So, it is fall and there are plenty of variety of squashes in the grocery stores. I had my first taste of this one as a side dish at J. Alexander’s here in Louisville 2 years ago. It was very good. Almost so good you wouldn’t ever miss spaghetti again. Almost.
I finally made one today. It was very easy and yummy and versatile.
To roast. Preheat oven to 400. Fill a 9×13 pan with about 1/2 inch of water.
Cut squash in half. Scoop out all the goo and seeds. Drizzle with evoo and s/p. Place cut side down in pan. Cook about 40 minutes or until easily pierced with a fork. Take out.
Let cool so you can handle it. Flip over. Take a fork and scrape out all the inside. It is so easy (about 5 seconds) and yummy. Very mild – tastes like summer squash. 1 cup of spaghetti squash has 50 calories.
I had mine with a little parmesan and some heirlook tomatoes from Trader Joes.