Spaghetti Squash
This fruit is truly amazing... with a pasta like texture and feel. In the fall and winter it is a delicious and unique change from pasta. Buy a few and keep in a cool and dark place... they will keep for months.
Makes 2 servings
Ingredients
1 spaghetti squash
California Olive Ranch® Avocado Blend Oil
Bourbon Barrel Foods® Smoked Salt and Pepper
Directions
Preheat the oven to 400°F.
Cut the spaghetti squash in half lengthwise and scoop out the seeds. Drizzle the inside of the squash with the blend oil and sprinkle it with salt and pepper.
Place the spaghetti squash cut side down on a parchment lined baking sheet and use a knife to poke a few small holes in the top.
Roast for 30 to 40 minutes or until lightly browned on the outside. After 30 minutes, start to monitor the squash for doneness. Using some tongs, gently squeeze the squash. When done, it should give some resistance, but still be firm.
Remove from the oven and flip the squash so that it’s cut side up. Using the tongs to hold the squash, then use a fork to scrape and fluff the strands from the sides of the squash.
Notes
- 35 minutes has been the average for different sizes of spaghetti squash. The time will vary depending on the size of your squash. I also find that the timing can vary from squash to squash.
I DO NOT get any compensation, free stuff or acknowledgment for mentioning, using or linking to any specific products mentioned. They are for my reference only. Any product or ingredient in the recipe can be substituted with what you have available, a regional favorite or what you find delicious.
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