Roasted Spaghetti Squash

Ingredients

• 1/2 tsp kosher saltNutrition
• 2 tbsps extra virgin olive oilNutrition
• 1/4 tsp black pepperNutrition
• 2 lbs spaghetti winter squashNutrition

Directions

1. 1Preheat oven to 425 °F (220 °C).
2. 2Cut squash in half, lengthwise.
3. 3Use a spoon to scrape out seeds and fibrous innards. Massage olive oil over the open halves and sprinkle evenly with the salt and pepper.
4. 4Roast, cut half up, on a foil-lined baking sheet for 40-50 minutes, just until the vegetable begins to take on a little light brown color.
5. 5Remove from oven and let cool until easily handled (about 30 minutes). Use a fork to gently scrape/pull the long strands away from the shell.
6. 6Use strands as the base to a cold salad or reheat in microwave, if necessary, and stir lightly with fresh parmesan cheese and basil chiffonade for a light side-dish.
7. 7Note: roast squash on the weekend and you've got a go-to for a quick turn-around lunch or dinner.

Nutrition per serving

Related recipes

• Roasted Peaches

  74 kcal per serving

• Roasted Cauliflower

  106 kcal per serving

• Roasted Broccoli

  50 kcal per serving

• Roasted Vegetables

  113 kcal per serving

• Roasted Asparagus

  69 kcal per serving

• Roasted Parsnips

  147 kcal per serving