Recipe of the Week: Roasted Spaghetti Squash

Here's another recipe for one of those basic meals from Skinny Taste.  This made perfect spaghetti squash which is such a versatile vegetable.  Yum!

  • 1 large ripe spaghetti squash
  • salt and fresh pepper

  1. Cut the squash in half lengthwise, scoop out the seeds and fibers with a spoon. Place on a baking sheet, cut side up and sprinkle with salt and pepper.
  2. Bake at 350° about an hour or until the skin gives easily under pressure and the inside is tender. Remove from oven and let it cool 10 minutes. Using a fork, scrape out the squash flesh a little at a time. It will separate into spaghetti-like strands. Place in a serving dish and serve hot.


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