Roasted Spaghetti Squash
This Roasted Spaghetti Squash is beyond easy and feels decadent even though it'southward majorly salubrious – plus it'due south topped with my favorite Basil Vinaigrette!!
This past weekend I wanted to run around and in my all-time Game of Thrones vocalism yell…. WINTER IS COMING! It finally dipped before 70 degrees in LA and I couldn't be more excited. Who knows how long information technology volition stay like this, merely I intend to accept total advantage of information technology by roasting everything in the oven. EVERYTHING. Starting with this Roasted Spaghetti Squash.
I demand a little re-prepare before I dive into vacation baking, so for the next 24 hours, I plan on eating this Roasted Spaghetti Squash drizzled with my favorite basil vinaigrette like information technology's my chore. Spaghetti Squash is one of my favorite farmers market finds during this flavour. Information technology can be dressed up and which manner y'all and it looks like pasta! Pasta! But without the carbs. I like to apparel mine up with shaved parmesan cheese, toasted pine nuts and a behemothic serving of basil vinaigrette – it'due south the absolute all-time way to eat it!
Spaghetti Squash with Basil Vinaigrette
- ane medium spaghetti squash ii to 3 pounds
- ii tablespoons olive oil
- kosher common salt and freshly cracked blackness pepper
- 1 teaspoon red pepper flakes
- one recipe Basil Vinaigrette
- shaved parmesan
- toasted pine nuts
-
Preheat the oven to 400°F
-
Slice the squash in half: Use a chef'southward knife to cut the spaghetti squash lengthwise from stem to tail. Scoop out the seeds. Place the squash on a roasting pan, cut side up and drizzle with olive oil, common salt, pepper and red pepper flakes.
-
Melt the squash for 45-50 minutes until fork tender.
-
When done, the squash should be hands pierced a fork all the fashion through the pare. If it's notwithstanding not tender, put the squash back in the oven for another fifteen to 20 minutes.
-
Using a fork, scrape out the spaghetti similar strands of squash. Transfer the strands to a large basin and serve with the basil vinaigrette on top forth with shaved parmesan, salt, pepper and pino nuts.
Photo by Matt Armendariz / Nutrient Styling by Adam Pearson / Recipe by What's Gaby Cooking
5 Tips from a Private Chef email series
Get my latest recipes + my bonus 5 Tips From a Private Chef e-mail series
Source: https://whatsgabycooking.com/roasted-spaghetti-squash/