Tuesday, January 8, 2013

Roasted Spaghetti Squash


Ingredients
1 Large Spaghetti Squash, cut in half lengthwise and deseeded*
2T. Coconut Oil or Clarified Butter (I used THIS)
2tsp. Sea Salt
2tsp. Onion Powder (optional)

*Scoop the seeds out with a spoon, leaving the noodle-like flesh intact.
  1. Preheat oven to 350F. 
  2. Place the squash halves on a baking sheet, flesh-side up. Rub with fat (1T. per side) and sprinkle with sea salt and onion powder (if using). 
  3. Transfer baking sheet to oven and bake, flesh-side up, for 1-hour. 
  4. After 1-hour, flip the squash upside down so that it is skin-side up in the baking sheet. Bake an additional 90-minutes, until the edges of the squash flesh are brown and caramelized. 
  5. Scoop the "noodles" from the skin and serve. 
I actually discovered this way of baking by accident, when I left my squash in the oven [after turning it off] overnight. The result was a more flavorful, less watery "noodle". 

2 comments:

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Kelsey Waggenspack said...

you left squash in the oven overnight and still ate it? I'm looking for that answer, exactly... trying to decide if I want my husband to throw the squash away when he goes home for lunch since I forgot it after I turned the oven off last night!!!!