Spaghetti squash is a fun vegetable to cook. It’s different in texture and taste from other squashes, and the spaghetti “noodles” are easy to dress up in different ways.
This roasted spaghetti squash would be a great last minute side dish for your Thanksgiving feast. It’s easy enough to put together for a weeknight meal yet special enough for company.
Roasted Spaghetti Squash
1 large spaghetti squash
1 medium onion, thinly sliced
3 cloves garlic, minced
salt & pepper
To start, you’ll need to slice the squash in half the long way. I find this difficult to do with such a hard, large squash, so I microwave it for 5-7 minutes to make it easier to cut. Poke the skin of the squash with the tip of your knife before you put it in the microwave so the steam can escape.
Once you’ve cut your squash in half, use a large spoon to scoop out the seeds and stringy pulp.
Pile the onions and garlic in the hollowed out squash. Drizzle with olive oil, add salt and pepper.
Roast at 400 degrees for 45 minutes, or until squash is tender. Use a large fork to scrape out the “spaghetti”. Toss with the roasted onions and garlic and serve.