Spaghetti Squash
Dinner, Fall, Lunch, Vegetables, Winter
March 4, 2019
- Prep: 10 mins
- Cook: 50 mins
10 mins
50 mins
1 hrs
- Yields: 4 servings
Directions
Wash hands with warm water and soap. Wash produce well.
Line a large rimmed baking sheet or baking dish with parchment paper or foil.
Carefully cut spaghetti squash lengthwise using a sharp knife.
Use an ice cream scoop (or spoon) to scrape out the seeds and most of the stringy parts.
Brush the interior with oil and sprinkle with a little salt and pepper.
Place cut-side down on baking sheet.
Roast for 45 minutes, or until a knife easily pierces the skin and flesh.
Once slightly cool, flip squash flesh-side up and use a fork to scrape out the strings.
This material was funded by USDA’s Supplemental Nutrition Assistance Program - SNAP through the AZ Health Zone. This institution is an equal opportunity provider.
Issued in furtherance of Cooperative Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture, Jeffrey C. Silvertooth, Associate Dean & Director, Extension & Economic Development, Division of Agriculture, Life and Veterinary Sciences, and Cooperative Extension, The University of Arizona.
The University of Arizona is an equal opportunity, affirmative action institution. The University does not discriminate on the basis of race, color, religion, sex, national origin, age, disability, veteran status, sexual orientation, gender identity, or genetic information in its programs and activities.