Spaghetti squash is a nutritious winter vegetable that offers lots of fiber, beta-carotene, folate and more. It offers a really fun, spaghetti-like texture and built-in bowl shape
1 kg spaghetti squash
1 tbsp extra-virgin olive oil
Freshly ground black pepper
- Preheat the oven to 200°C.
- Slice the spaghetti squash in half lengthwise or four pieces and scoop out the seeds and ribbing.
- Massage the inside of the squash with olive oil and sprinkle with salt and pepper.
- Place the spaghetti squash cut side down on the baking sheet and use a fork to poke holes. Roast for 40 minutes or until lightly browned on the outside, fork tender, but still a litte bit firm. Do not bake too much otherwise you will end with a squash puree!
- Remove from the oven and flip the squash so that it’s cut side up.
- When cool to the touch, use a fork to scrape and fluff the strands from the sides of the squash.
- One of the best ways to eat spaghetti squash is to combine with pesto rosso sauce. It is also great when combined with spicy chickpeas. Mushroom kale and plant based parmesan combo is also great!