Roasted Spaghetti Squash

I absolutely love spaghetti squash. The texture is crunchy and fun, and the taste is buttery even though you don’t add butter! Mr. Cyclist/Triathlete (whatever he is into these days) doesn’t like spaghetti squash that much unless he eats it right away hot off the pan. So, some people might not like the idea of a pasta looking vegetable that taste like squash.

This time around, I decided to try roasting the squash to see if I could get a more roasted, crispier flavor.

roasted spaghetti squash

First, I bake the squash whole in the oven for about 45 minutes at 375 F. Poke some holes in it before you bake it. Turn it halfway through. Watch parts of Roni’s video here–this is similar to what I do.

After you have scooped out the insides, you can layer it on an olive oiled baking sheet as pictured above. I also sliced up a whole onion, a few cloves of garlic, and added some seasonings and sun dried tomatoes for a bit of extra flavor.

Roast it in the oven at 400 F for about 45 minutes longer. I kept checking to see if it got more golden brown, but only slightly.

spaghetti squash

The main difference cooking it this way is that it became a little more crispy and delightful, and a little less mushy compared to the normal preparation.

We also ate some homemade palak paneer made by Mr. Cyclist:

palak paneer

The two dishes don’t really go together, but this is the kind of cooking you do to make sure your produce doesn’t go bad!

For those who don’t know, palak paneer is an Indian dish made of a blended, thick spinach curry “sauce” with paneer (an Indian cheese that reminds me of thick¬†mozzarella). We discovered palak paneer is best eaten with a bread or cracker of some sort. Mr. Cyclist made it from scratch based off of his travels to India last year.

So, do you like spaghetti squash?


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