What’s it like to cook with a pro? You can ask Max. If you are his friend he can set you up with me! To answer all your culinary questions or you can just email me Frank@heavenlyeating.com. That’s what led us to roasting a spaghetti squash. Max’s friends (Jeff from Chicago) problem was one I thought would never meet. A simple easy answer, that can sometimes have us all baffled after a late night scrolling the internet. We hoped to help him out with his dilemma. Also allowing him to have a dish that will impress, simple.
Let’s talk about a spaghetti squash. “The fruit color range from ivory to yellow or orange…. Its flesh is bright yellow or orange… When raw, the flesh is solid and similar to other raw squash; when cooked, the flesh falls away from the fruit in ribbons or strands.” It is a healthy substitution to pasta and is grown throughout both Central & North america. I actually really enjoy it with just melted butter, salt and pepper. I should include its better served hot. Now get out there and roast some spaghetti squash. It’s so easy.
- 1 spaghetti squash
- 3 T soften butter
- 2 T salt
- 1 T pepper
- 1 Measuring Spoons
- 1 Roasting Tray
- 1 Chef Knife
- 1 Spoon
- Heat your oven to 375 degrees
- Cut your squash in half and scoop out the seeds and loose flesh
- Rub the inner part of the squash with butter and sprinkle salt and pepper
- Roast the squash skin side up on your roasting pan for 45 mins or until fork tender
- After roasted take your fork and scrape the insides and serve.
Well the best way to serve is warm with some warm butter and freshly grated parmesan. The way it all melts together. Enjoy! Roasting Spaghetti Squash