Roasted spaghetti squash is an excellent alternative to wheat pasta for those with gluten sensitivities. But many people who don’t have problems with gluten love the flavor of spaghetti squash too. It’s easy to roast, and it tastes wonderful with marinara sauce or other traditional pasta toppings. I’ve mentioned before that squash isn’t one of my favorite vegetables, but I get it frequently in my farm share. I’ve discovered ways to enjoy it, though, and I especially like butternut squash in this squash chili recipe. Spaghetti squash with sauce is another way I (surprisingly) love squash.
Here’s a photographic description of how to roast spaghetti squash, followed by a text version of the instructions:
- 1 1/2 lbs spaghetti squash
- 2 tsp olive oil
- 1/4 tsp salt
- Preheat the oven to 400 degrees.
- Cut the squash in half and remove the seeds and loose membrane from the middle of each half.
- Coat the edge of each half with olive oil and place the halves face-down on a cookie sheet.
- Prick each section of squash 3 or 4 times with a fork.
- Bake for 30-35 minutes, until the squash is tender when pierced with a sharp knife.
- Remove from the oven, turn over the squash sections, and let them cool until you can comfortably handle them.
- Scrape the strands of squash out of their shells with a fork. Top with marinara or another topping of your choice and serve warm.
Roasted Spaghetti Squash Price Breakdown
This recipe yields 3 cups of cooked squash and it costs $1.20, or $.60 per serving. Spaghetti squash is a healthy, gluten-free pasta alternative that packs a delicious flavor.