Spaghetti squash will never be pasta and that’s alright! It’s brilliant in its own right, I feel like you are doing the squash a disservice looking at it as only a “substitute”. It deserves to be appreciated in its own right and not just as an alternative.
Ingredients:
- 1 spaghetti squash
- 1 tbs crushed garlic
- olive oil
- Salt
Note: Larger spaghetti squashes tend to be sweeter.
Method:
Cut the spaghetti squash in half, lengthwise.
Place the squash—flat side up—in a baking tray. Scoop the seeds out and drizzle the squash with olive oil, add the crushed garlic and sprinkle with salt.
Place the tray in the middle rack in a non-preheated oven, then set the oven to 200 C.
Large squashes will take around 40-50 minutes to roast fully, but very small ones may take less
time, so it’s a good idea to check the squash after 20-30 minutes.
Remove from the oven, and shred the squash with a fork and season with a bit more salt and pepper.
Stir through a beef ragu or your favourite pasta sauce.
If you like you can serve the squash in the hollowed out squash shell, it’ll save on washing up!
Store the spaghetti in a the fridge in a glass bowl with a paper towel on top.