Roasted Spaghetti Squash

When I recently received spaghetti squash in my CSA box, my farm newsletter included a link to this Food 52 recipe. I had to make it after reading the first line of the article- “When you think spaghetti squash do you think snoozefest?” Maybe? I definitely hadn’t cooked or eaten spaghetti squash in recent memory.

This recipe was adapted from Food 52, contributed by Checker. I modified the proportions and method. The results were cheesy, buttery, and subtly sweet. Easy and simple to prepare and no longer a snoozefest! ūüėČ

  • 1¬†medium-sized spaghetti squash
  • 2¬†tablespoons¬†unsalted butter, melted
  • 4¬†tablespoons¬†turbinado sugar
  • 4 to 6 T freshly grated Parmesan cheese
  • 1¬†pinch¬†coarse salt, plus more to taste
  1. Preheat your oven to 400¬į F.¬†I set my oven to convection roast.
  2. Line a baking sheet with parchment paper or foil. 
  3. Halve the squash lengthwise and scoop out the seeds.
  4. Brush the inside of the squash liberally with the melted butter and sprinkle sugar all over the insides. 
  5. Place the squash cut side down on the lined baking sheet. Brush a little of the butter over the skin. (I used the residual butter that was left on the basting brush.)
  6. Bake for 45 minutes to an hour, or until the skin of the squash is starting to show some brown blisters.
  7. Use a fork to scrape out the strings of squash, loosening it so that it’s a spaghetti-like consistency.¬†
  8. Toss with grated Parmesan, season with salt, and serve. 

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