![]() ![]() Remove from the oven and cool for a few minutes before using a fork to scrape out the squash meat from each half, it will separate into spaghetti-like strands. (If your knife is not wanting to go through the shell, make a few small incisions with a paring knife in a circle around the exterior of the squash shell, then with a chef’s knife follow the knife nicks. Roast in the oven for 45-55 minutes, or until fork-tender. Cut the spaghetti squash into 1 inch widthwise slices with a sharp chef’s knife. Season with sea salt and freshly cracked pepper, to taste. Turn the oven to broil and place the baking sheet back in the oven for about 5-7 minutes. ![]() Spoon about ½ cup of the lentil marinara into the squash bowls and top it with cheese and fresh herbs. To make the spaghetti squash boats, place the squash bowls on a foil-lined baking sheet. Drizzle with olive oil then rub the inside and outer rim of each squash half to evenly coat with oil. Stir in the lentils and cook for another 10 minutes. Place the cleaned squash on a baking sheet. Scoop out & discard the seeds of each half with a spoon. You can serve this roasted squash as a simple side dish as is, use it in place of pasta with a tasty marinara sauce, do a quick saute with other veggies, or my favorite way–plain with lots of butter! Roasting is my favorite way of cooking squash in the fall and winter because it’s so simple to do and makes the house smell wonderful.Ĭarefully cut the spaghetti squash in half lengthwise with a large knife. Let it cool for 15 minutes before serving. Bake spaghetti squash for 60 minutes, or until a paring knife pierces easily through skin with little resistance. Remove it from the slow cooker when ready, it should be tender when you pierce it with a fork. Pour 1/2 cup water into an 8qt slow cooker, place the squash skin side down (cut side up) and cook on Low 4 to 6 hours. Place cut-side down on the pan and bake in the oven for 30-45 minutes, depending on the size of the squash. Drizzle olive oil, salt, and pepper on spaghetti squash. With a sharp knife, cut the spaghetti squash in half, lengthwise. Place the squash, cut side down in a roasting pan. Using a spoon, scoop out the seeds and stringy flesh in the middle. This roasted spaghetti squash couldn’t be easier to make and it’s such a versatile fall vegetable. Next, prick the outside with a fork, 8 to 10 times per side. Spread parchment paper on top of a sheet pan or in a baking dish. Using a sharp butcher knife, cut the squash in half lengthways. ![]()
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