I’ve always been fascinated by the spaghetti squash due to it’s unique appearance and texture, but I never prepared it until recently.
It’s a tasty winter vegetable favored for its nutty flavor and wealth of healthy nutrients.
Spaghetti squash is available in a variety of shapes, sizes, and colours, including ivory, yellow and orange, with orange having the highest amount of carotene.
When raw, spaghetti squash flesh is solid and similar to other raw squash. However, when cooked, the meat of the fruit falls away from the flesh in ribbons or strands that look like, and are often used as a healthier alternative to spaghetti.
Once cooked the flesh of this fruit can be prepared in a way that its “strands” look like and are as long as traditional spaghetti noodles. You can serve it with or without sauce as a substitute for pasta, and the seeds can be roasted.
I love the fact that spaghetti squash is versatile and can be cooked in a variety of ways, including baking, boiling, steaming, or microwaving.
The fact that spaghetti squash is low in calories, averaging 42 calories per 1-cup serving and contains many nutrients, including folic acid, potassium, vitamin A, and beta carotene is another good reason to add it to your menu.
This vegan spaghetti squash recipe is seasoned with olive oil, sea salt, pepper and garlic powder. Once roasted, “shred” the inside with a fork to create spaghetti-like strands.
Spaghetti squash is a tasty winter vegetable favored for its nutty flavor. Once roasted, “shred” the inside with a fork to create spaghetti-like strands.
Vegan Roasted Spaghetti Squash
Prep time: 15 minutes
Cook time: 40 minutes
2 medium spaghetti squash
3 T. extra virgin olive oil, divided
½ t. garlic powder
Sea salt & black pepper, to taste
2 T. fresh parsley, chopped
Place top oven rack in the center position and pre-heat oven to 400°F.
Line a large, rimmed baking sheet with aluminum foil or a Silpat™ baking sheet. Set aside.
Trim the top and bottom off each spaghetti squash to create a flat surface.
Sit the squash upright and slice down the middle with a sharp knife.
Scoop out the pulp and seeds with a spoon without piercing all the way through the squash.
Reserve seeds and set aside to toast later, if desired.
Brush the edges and inside of each squash half with one tablespoon olive oil.
Sprinkle each half with the garlic powder and season with salt and black pepper, to taste.
Place the squash cut side down on the prepared baking sheet and place in the pre-heated oven for 40 minutes, or until the squash is for fork tender.
Remove from oven and cool for several minutes.
Once cool enough to handle, flip over the squash and carefully “shred” the inside with a fork to create spaghetti-like strands, leaving the shredded squash inside the squash shells.
Drizzle remaining olive oil over the spaghetti squash and sprinkle some of the chopped parsley on each half.
Gently toss the spaghetti squash to incorporate the oil and parsley throughout before serving.
Have you cooked spaghetti squash?
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