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Gallery How to Roast Spaghetti Squash Credit: Kate Mathis Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4
Ingredients Ingredient Checklist 1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil
Gallery How to Roast Spaghetti Squash Credit: Kate Mathis
Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4
Gallery
How to Roast Spaghetti Squash Credit: Kate Mathis
How to Roast Spaghetti Squash
Credit: Kate Mathis
How to Roast Spaghetti Squash
Recipe Summary prep: 10 mins total: 1 hr 10 mins Servings: 4
Recipe Summary
prep: 10 mins total: 1 hr 10 mins
Servings: 4
prep: 10 mins
total: 1 hr 10 mins
prep:
10 mins
total:
1 hr 10 mins
Servings: 4
4
Ingredients
Ingredients
- 1 spaghetti squash, sliced crosswise into 1-inch rings, seeds removed Kosher salt and freshly ground pepper 2 tablespoons extra-virgin olive oil
Directions
Preheat oven to 400 degrees with racks in upper and lower thirds. Arrange squash slices on 2 wire racks set over rimmed baking sheets. Generously season each side with salt; let stand 20 minutes.
Pat each slice dry with a paper towel. Clean sheets and wipe dry; rearrange slices on them. Brush both sides with oil, season with pepper, and roast until caramelized and tender, about 40 minutes.
Peel skin away; separate strands into long “noodles.” Cooked squash can be refrigerated in an airtight container up to 2 days.
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All Reviews for How to Roast Spaghetti Squash
- of Reviews Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
All Reviews for How to Roast Spaghetti Squash
of Reviews
Reviews: Most Helpful Most Helpful Most Positive Least Positive Newest
Reviews: Most Helpful
Most Helpful Most Positive Least Positive Newest
