Featured, Recipe

Easy Spaghetti Squash

A couple of years ago I had no idea how to make squash of any kind.  I had tried butternut squash roasted and I loved it.  I was really looking for an alternative to noodles and had some serious interest in making spaghetti squash to sub in place of noodles.  I was very nervous to give this a try.

After searching Pinterest and Facebook I finally came up with a recipe I thought was pretty dang simple.  After years of making this dish, I have done a few tweaks here and there to make this as tasty and less hassle as possible.

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Ingredients:

    • Spaghetti Squash – 1 – Size will vary, I tend to get a larger one for extra leftovers.
    • Extra Virgin Olive Oil – 1 Tbsp
    • Italian Seasoning – 1 Tbsp
    • Onion Powder – 1 Tbsp
    • Garlic Powder – 1 Tbsp
    • Salt – 1 Tsp
    • Pepper – 1 Tsp

Jump to Directions Here:

The ingredients are fairly simple and most often something anyone could find in their own cupboard.  I often experiment with different seasoning options.  I started out only seasoning with olive oil, salt, and pepper which was fine for us. We tend to use these “noodles” in place of traditional noodles.

There are so many things you can use this recipe for it’s unreal. The first time I made this I roasted a bunch of vegetables, tomatoes, onions, garlic, and black olives at the same time.  Once the squash was cool to the touch I combined everything into a baking dish with a bit of cheese and popped it back in the oven for a few minutes.

Overall the whole process takes about an hour. I like to prep this on a Sunday and let the noodles sit in a colander with a bowl underneath covered to get some of the moisture out.

You can also eat them as is out of the oven.

Directions:

  1. Preheat oven to 425ºF
  2. Line a cookie sheet with tin foil (easy clean up).
  3. Cut Squash lengthwise.
  4. Gut seeds like a pumpkin.
  5. For each side, take 1/2 Tbsp of EVOO and lightly coat the inside of the squash.
  6. Mix all seasonings together and sprinkle evenly over each half.
  7. Roast in the oven face up for 40 minutes.
  8. Remove squash and flip face down to roast for 5 additional minutes.
  9. Remove from oven and let cool to the touch.
  10. Shred with a fork.
  11. Enjoy!

 

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To see more recipes from Stella and Jay click here: Recipes

-Stella & Jay

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