Roast Spaghetti Squash
Ingredients
- 1 Spahgetti Squash
- olive oil
- salt
- freshly ground pepper
- grated parmesan cheese
- Your choice of white sauce seasoned to taste
- Fully cooked chicken, seasoned to taste. Optional
Instructions
- Preheat oven to 400℉.
- Cut squash in half, stem to base. Clean strings and seeds from two halves. Place on baking sheet.
- With the cut side up, brush olive oil onto the exposed insides. Sprinkle salt and pepper on top.
- Flip halves so skin side is up, poke holes in skin.
- Bake for 40-50 minutes (depending on oven differences and squash size). Shorter side for a crunchier bite, al-dente. Longer side for a more tender bite. Be careful not to overcook as it will turn completely to mush.
- Remove from oven and let sit 15 minutes as the squash will be very hot.
- Using a fork (I prefer a large one from a salad tossing set) scrape the noodles out of the squash sides. Use a spoon to get anything the fork misses. Put in a large mixing or serving bowl.
- Add sauce and chicken (optional), and toss until well mixed.
- Plate, and garnish with grated parmesan cheese and freshly ground pepper. Enjoy.
- Any leftovers reheat best in the microwave not the oven. Microwave heats it up quickly enough without cooking the noodles further, oven will turn it into a pile of mush.