Roasted Spaghetti Squash

Written by Joey Daoud

On November 13, 2017

Roasted Spaghetti Squash

  • 1 spaghetti squash
  • ¼ cup fresh cilantro
  • ½ tbsp olive oil
  • Sea salt & black pepper (to taste)
  1. Preheat oven to 350ºF.
  2. Cut spaghetti squash in half, scoop out seeds from both halves, and discard. Place each squash cut side up on a baking sheet or in a roasting pan.
  3. Finely chop cilantro and sprinkle over the squash. Season with salt and pepper and drizzle olive oil over the edges and on the inside. Use your fingers or the back of a spoon to spread evenly.
  4. Roast for 45 minutes, until the edges are browned and a fork goes through smoothly.
  5. Let cool. If there is liquid inside the squash, leave it as the squash will soak it back up.
  6. When cool, take a fork and pull the squash out from the front to back. It will look like spaghetti.

Roasted Spaghetti Squash

  • 1 spaghetti squash
  • ¼ cup fresh cilantro
  • ½ tbsp olive oil
  • Sea salt & black pepper (to taste)
  1. Preheat oven to 350ºF.
  2. Cut spaghetti squash in half, scoop out seeds from both halves, and discard. Place each squash cut side up on a baking sheet or in a roasting pan.
  3. Finely chop cilantro and sprinkle over the squash. Season with salt and pepper and drizzle olive oil over the edges and on the inside. Use your fingers or the back of a spoon to spread evenly.
  4. Roast for 45 minutes, until the edges are browned and a fork goes through smoothly.
  5. Let cool. If there is liquid inside the squash, leave it as the squash will soak it back up.
  6. When cool, take a fork and pull the squash out from the front to back. It will look like spaghetti.

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