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.
It’s a low calorie and satisfying meal. What’s not to love?
- 1 medium spaghetti squash - cut in half lengthwise
- olive oil for drizzling
- Kosher salt
- black pepper
- Preheat oven to 375 degrees.
- Drizzle the olive oil over the flesh sides of the spaghetti squash halves.
- Rub the olive oil over the squash so that it is all evenly coated.
- Sprinkle the squash with Kosher salt and pepper to taste.
- Lie the squash halves, skin side up so the flesh is on the pan.
- Roast for approximately 40 minutes until tender, so a fork is able to completely pierce through the skin and flesh of the squash.
- Cool the squash enough so that you can handle it.
- Using a fork, shred the squash forming noodle-like strands.
- Serve with your favorite sauce and enjoy.