I absolutely love squash in the autumn season. Roasted spaghetti squash just might be one of my favourites. Who am I kidding? I don’t think I can actually pick a favourite. Squash is such a versatile vegetable and can be used in a number of ways. Spaghetti squash is no different. Spaghetti such is such a versatile veggie and makes a great substitute for carb heavy spaghetti. This low carb option will satisfy your pasta craving with its delicious flavour and perfect “al dente” texture.
To prepare, just slice the tops off your squash, and then cut in half lengthwise. Drizzle with olive oil, sprinkle with salt and pepper, and toss it in the oven while you prepare your tomato sauce. Quick and easy. I like to really cook my veggies for this sauce and let all the moisture and water evaporate. The roasted spaghetti squash will contain a lot of water, so a thick sauce will absorb a lot of that!
I serve mine loaded with tomato sauce and garnished with green onion. Delicious! You may also sprinkle chili flakes, or some Parmesan cheese on top.
Want something REALLY comforting with squash? How about this Roasted Butternut Squash Mac & Cheese, YUM!