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Meatless Monday #5: Roasted Spaghetti Squash

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    Today’s Meatless Monday is as easy to make as real spaghetti.  The squash is roasted, the flesh scraped out, and topped with your favorite pasta sauce.  Because the flesh of the spaghetti squash resembles the pasta when removed from the rind with a fork, it’s a great substitute for the real thing.  Kinda like tricking your eye into believing you’re eating angel hair pasta.  It’s a great way to cut down on carbs and get more vegetables into your diet.  Enjoy!



    • 1 small spaghetti squash (about 1 pound)
    • olive oil
    • salt
    • pepper
    • pasta sauce (I sautéed onions, garlic, mushrooms, tomatoes, and chopped basil)



    1. Pre-heat oven to 400 degrees.
    2. With a sharp serrated knife, cut squash in half lengthwise. Scoop out seeds and stringy pulp and discard.
    3. Drizzle olive oil all over squash halves and season with salt and pepper.  Place squash in baking pan or on cookie sheet, cut side down. 
    4. Roast for 1 hour, or until squash is fork tender.
    5. Remove squash from oven and allow to cool enough for handling.  Using the tines of a fork, scrape the flesh of the squash from rind. 
    6. Plate squash and top with your favorite sauce.


2 responses »

  1. I don’t normally eat squash but the way you plated it and the texture looks great. Once I try this I will reply with my review.

    • Thanks for the compliment. Spaghetti squash doesn’t have much flavor on its own, but it takes on whatever flavor you choose to add to it. You could even eat it with a simple butter and garlic sauce. Definitely top it with some grated pecorino or parmesan.


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