This year, we grew spaghetti squash in lieu of an additional summer squash. It worked out well for us. We appreciate squash as a family, and having a new variety available just waiting in our backyard was a nice way to end the growing season.
So, as the grass faded to a light brown, leaving behind the vibrant green, the spaghetti squash brightened the pale yellow into a warm, buttery color, perfect for the picking and the eating. Want to know how to unlock nature’s pasta? Keep reading for directions on how to roast your spaghetti squash.
Start by Slicing your squash in half. Scoop out all the insides and strings that you can with a spoon. I prefer a metal spoon for this job to get a good scrape on the inside of the squash.
Once your squash has been cleaned, place them face down in a large baking dish and add 1/2 to 3/4 cup of water, just enough to come up over the sides of the squash about 1/4″. Toss into a 375-degree oven for 30-40 minutes until pasta is soft with a small bite and easily pulled into strands by the tines of a fork.
Remove from the oven and fill with your favorite stuffing or drizzle with flavorings. you could also pull the spaghetti squash here and serve in a bowl or on a plate as pasta.
But really, when you have license to play with your food, go for it and enjoy!