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Roasted Spaghetti Squash Cooked

Roasted Spaghetti Squash

Delightful on its own as a side item or the beginning of a pasta free Italian dish!
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Prep Time 5 minutes
Cook Time 40 minutes
Total Time 45 minutes
Course Side Dish
Cuisine American
Servings 4
Calories 118 kcal

Equipment

  • Sheet Pan

Ingredients
  

  • 1 Spaghetti Squash, halved and seeds removed
  • 1 - 2 tbsp. Olive oil
  • Salt and Pepper, to taste

Instructions
 

  • Preheat oven to 425℉. Halve the squash and scoop out the seeds with a spoon (see note 1).
    Roasted Spaghetti Squash Seeds Removed
  • Brush the squash with oil and season with salt and pepper to taste.
    Roasted Spaghetti squash seasoned with salt and pepper
  • Place the squash face down and cook for 30 - 40 minutes (see note 2). Flip the squash and let it rest for several minutes until its able to be handled safely (will be hot!). Shred with a fork and use in further dish preparation or serve as a side item.
    Roasted Spaghetti Squash Cooked

Notes

Note 1: Be careful when cutting a larger squash with a chef knife.  Hold the squash steady and keep extremities clear of your knife to avoid injury.  If desired, the seeds can be saved, cleaned, and roasted separately for a tasty snack.
Note 2: Cooking time will vary by size.  The skin of the squash should easily pierce with a knife or fork.  When flipped, the squash should be tender with some light caramelization.
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