To be honest, I had no idea what I would do with it.
It seems like in the US, people love roasting squash with butter and brown sugar. That is so NOT my idea of what I want to eat for lunch or dinner. Instead, I make all my squash dishes savory.
After getting home and thanking the cooking gods that I was able to cut the spaghetti squash in half without hurting myself, I decided to simply roast it in the oven and then add a few ingredients to make a light, healthy, yet flavorful dish.
Note 1: you can save the seeds from the spaghetti squash, wash them and then roast them with salt and pepper.
Note 2: if you have a microwave, you might want to microwave the squash prior to slicing it in half to soften it up just a little bit.
I showed the squash who is the boss!
1 spaghetti squash, sliced in half, seeds removed
salt & pepper
2-3 tablespoons chopped parsley
2 pinches red pepper flakes, or more if you like your food spicier
2 teaspoons lemon juice
1. Preheat the oven to 375. Drizzle two halves of spaghetti squash with olive oil and season with salt and pepper.
2. Place the squash on aluminum foil cut side down and bake for 35 minutes.
3. Turn the squash cut side up and bake for another 15 minutes.
4. Allow the squash to cook for a bit and using a fork scoop it out from its shell. Add parsley, red pepper flakes and lemon juice. If necessary, add more olive oil, salt and pepper. Serve hot, at room temperature or cold.
How do YOU like to serve spaghetti squash?
Have a wonderful weekend!