Ultimate Spaghetti Squash
This perfectly cooked spaghetti squash yields tender, pasta-like strands of squash that boast a delicate taste and texture.
Servings 4
Calories 75kcal
Ingredients
- 1 spaghetti squash any size
- Olive oil
- Salt and freshly ground black pepper
Instructions
- Preheat the oven to 400 degrees. Line a large baking sheet with parchment paper or aluminum foil.
- Cut the spaghetti squash crosswise into 1-inch-thick rounds (this doesn't have to be precise; somewhere close 1-inch-thick is ideal). Note: If your squash is too hard to cut, pierce the exterior all over with a fork and transfer the squash to a microwave-safe plate. Microwave on high for 60 seconds, or until the exterior is slightly softened and easier to cut.
- Once sliced into rings, use a spoon to remove the seeds and associated "strings" attached to the seeds (as if carving a pumpkin).
- Arrange the rings on the prepared pan and brush the top lightly with olive oil. Season with a light sprinkling of salt and black pepper. Roast for 30 to 40 minutes, until the flesh is fork-tender (the skin might still be quite firm and that’s OK). Timing will depend on the size of your squash.
- Remove the pan from the oven and cover it with aluminum foil for 5 minutes; this allows the squash to steam.
- When cool enough to handle, use a fork to pull strands of squash from the skin. Serve as desired.
Video
Notes
Cacio e Pepe Spaghetti Squash
INGREDIENTS
1 spaghetti squash, cooked as directed above
1 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 clove garlic, grated or finely minced
1/3 cup grated parmesan cheese
Salt
Chopped fresh parsley for serving, optional INSTRUCTIONS
Place the ground pepper in a large, dry skillet. Set the pan over medium heat and cook until the pepper is fragrant, shaking the pan frequently. The pepper should be toasted and aromatic in about 30 seconds. Add 2 tablespoons of the butter, olive oil, and garlic, and cook until the butter melts, about 1 minute.
Add the cooked spaghetti squash, parmesan cheese, and remaining tablespoon of butter and toss gently to coat. Season with salt.
Garnish with parsley (if using) and serve.
1 teaspoon freshly ground black pepper
3 tablespoons unsalted butter, divided
2 tablespoons olive oil
1 clove garlic, grated or finely minced
1/3 cup grated parmesan cheese
Salt
Chopped fresh parsley for serving, optional INSTRUCTIONS
Place the ground pepper in a large, dry skillet. Set the pan over medium heat and cook until the pepper is fragrant, shaking the pan frequently. The pepper should be toasted and aromatic in about 30 seconds. Add 2 tablespoons of the butter, olive oil, and garlic, and cook until the butter melts, about 1 minute.
Add the cooked spaghetti squash, parmesan cheese, and remaining tablespoon of butter and toss gently to coat. Season with salt.
Garnish with parsley (if using) and serve.
Nutrition
Calories: 75kcal | Carbohydrates: 17g | Protein: 2g | Fat: 1g | Saturated Fat: 0.3g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 0.1g | Sodium: 41mg | Potassium: 261mg | Fiber: 4g | Sugar: 7g | Vitamin A: 290IU | Vitamin C: 5mg | Calcium: 56mg | Iron: 1mg