Discover the delightful taste of spaghetti squash with this easy recipe that transforms a simple squash into a savory dish with a pasta-like texture.
Originating from Central America, spaghetti squash became widely cultivated in the U.S. in the 20th century for its unique texture and versatility.
1 medium spaghetti squash
2 tablespoons olive oil
Salt to taste
Pepper to taste
1 tablespoon grated Parmesan cheese (optional)
1. Preheat your oven to 400°F.
2. Cut the spaghetti squash in half lengthwise and scoop out the seeds.
3. Drizzle each half with olive oil, and season with salt and pepper.
4. Place the squash halves cut side down on a baking sheet lined with parchment paper.
5. Roast for 40-50 minutes until tender and the strands easily pull away with a fork.
6. Remove from oven and let cool slightly.
7. Use a fork to scrape the flesh into long strands resembling spaghetti.
8. If desired, sprinkle with Parmesan cheese before serving.
Store leftover spaghetti squash in an airtight container in the refrigerator for up to 5 days.
Reheat the squash in the microwave for 1-2 minutes or in a skillet over medium heat until warmed through.
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