This is Our Southern Odyssey’s recipe for Baked or Roasted Spaghetti Squash. The first time I (Vanessa) baked a spaghetti squash I placed the squash flesh side up and cooked it. I thought the squash was really good; but, when I was talking to one of my aunts she told me I should have baked it facing down. So the next time I did as she said and baked the spaghetti squash flesh side down. When it was done all of the seasonings was on the bottom of the baking dish instead of in the squash. Needless to say, I did not like all the seasonings being in the baking dish or the idea of not being able to see the squash as it was turning brown. Since that day I have always cooked spaghetti squash with the flesh side facing up. The squash creates a container (bowl) of sorts, to hold the olive oil, garlic powder and parsley. So none of the wonderful seasonings are lost on the bottom of the pan.
While the spaghetti squash is baking in the oven the smells in the kitchen will be unbelievable. The garlic powder and parsley mixing with the olive oil is such an amazing aroma it is difficult to wait for the squash to get done. We, always, go ahead and make the topping for the spaghetti squash while the squash is in the oven. This can be just some sautéed vegetable or a meat sauce. The options for topping are endless. The topping can be as simple as some fresh black pepper tossed with a good olive oil and a salad on the side. Or the toppings can be every vegetable you have including onions, garlic, ginger, celery, carrots, beets, greens, spinach, other squash, etc. You get the idea, just any vegetable you like. Or the topping can be a delicious meat sauce. It will really just depend on what you like and want to top the spaghetti with.
We use spaghetti squash because we don’t eat grain anymore. But even if you still use pasta noodles; using spaghetti squash as a substitute from time to time would help change up the menu. And just think, you might really like spaghetti squash as much as we do. I will even forget that the spaghetti squash is not a pasta and think I need to prepare another vegetable for our meal. I know! I should really slow down a little and give my brain a break. That way I might be able to remember that spaghetti squash is a vegetable.
Instructions:
To start, take a large spaghetti squash and remove any labels that are stuck to the outside of the squash. We do not want to cook the stickers. Wash the spaghetti squash with water and pat dry with a dish cloth. Preheat the oven to 400 degrees Fahrenheit. As the oven is preheating take a cutting board and knife and cut the stem off the top of the spaghetti squash. Use the step-by-step guide as a visual. The reason that we remove the stem is because it is difficult to cut through the stem. After the stem of the squash has been removed, stand the squash on its end and proceed to cut down the center of the squash from the top to the bottom. Make sure to be careful not to cut yourself. Sometimes the squash can be difficult to cut. After the squash has been cut in half take and lay both halves on the cutting board. With a spoon take and rake the seeds out of the inside of the squash. You want to make sure that the inside of the squash is cleaned of all loose strands and seeds. You will not hurt the spaghetti squash as you are trying to remove the seeds. The inside of the squash is tough until it is cooked. Take and place each half of the squash on a baking pan lined with unbleached parchment paper. Lay the squash with the inside (Cut Side) facing up. This will allow all the flavors to stay inside the squash instead of in the pan. After the seeds have been removed take a bowl and add 1/4 cup of olive oil to it. Then with a basting brush take and coat each half of the inside of the squash with the oil. Coat the sides well. Make sure to add enough oil, but not so much that it puddles in the center of the squash. Sprinkle organic garlic powder all over the inside of the squash. The garlic makes the squash taste so good, not to mention it makes the kitchen smell amazing as it cooks. Next add organic parsley to the spaghetti squash. Use the step-by-step guide if a visual is required. Now the oven should have reached temperature. Take and place the spaghetti squash that is on the baking pan in the oven and allow it to cook for about 50 to 60 minutes. You can check the squash to see if it is done when the edges of the squash start turning brown. To do this you will need to take a fork and poke it into the center of the squash. If the fork goes into the squash easily the squash is done. If the squash is left in the oven and cooked for too long the noodles will be mushy. The noodles should be al dente when done. After the squash has cooked to the correct tenderness, take and allow the squash to cool. When the squash has cooled for a little bit, and is cool enough to handle, take a fork and start gently going over the inside of the spaghetti squash. You will start to see strands that look like spaghetti. Again use the step-by-step guide as a reference. And that is all you need to do to make delicious grain-free pasta. We hope you enjoy this recipe as much as we do.
Baked Spaghetti Squash
July 13, 2018
This is a really simple recipe that can be made during the week. This recipe is gluten and grain-free.
Persons
6
Notes
What you will need:
Dish Towel,
Cutting Board,
Chef Knife,
Hammer (optional),
Spoon,
Small Bowl,
Baking Pan,
Unbleached Parchment Paper,
Basting Brush,
Fork
Ingredients
- One Large Organic Spaghetti Squash
- 1/4 cup Organic Olive Oil
- 1 Tablespoons Organic Dried Parsley
- 1 Tablespoons Organic Garlic Powder
Instructions
- Wash spaghetti squash and remove any stickers
- Lay the spaghetti squash on a dish cloth to dry
- Preheat oven to 400 degrees Fahrenheit
- Place the spaghetti squash on the cutting board and cut the stem end off
- Stand the spaghetti squash up on the uncut end
- Then where you cut the stem off, place the knife and cut the squash in half. If this is difficult you can use a hammer to help cut the squash in half.
- After the squash is cut in half take a spoon and remove all the seeds from both halves of the squash.
- Take a baking pan and line it with unbleached parchment paper
- Place both halves of the squash on the baking pan
- Pour olive oil in small bowl
- Take the basting brush and coat each half of the squash - generously
- Sprinkle the garlic powder and parsley over each half of the squash
- Place in the preheat 400 degree oven for 50 to 60 minutes
- When the squash is turning brown around the edges, check to see if the squash is done by sticking a fork into the flesh. If the fork goes in easily then the squash is tender.
- Remove from the oven and let cool
- When the squash is cool enough to handle take the fork and scrap out the spaghetti strands.
- Place in a serving bowl
© 2024 This recipe is provided by Our Southern Odyssey
