Sunday, April 20, 2008

Roasted Spaghetti Squash

I often cook a spaghetti squash and a butternut squash at the same time on a Sunday night and keep them whole in the fridge till I'm ready to eat them during the week.  Follow the same roasting technique for Butternut Squash and use it to make Roasted Butternut Squash Soup - so delicious!

1 spaghetti squash

Preheat oven to 350 degrees.  Clean squash and puncture it several times  with a big knife.  Cover baking tray with tin foil (makes for easier clean up!) and cook squash for an hour.

When cooked, either eat right away, or store whole in fridge for several days.

When ready to eat, slice in half, remove seeds with a spoon and use a folk to pull out the "spaghetti" strands.  Put in a dish, heat up and top with lots of "Good Ol' Tomato Sauce" (see recipe in this blog).  Top with freshly ground salt & pepper and freshly chopped parsley.

Babycakes Bakery, New York City

Babycakes Bakery, New York City
"I'll have one of those, and one of those, and..."

Lovely food market in Dublin

Lovely food market in Dublin

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