Spaghetti Squash Two Ways

Spaghetti.Squash.Collage

Spaghetti Squash, what’s not to love about it?  It’s wonderful as a main course for a satisfying dinner that will make you feel like a sinner but you’re really a saint.  I’ve shown it here two ways.  The squash in both dishes is prepared the same; by roasting it on a sheet pan.  One is served with a simple tomato sauce and the other with roasted Brussels sprouts and a drizzle of spicy harissa oil.

Once you know how to cook the spaghetti squash the possibilities are truly endless.  I like it with chick peas and roasted red peppers, mushroom gravy and served aglio olio style to name a few.  It’s a great vegetarian meal for a Meatless Monday Main course.  You could of course, add your favorite meatball or meat sauce or serve it along side a chicken breast or piece of baked fish.

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It’s a low calorie and satisfying meal.  What’s not to love?

Spaghetti Squash
 
Prep time
Cook time
Total time
 
Author:
Recipe type: What's for dinner, main course, side dish
Cuisine: Vegetarian cuisine
Serves: 2-4 servings
Ingredients
  • 1 medium spaghetti squash - cut in half lengthwise
  • olive oil for drizzling
  • Kosher salt
  • black pepper
Instructions
  1. Preheat oven to 375 degrees.
  2. Drizzle the olive oil over the flesh sides of the spaghetti squash halves.
  3. Rub the olive oil over the squash so that it is all evenly coated.
  4. Sprinkle the squash with Kosher salt and pepper to taste.
  5. Lie the squash halves, skin side up so the flesh is on the pan.
  6. Roast for approximately 40 minutes until tender, so a fork is able to completely pierce through the skin and flesh of the squash.
  7. Cool the squash enough so that you can handle it.
  8. Using a fork, shred the squash forming noodle-like strands.
  9. Serve with your favorite sauce and enjoy.

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