roasted spaghetti squash
We like to refer to roasted spaghetti squash in our house as “Nature’s Pasta!” No spiralizer, zoodler tool needed here! All you need is a knife and a fork to shred the beautiful squash into delicate, light pasta alternative.
My favorite way to serve roasted spaghetti squash is with lemon olive oil, goat cheese, rosemary, and chili flakes to bring out the natural flavor of the squash and not hide it with a heavy sauce. The goat cheese adds a tangy, creamy component, the rosemary gives it a fresh pop, and chili flakes balance it out with a bit of heat. The olive oil brings richness, but the lemon olive oil makes it vibrant at the same time! I use Capay Valley Ranch’s Meyer Lemon Olive and I love it! Great flavor that brightens up any dish or bread!
Enjoy my favorite “Nature’s pasta” recipe below! Happy cooking (especially this recipe where you can watch a show, have a drink, or “do work” while the squash is in the oven!)
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Roasted Spaghetti Squash, "Nature's Pasta"
1 medium/large spaghetti squash
Extra virgin olive oil
Flavored olive oil for dressing
1 tablespoon rosemary, chopped
Salt, pepper, chili flakes to taste
4-6 oz Goat cheese
2 teaspoons lemon zest
Active: 15 minutes; Inactive: ~1 hour
Preheat oven to 425F. Prepare the baking sheet by lining it with foil and spraying it with non-stick spray or by greasing the pan.
Cut the spaghetti squash lengthwise. Remove the seeds with a metal spoon. Lather the inside of the squash generously with olive oil and season with salt and pepper.
Place the interior/cut side down. Bake squash for 45 minutes to 1 hour or until tender and a fork can go through.
Allow the squash to cool. Shred the squash with a fork to create strands and put in bowl. Dress with olive oil (lemon!), ~1 tablespoon. Add lemon zest, rosemary, and goat cheese. Season with salt, pepper, and chili flakes. Enjoy!
Tips & Notes:
-Very large squash can take up to 1 hour-10/15 minutes! But I would suggest checking it every 10 minutes after 45 minutes has passed so it does not overcook!
-Don’t have fresh rosemary, use thyme! Or dried herbs!
**We are not affiliated with or sponsored by Capay Valley Ranches. We are familiar with their product and use it in our kitchen.