I love squash of all kinds. Wait. Let me rephrase that. I love winter squash of all kinds. Zucchini is ok, but the hard-shelled variety is my true vegetable crush.
I've posted Butternut Squash Soup, Easy Acorn Squash, and Buttercup Squash. But it has been years since a spaghetti squash has graced our dining table. And since the season for winter squash is quickly coming to an end, I thought it was high time that I made some.
Spaghetti squash tastes more mild than butternut, acorn, or buttercup. But it is delicious in it's own way. I discovered that plenty of salt and pepper help enhance it's flavor, so be generous.
I start by cooking the squash in the microwave for two reasons. First, I'm always trying to finish dinner quickly because I'm starving. Microwaving the squash shaves off time in the oven. Second, it's pretty stinkin' hard to cut a spaghetti squash in half. Once it's cooked a bit, it's slightly easier to slice. If you have plenty of time and plenty of muscles, skip the microwave and simply cook it longer in the oven.
Roasted Spaghetti Squash
1 large (about 4 pounds) spaghetti squash
1 tablespoon olive oil
1 teaspoon brown sugar
Plenty of salt and pepper
Optional: Parmesan cheese for serving
Preheat the oven to 400 degrees. Meanwhile, poke a few holes in your squash with a sharp knife and microwave for 7 minutes, flipping it over halfway. Once the squash is cool enough to handle, slice it in half lengthwise with a very sharp knife. Use a spoon to remove the seeds and stringy, fibrous stuff.
Line a rimmed baking sheet or dish with parchment paper for easy clean-up. Spread olive oil evenly on the cut sides of each half of the squash. Sprinkle with brown sugar and plenty of salt and pepper.
Place squash cut-side down on the baking sheet. Roast in preheated oven for about 30 minutes, until you can pierce the squash easily with a knife.
Scrape squash with a fork to create noodle-like strands. Place in a serving bowl and season to taste with salt and pepper. If desired, serve spaghetti squash with Parmesan cheese.