Roasted Spaghetti Squash Made Easy A unique winter squash the whole family will love
1 spaghetti squash, 3 to 5 pounds
1/4 cup olive oil, divided
Freshly ground black pepper
2 tablespoons minced garlic
Parmesan cheese, optional
Preheat oven to 400 degrees. Line a baking sheet with aluminum foil. Set aside.
Use a sharp chef's knife to carefully cut the spaghetti squash in half lengthwise. Scoop out the seeds. A grapefruit spoon works well for this job.
Place squash halves on prepard baking sheet. Rub 1 tablespoon olive oil onto the cut side of each squash half. Sprinkle with salt and pepper. Bake in 400-degree preheated oven for about 50 minutes. A fork should easily slide into the flesh of the squash. Remove from oven and allow to cool for about 15 minutes.
While squash is cooling, heat remaining olive oil in a medium skillet over medium heat. Add minced garlic and saute for 2 to 3.
Scrape flesh from squash halves and add to skillet. Toss with a fork until the strands are coated with the olive oil. Sprinkle with Parmesan cheese, if desired.
At this point, squash is ready to serve as a side with roast chicken and a salad.
I like this squash topped with my favorite homemade marinara sauce.