Spaghetti squash is a delicious winter squash, full of antioxidants, vitamin C and beta-carotene. And it has a very special attribute: once cooked, it breaks into small squash noodles that are really fun to work with!

It makes a great grain-free, low-carb noodle substitute, and you can serve it with a variety of Italian sauces. But it’s also delicious gently buttered and salted.

Roasted spaghetti squash

Roasted Spaghetti Squash


1 spaghetti squash


1. Preheat the oven to 400 degrees Fahrenheit. Cut the spaghetti squash in half, scoop out all of the seeds and place cut side down on a sheet pan. Poke both halves of the squash a couple of time with a fork to help it cook evenly.

2. Pour about half a cup of water around the squash – this will help it keep moist.

3. Bake for about 30 minutes or so in the oven, or until the squash is tender (Length of time will depend on the size of the squash, check early for especially small squash, and give more time for large.) Avoid overcooking it, as it can turn mushy.

4. Turn the squash cut side up carefully, and use a fork to scrape the squash to make “noodles.” Serve simply with melted butter, unrefined salt, and perhaps some chopped fresh herbs, or top with a wide variety of sauces.

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