I can barely remember a time before I loved spaghetti squash. I literally roast a few every week for use in breakfast casseroles or to be topped with pesto or a red sauce of some type. It’s so versatile and leaves you feeling full, not bloated.
I think a lot of people are intimidated by spaghetti squash because it can be hard to process. Raw spaghetti squash is really hard, and it can be difficult and dangerous to cut!
The spaghetti squash roasting method I currently use I learned from Natalie over at TastesLovely.Com . She is an amazing cook and blogger, and I am so glad that I found her and this method!
Making spaghetti squash, safely and easy, is as simple as roasting it whole like this:
- Pre-heat your oven to 425F.
- Wash and dry the spaghetti squash.
- Place the squash on a parchment paper lined baking sheet with a rim (in case it rolls).
- Place the spaghetti squash in the oven and bake for 50 mins.
- Roll the squash over a few times during the cooking process.
- The squash is ready when it’s slightly browned and gives to the touch. It should be pliable, but not mushy.
- Remove from the oven, and allow to cool.
- Cut the squash in half width-wise. Scoop out the seeds and discard. Pull out the flesh with a fork.
- The processed squash noodles can be stored in the refrigerator for a week, and re-heated on the stove-top, in the oven or in the microwave.
Now, what do to do with all those lovely spaghetti squash noodles?? Might I recommend my Roasted Spaghetti Squash with Meat Sauce? It’s one of our family favorites because its like having a big bowl of pasta, but without the bloat or gluten! Plus, the ‘meat sauce’ is filled with chopped veggies to make it more hearty and more healthy. As always, if you don’t like the veggies I’ve mentioned, feel free to mix things up with mushrooms, spinach or bell peppers! And did I mention that it’s way faster and easier than making a red sauce and meatballs?? Cuz it is!!
- 2 Medium spaghetti squash
- 1 Tsp avocado oil
- ½ Tbs minced garlic
- 1 Lg yellow onion, diced
- 1 Lb ground lamb or beef
- 1 40 oz jar of sugar free spaghetti sauce (I use Rao’s Homemade Tomato Basil Sauce)
- 2½ Cups chopped kale
- 1 Tbs of Frank’s Hot Sauce
- Pre-heat oven to 425F
- Wash and dry the spaghetti squash. Place the squash on a parchment paper lined baking sheet. Place the spaghetti squash in the oven and bake for 50 mins. Roll them at the halfway point.
- While the squash is roasting, heat a high sided pan or pot to medium/hot and then add the oil, garlic and onions. Saute until the onions begin to soften.
- Add the lamb or beef and sauté until fully cooked. If the meat gives off a lot of fat, I recommend draining it off before proceeding to the next step.
- To the pan with the meat and onions, add the spaghetti sauce and Frank’s Hot Sauce. Simmer on low.
- The squash is ready when its slightly browned and gives to the touch. Remove from the oven and allow to cool slightly before cutting it in half the short way. With a spoon, scrape out the seeds. Dispose the seeds. Using a fork, scrape the flesh of the squash from the skin…it should come out in stringy noodles! Set the noodles aside.
- Return to the meat sauce, turn off the heat, add the kale, stir and then cover for a few minutes (until the kale is wilted/soft). Salt and pepper the sauce to taste.
- Serve the meat sauce over a big pile of the spaghetti squash.