Shredded spaghetti squash is a wonderful base for many recipes, and you can use it to replace pasta, potatoes or rice. Healthy and hearty, roasted spaghetti squash pasta is made with just two ingredients in a few very easy steps.
My favorite way to serve spaghetti squash is with roasted garlic sauce and mozzarella-stuffed meatballs. It's lightened up comfort food at its best.
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Things You'll Need
One spaghetti squash, about 2 pounds
1/4 cup water
Step 1
Heat the oven to 400 degrees F. Place the squash on a large cutting board and carefully cut it in half lengthwise. Use a spoon to scoop out the seeds and any gooey/stringy parts; be careful not to dig into the actual flesh of the squash.
Warning
The shell of a spaghetti squash is very thick, so use a sharp knife when cutting.
Step 2
Place the squash in a large skillet or rimmed baking sheet, pour the water on the bottom of the pan and roast in the oven, uncovered, for 45 minutes.
Step 3
Remove pan from oven and allow the squash to cool in the pan for 15 to 20 minutes, or until they're cool enough to handle with bare hands.
Step 4
Use a fork to scrape out the spaghetti squash, digging in with the tines and then scraping outward. Transfer the spaghetti squash shreds to a serving dish.
Top the spaghetti squash with a roasted garlic sauce and mozzarella-stuffed meatballs for a hearty meal.
