![]() Leftovers can be reheated in a pan on the stovetop over medium-low to medium heat with a bit of olive oil or sauce or in the microwave until warmed throughout. Store leftover spaghetti squash (removed from its shell) in an airtight container in the refrigerator for up to 5 days. Store-Bought or Homemade Vegan Parmesan Cheese (or a dairy-based version if you are not vegan or dairy-free).Vegan Pesto (or traditional if not vegan or dairy-free).To minimize this, after removing the "spaghetti" strands from the shell, you can drain them for a few minutes in a mesh colander. Use a sharp chefs knife to slice spaghetti squash in half lengthwise. Next grab a rimmed baking sheet or a rimmed baking dish. Tip: Spaghetti squash tends to release quite a bit of moisture. 2 pounds) 1-2 tsp olive oil or avocado oil ¼-½ tsp fine sea salt (season to taste) tsp pepper Instructions Pre-heat oven to 400☏. You can eat it right from the shell or in a bowl or on a plate. When the squash is cool enough to handle, use a fork and scrape the flesh inside to create spaghetti-like strands.Įnjoy alone or serve with toppings of your choice. Sprinkle with salt and pepper to your liking.įlip the spaghetti squash halves so that they are cut side down.īake for 35-50 minutes until skin is just fork tender and lightly browned on the outside.Īfter removing from the oven, use tongs to carefully flip the halves over and allow them to cool. The squash is done when it's tender, browned and wrinkly in spots and gives when. Use your hands to rub olive oil onto each half. Place the whole spaghetti squash on a sheet pan. Place the two halves on the baking sheet, cut side up. Scoop out the seeds and stringy insides with a spoon or an ice cream scoop. Stand the squash upright and use the large, sharp chef's knife to carefully cut the spaghetti squash in half, lengthwise. Tip: Cutting the top and bottom off allows the squash to stand upright, making it easier to cut in half. Use a large, sharp chef's knife to carefully cut off the very top (just below the stem) and very bottom of the spaghetti squash. ![]() How to make oven-roasted spaghetti squashįirst, preheat your oven to 400° F and line a baking sheet with parchment paper. It's also low in calories but high in nutrients such as vitamin C, manganese, and vitamin B6. This veggie (OK, it's really a fruit but considered a vegetable for cooking purposes) is a hit with grownups and kids alike. I am totally digging spaghetti squash with my Impossible Burger meatballs.yum!Īnd it's great with our Beyond meatballs too! In fact, it's my new favorite way to eat "spaghetti" and "meatballs." Jump to RecipeĪnyway, the particular "impasta" we are talking about today just happens to be really good at pretending which is why it's aptly named "spaghetti" squash. This naturally vegetarian, vegan and gluten-free dish can be served as a main or a side. Ready in under an hour, this pasta alternative is delicious alone, with some veggies or paired with your favorite sauce. ![]() Roasted spaghetti squash is easy to make with just 2 ingredients plus salt and pepper.
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