Roasted Spaghetti Squash
restaurant

Alain Ducasse

passion for global flavors ensure each recipe is approachable, flavorful, and easy to follow. When she's not exploring new cuisines. Available

25.00

Roasted Spaghetti Squash

  1. Prep the squash. Cut a large spaghetti squash in half lengthwise and scoop out the seeds with a spoon. Brush the cut sides with olive oil and season with salt and pepper.
  2. Roast the squash. Place the squash cut-side down on a baking sheet and roast until fork tender.
  3. Shred the squash. Flip the squash over and use a fork to scrape the flesh into noodle-like strands. 


Cooking Method

Key Ingredients in Spaghetti Squash

  • Spaghetti squash: The skin on this squash can be very tough. If you’re having a hard time safely cutting through it, cut a few shallow incisions all over and microwave for 4 to 6 minutes. It won’t cook the squash, but it will make it a little easier to get through.
  • Oil: I like olive oil, but you can also use any neutral cooking oil you prefer. This will help the spaghetti squash get those roasty, crispy bits.


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Balsamic Vinegar

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30
Ketchup HOT

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45
Olive Oil

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54
Sunflower Oil

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Apple Vinegar

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5
Ketchup

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30
Black Pepper

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