Spaghetti Squash is a versatile and healthy alternative to pasta or a yummy side dish. It can be cooked for about 30 minutes to make actual strands and used as pasta or baked a bit longer for a sweeter and more “typical” squash consistency.
Preheat oven to 350 degrees. Make roasted garlic (or garlic salt will do).
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| Roasted Garlic |
Cut squash in half and scrape out seeds. Sprinkle with salt and pepper.
Place face side down on a baking sheet and bake about 30 minutes, or until a sharp knife can be easily inserted. The last 5 minutes, place cleaned asparagus in oven to roast, season with salt & pepper.
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| Before Baking |
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| After Baking |
Let cool a bit, then use a fork or spoon to break apart strands and separate from skin.
Squeeze roasted garlic into bowl, add “spaghetti”, stir to combine. Grate fresh Parmesan or rice cheese over top and serve with roasted asparagus!
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| As you may be able to see, this one was left in the oven longer than the 30 minutes (about an hour or more total; as I can’t always predict husband arrival times correctly, this is Northern VA after-all! ) and it turned into more of a creamy squash pottage! Still yummy : ). |