Roasted Spaghetti Squash

Ainesosat

• 1/4 tl black pepper
• 2 lbs spaghetti winter squash
• 2 rkl extra virgin olive oil
• 1/2 tsp kosher salt

Ohjeet

1. Preheat oven to 425 °F (220 °C).
2. Cut squash in half, lengthwise.
3. Use a spoon to scrape out seeds and fibrous innards. Massage olive oil over the open halves and sprinkle evenly with the salt and pepper.
4. Roast, cut half up, on a foil-lined baking sheet for 40-50 minutes, just until the vegetable begins to take on a little light brown color.
5. Remove from oven and let cool until easily handled (about 30 minutes). Use a fork to gently scrape/pull the long strands away from the shell.
6. Use strands as the base to a cold salad or reheat in microwave, if necessary, and stir lightly with fresh parmesan cheese and basil chiffonade for a light side-dish.
7. Note: roast squash on the weekend and you've got a go-to for a quick turn-around lunch or dinner.