Tuesday, September 17, 2013

Roasted spaghetti squash

About as easy as cooking can be, this dish will delight those who want simple, delicious and healthy. And if that weren't enough, it's beautiful to look at, with its char marks, and bright, vibrant colors.

Feel free to experiment with this one.  Add anything you please.  This squash is a superb partner to a host of flavors.


1 spaghetti squash, stem end removed, sliced in half lengthwise and seeds removed
olive oil
Kosher salt
Fresh ground black pepper
2 ounces Parmesan cheese, shredded (or more, as you please)
4-5 basil leaves, chopped
1 roma tomato, thinly sliced


Heat oven to 425 degrees.

With cut ends up, drizzle each half of the squash with olive oil. Season with salt and pepper. Lay cut sides down onto a baking sheet, and bake in the preheated oven for 45 minutes, or until flesh is fork tender. Remove from oven.

Plate each squash, cut side up, loosen flesh with a fork, top with the Parmesan cheese, tomato slices and basil. Serve. Each half will feed one person a light dinner.

(Tip: If you don't have a very sharp knife at home, ask someone in the produce department to cut your squash in half before you leave the store).

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