to remove dirt. Pat it dry.
- Pierce the squash with a knife or fork. Microwave it on high for 4 minutes. Let it rest for 2 minutes.
- Place the squash on a towel to keep it steady. If cutting it lengthwise, cut off the stem end first. Then use a very sharp knife to cut the squash in half lengthwise.
- Use a fork to remove the seeds and center strings.
- Drizzle the inside of the two halves with olive oil, using your hands or a brush to ensure all surfaces are coated.
- Sprinkle the coarse salt, pepper, and garlic powder all over the inside surface of the squash.
- Place the squash cut-side down in an oven-safe dish or pan.
- Bake in a preheated oven for 40 – 50 minutes or until the squash is soft and the strands pull up easily with a fork.
- Remove from the oven and fluff the squash with a fork, pulling the strands away from the sides – leave squash in shell.
- Turn oven onto broil
- Add the tomatoes and fresh basil to the fluffed squash and sprinkle each half with the cheese.
- Place under broiler for 3 to 4 minutes or until the cheese is melted and lightly browned.
Kitchen Moxy 