“Spaghetti squash makes an excellent side dish or a fun substitute in thin noodle recipes, from Asian to Italian. It is loaded with nutrients, such as beta carotene and fiber, and is tender, with just a slight crunch.”
One of my favorite ways to serve spaghetti squash is roasting it whole, cutting it in half lengthwise and using the skin as a bowl. My husband is the biggest pasta lover you’ll ever meet and he never complains when this is for dinner – he loves it!
SPAGHETTI SQUASH “SPAGHETTI” BOATS (Medium size squash, about 4 lbs)
- 1 spaghetti squash (medium size)
- favorite marinara sauce
- mozzarella cheese (optional)
- Parmesan cheese (optional)
- Preheat oven to 375 degrees F.
- Pierce clean spaghetti squash several times with a knife or fork, just like you do when you bake a potato (this allows steam to release while cooking).
- Place squash on baking sheet and put on middle rack of oven, bake for approximately 1 hour to 1 hour 15 minutes, depending on size of squash. Flip squash halfway through the baking process. Bake until skin is soft.
- Once squash is ready, remove from oven, allow it to cool for 10 minutes.
- Next, cut squash down the middle, lengthwise. Using a fork, remove the seeds and discard them. Once seeds are removed, use a fork to scrape the squash in long, spaghetti-like strands inside the skin.
- Topped with your favorite marinara sauce, sprinkle with cheese and place under broiler until cheese begins to bubble and starts to turn golden brown.
- Sprinkle with Parmesan cheese – enjoy!
Thanks so much for stopping by!