Perfectly Roasted Spaghetti Squash (LF)
I've come to love spaghetti squash over the years, and I've tried many different methods of preparing it. This by far, hands down, is my absolute favorite way. You actually get long strands of "spaghetti", not mush. I tend to like my squash more on the al dente side, but if you prefer it softer, just cook it a little longer.
Servings 0 servings
Ingredients
- 1 medium spaghetti squash
- 1/2 tsp mineral salt
- 1/4 tsp black pepper
- 1/2 tsp garlic powder
Instructions
- Poke holes all over squash, using a sharp knife.
- Place on microwave safe dish, and nuke 3 minutes. Turn over, nuke 3 more minutes on other side.
- Remove from microwave, allow to cool until you can handle squash without burning yourself.
- Once cool enough cut squash into rings approximately 2” wide.
- Clean gunk and seeds out of center of each ring, then shred with a fork into strands
- Repeat until all rings are done.
- Line cookie sheet with foil, spray lightly with cooking spray, place strands on sheet then toss with salt, pepper and garlic powder.
- Spread out as thinly as possible on sheet bake at 350 for 20 minutes, turning at the 10 minute mark.